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Honey & Oats Hardcover – 7 Jun 2014

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Product Description


This work focuses on whole and ancient grains, including such familiar types as whole wheat and oats and the less familiar einkorn, spelt, kamut, and teff, as well as unrefined natural sweeteners such as honey, maple syrup, coconut palm sugar, and -sucanat. Katzinger's dishes lean toward traditional favorites, such as apple pie, triple-layer chocolate sour cream cake, snickerdoodles, buttermilk biscuits, and pumpkin bread. While each recipe has been specifically developed to suit a particular grain and sweetener, adding a whole new level of complex flavor to a classic, all the recipes offer options for flour substitutions. VERDICT: Interest in whole grains and unrefined sugars continues to grow at a remarkable rate. While not every recipe in Katzinger's latest title is vegan and gluten-free, home bakers who are interested in branching out beyond white sugar and flour will find plenty of healthier alternatives to satisfy their sweet tooth."Library Journal" . . . if you are excited about the way that whole grain flours change the flavor of a recipe, you should get excited about this cookbook for the way that natural sugars can do the very same. There's so much good here."A Sweet Spoonful" There are good, solid health reasons to start moving away from white flour and refined white sugar, but Jennifer Katzinger makes it very clear in "Honey & Oats" that health isn't the only reason to start cooking with ingredients like buckwheat flour, teff flour, and maple syrup. Not by a long shot! These ingredients also take our favorite baked goods and actually make them better -- biscuits actually taste sweeter with kamut flour; a carrot cake made with maple syrup tastes richer."The Kitchn" A helpful ingredients section provides a brief description of the flours and grains, including substitutions for the more obscure (like einkorn or Kamut) as well as health benefits of sweeteners like honey, maple syrup, coconut-palm sugar and Sucanat. . . Healthy bakers of all stripes will find something to love in "Honey & Oats.""Shelf Awareness" Filled with beautiful photographs on matte pages, "Honey & Oats" offers 75 friendly recipes for home bakers trying to incorporate healthy alternatives into their sweet and savory baked goods. "Rose City Reader" "Honey & Oats: Everyday Favorites Baked with Whole Grains and Natural Sweeteners" is a cookbook that showcases lower sugar baked goods that are made with whole grains and sweeteners that include honey, maple syrup and coconut sugar for desserts that are just as tasty as their classic counterparts and shouldn't make you feel guilty even if you do end up having that second slice."Baking Bites" . . . a wonderful cookbook filled with dessert recipes with a twist: all the refined flours and sugars that I normally use without abandon have been replaced with healthy whole grains and natural sweeteners."Hummingbird High" If you like to bake with whole grains and less refined sweeteners, you will love this book. "Food in Jars "One might think nutritious baked treats lack flavor and texture, not in this author's hands. Maple syrup sweetened carrot cake with einkorn flour and vanilla maple frosting is a worthy afternoon treat and the Barley Walnut Boule is a sandwich staple. A few other recipe to try include Granola Bars (gluten-free or vegan variation), Animal Cookies (vegan), and Strawberry and Macadamia Nut Crisp. The photographs and recipes are equally lovely and approachable, for kids (especially my five year-old) and adults alike."Art & Lemons "

About the Author

Jennifer Katzinger is the founder of the popular Seattle gluten-free and vegan Flying Apron Bakery ( She is the author of Flying Apron's Gluten-Free & Vegan Baking Book (2009), Gluten-Free and Vegan Holidays (2011), Gluten-Free & Vegan Bread (2012), and the forthcoming Gluten-Free & Vegan Pie (2013). She lives in Seattle.

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Most Helpful Customer Reviews on (beta) HASH(0x92b89e40) out of 5 stars 15 reviews
5 of 5 people found the following review helpful
HASH(0x92b9f90c) out of 5 stars Great book with really flavorful recipes for baked good! 14 May 2015
By Kathy - Published on
Format: Hardcover Verified Purchase
This is a great book featuring many recipes that use spelt (whole and light), barley, teff, buckwheat, oats, kamut, and einkorn. So far, I have made the Strawberry Oat Scones, Blueberry Cinnamon Scones, and Buttermilk Biscuits. They're all delicious!! In fact, the biscuits are really fabulous. I've made them with kamut (per the recipe) and I have experimented with a 50/50 blend of kamut and light spelt. They are great and have so much flavor. With respect to the sweeteners, recipes call for maple syrup, honey, coconut palm sugar, and Sucanat. No white sugar is used in any of the recipes. Now, I personally don't believe these natural unrefined sweeteners are necessarily healthier; however, they do add interesting flavors and some recipes may actually use less sweeteners than conventional recipes. In summary, I'm looking forward to baking my way through this book.
3 of 3 people found the following review helpful
HASH(0x93341198) out of 5 stars Beautiful, informative baking book with lots of ideas and great photos. 13 Jan. 2015
By GrandmaBlondie - Published on
Format: Hardcover Verified Purchase
Beautiful baking book with lots of photos, information on different kinds of flours, especially the more rare types. Nutrition information is included. But probably the best thing is the easy instructions and really great photos. I like to see what I'm going to bake.

Recipes are surprisingly food and there is a lot of variety. I bought it as a gift for my daughter-in-law because she is very interested in nutrition and baking with whole grains rather than white flour. I also gave her a pound of amaranth and a pound of quinoa for starters. She was very happy.

Great gift for the baker in your life. Lovely book.
8 of 10 people found the following review helpful
HASH(0x9334efa8) out of 5 stars Delicious recipes and wonderful photos! 18 Jun. 2014
By Lynn-Maxwell - Published on
Format: Hardcover
Thanks to Jennifer Katzinger, I don't miss sugar. These recipes are solid - and suit the whole family! So excited to make the raspberry pie this summer!
2 of 2 people found the following review helpful
HASH(0x92b9fd38) out of 5 stars This is a wonderful cookbook! 4 May 2015
By Robin Males - Published on
Format: Hardcover Verified Purchase
It has delicious, easy to follow recipes using different whole grain flours and healthy sweetners. I think this book is much better than a similar book that just won the James Beard award: Flavor Flours by Alice Medrich. Medrich uses regular sugar in her recipes which is a real disappointment to me. Katzinger also includes simple delicious frosting recipes using maple syrup and fresh cream cheese for example. Delish! If you like the taste of different grain flours but don't like using all one grain for fear of a cake turning out too heavy, Katzinger adds an option to use Einkorn wheat flour in her recipes to make lighter fluffier cakes, muffins and scones. If you are a novice baker and you like healthy desserts, this cookbook is for you. More experienced bakers should enjoy this book as well.
2 of 2 people found the following review helpful
HASH(0x92ee9f54) out of 5 stars fabulous book 15 Dec. 2014
By saveitsellitmom - Published on
Format: Hardcover Verified Purchase
Love this cookbook. Was looking for whole grain and honey baking and this has some wonderful recipes!
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