I'm really interested in hearing more about how these sorts of recipes turn out. So far, I haven't come across anything that is really as good as what I considered high quality home-baked goods of my past (never ate anything store produced, or out of a box)... the texture is always way off. I haven't seen this book, but recently purchased the ebook 'Indulge' by Carol Lovett, and I'm excited to try these recipes.
Like you, I'm not much attracted to sweets of any sort (and I'm pretty much fundamentally opposed to even trying to 'paleoize/primalize' these sorts of food... I'm that convinced that it just isn't good for us to eat it), but for school parties (my daughter is only 8) and family gatherings I would really like to master a few really good baking/dessert recipes that nobody would guess were anything other than the usual SAD fare... unless it's to notice how much BETTER they are, LOL!
The one thing I am, and my whole family is missing A LOT is really good bread... I even miss baking it... I love the art of baking good bread. I am currently researching Weston A. Price's recommendations and theories for treating grain/gluten so as to render the phytonutrients and gluten harmless.
Edited by: _RAMONA at: 1/19/2013 (14:03)
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