Olive Oil Desserts

Overview

Delectable recipes for trans fat-free baked goods

Those yearning to create more healthy treats will learn how to bake without the fats and hydrogenated oils found in common dessert recipes with this lavishly illustrated cookbook. Designed specifically for baking with olive oil, the recipes eliminate key ingredients—butter, hydrogenated oils, margarine, and shortening—that are staples in many traditional desserts. In addition to household favorites such as toll cookies, brownies, and apple pie, the cookbook features instructions for making more than 60 mouth-watering treats, among them chocolate chip buttermilk cake, silky cheesecake with strawberries, lemon sugar cookies, pecan coconut bars, and apple cinnamon rolls. Hints such as using egg substitutes and other ingredients to further lower cholesterol intake, substituting lactose-free options for those suffering from milk sensitivities, and a guide to the many varieties of olive oil are also included.

Reviews

Winner of The USA Book News 2009 Best Books Awards in the categories of Baking and Desserts

Nominated for the Gourmand World Cookbook Awards

Silver award winner in the Living Now Book Awards

"The Lemon Laced Blueberry Cookies have a nice chewy/crunchy texture and delicate lemon flavor, very satisfying." —Amy Sherman, San Francisco-based food writer

"Your desserts made with olive oil are absolutely scrumptious. Who needs butter?" —Carol Ainsworth, owner, Great Olive Oil Tours

"Hands-down, the best brownies I have ever made. They are both chewy and crunchy, and the chocolate flavor is scrumptious." —Gatehouse News Service

"The pecan coconut bars rocked." —Alisa Flemming, editor-in-chief, Go Dairy Free

"After testing some of the recipes, we were delighted to find the olive oil proved every bit as good as butter or shortening. They actually turned out better in taste and texture." —Columbia Daily Tribune

Author Biography

Micki Sannar is an instructor of nutritional cuisine. She lives in Highland, Utah.