The author of the best-selling <i>Flying Apron’s Gluten-Free & Vegan Baking Book</i> (over 25,000 copies sold) invites home bakers to enjoy their favorite baked goods using healthy whole grains and natural sweeteners.<br> <br> Baking with healthy ingredients doesn’t mean sacrificing flavor or texture. <i>Honey & Oats</i> is a one-of-a-kind baking book filled with 75 recipes for light, moist, and flavorful cakes, pies, scones, cookies, muffins, bars, and breads, using whole grains and natural sweeteners. <br> <br> Respected Seattle cookbook author and baker, Jennifer Katzinger created these classic baked-good recipes replacing sugar with honey, coconut palm sugar, maple syrup, and Sucanat; she uses oats and whole grains, such as teff, kamut, spelt, buckwheat, einkorn, barley, and whole-wheat flour to make delicious and more nutritious baked treats. For those who aren’t quite ready to go “all the way,” this book also provides recipe adaptations that show home cooks how to incorporate some but not all whole grains into their favorite baked goods. An experienced gluten-free baker, Katzinger also includes some gluten-free options for bakers with dietary restrictions.