My recent cookbook purchases includes a book called ‘Good to the Grain:Baking with Whole Grain Flours‘ by Kim Boyce. I came across this book while browsing the book section on Amazon (one of my favourite past times ;)) and bought it purely out of curiosity. It’s interesting to read and learn how whole grain flours can be used to produce baked goods with a healthy twist.

I must say I haven’t tried too many recipes yet. However, they all look mouth-wateringly promising and as soon as I have more jars of whole grain flours stocked up, I’ll definitely try out more of them. The one recipe I have tried out more than once is the one for buckwheat pancakes (although in the book it’s originally a recipe for pear and buckwheat pancakes). It was the first time I’d ever used buckwheat flour. The pancakes had a really delicious nutty flavour contributed by the buckwheat flour and that somehow made them a lot more satisfying and filling.

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