Baking with whole grain flours and natural sweeteners doesn't mean sacrificing flavour or texture. You really can bake light, moist, and flavoursome cakes, pies, scones, cookies, muffins, bars, and breads, using whole grains and natural sweeteners. Respected Seattle cookbook author and baker, Jennifer Katzinger, offers up 75 recipes for classic baked goods you can make at home using a variety of whole grains and natural sweeteners, including honey, coconut palm sugar, maple syrup and Sucanat. For the grains, she uses oats, teff, kamut, spelt, buckwheat, einkorn, barley and whole wheat flour. She also provides lighter options for those who aren't quite ready to go 'all the way' with their whole grains (or whose kids may not be!). Given that Katzinger is also an experienced gluten-free baker, there are several recipes in the book for gluten-free baked treats as well. You'll enjoy well-tested, tried and true recipes at least as much, and probably even more, knowing you're not consuming white sugar and flour with every bite.