The much-anticipated Martha Stewart book, A New Way to Bake, is finally in my kitchen thanks to a very kind and generous friend. I have to say that it already has me measuring out ingredients for baking as we speak! Due to be released on March 28th, the Clarkson Potter publication is one that should be in everyone's kitchen, because it explores, demonstrates and instructs us on baking with whole grains, gluten-free alternative flours, and other healthier ingredients.
Ingredients for Martha's Flourless Chocolate Walnut Torte.
Leave it to the baking team at Martha Stewart Living to bring us a compilation of dozens of recipes that have been tested and retested for success in our very own kitchens. All of the recipes have been tasted, edited and approved by Martha Stewart herself, so you know that everything is going to be delicious.
Says Martha: "Using a new repertoire of grains, flours and sweeteners, your muffins, pancakes, cookies, and tarts will taste different, and you, the baker, will learn a whole new vocabulary."
A wealth of information on how to stock a modern pantry, what each ingredient is and how it's used in baking, among other things, can be found throughout the book. The chapters include: Breakfast; Cookies, Brownies and Bars; Pies, Tarts, Crisps and Cobblers; Cakes and Cupcakes; Breads and Rolls; The Basics.
Going through each chapter, you will be intrigued by the Whole Wheat Pancakes, Blackberry Oat Bran Muffins, Buttermilk Barley Biscuits, Oat and Millet Granola, Coconut Pistachio Biscotti, Almond Rye Heart Cookies, Dark Chocolate Spelt Brownies, Vegan Apple Pie, Kale and White Bean Hand Pies, Blueberry Ricotta Tart, Spelt Layer Cake with Whipped Cream and Berries, the Flourless Chocolate Walnut Torte that I'll be baking today, the Gingerbread Pumpkin Canneles, Honey Wheat Parker House Rolls, and so much more!
I have a strong feeling that you're going to want to visit the health food aisle of your local grocery store and stock up your pantry with several healthier ingredients. Just as Martha says in the book, "Think of these recipes as great jumping-off points; don't be afraid to play around to create something distinctly your own."
Make sure that you preorder your book this weekend so that you can begin baking from it as soon as it arrives!