"A New Way to Bake" on The Today Show

April 4, 2017

I am so excited about my latest book, "A New Way to Bake: Classic Recipes Updated with Better-For-You Ingredients from the Modern Pantry". Have you gotten your copy yet?

Yesterday, during my appearance on The Today Show, I showed co-anchor, Matt Lauer, two recipes from the book that I love - our twist on the traditional chocolate chip cookie, made with farro flour, and a healthier classic chocolate cake, using beets, spelt flour and natural cane sugar. Everyone at Today loved both treats! Click on this highlighted link to see my segment.

Here are some photos - enjoy.

: My book, “A New Way to Bake” is a must-have for every baker. It includes 130-recipes featuring bold new flavors that make some of your favorite, most indulgent treats more healthy.

: Here I am on The Today Show set during the tease to our segment – I am preparing some of the ingredients for our Chocolate Beet Cake.

: These are some of the dry ingredients for the cake – whole-grain spelt flour, a cup of all-purpose flour and natural cane sugar.

: Our other dish is Farro Chocolate-Chunk cookies, made with rich chocolate chunks, fruit and nuts.

: I explained to Matt, and to the audience, that this book provides a healthier approach to baking, using new ingredients that are tasty, good-for-you and can really change the way we cook.

: For the cake, we use beets – chock-full of essential everyday nutrients like B vitamins, iron, manganese, copper, magnesium, and potassium. You won’t taste the beets, but they make the cake super moist and incredibly fudgy.

: The cake also calls for whole-grain spelt flour, also known as dinkel wheat, or hulled wheat – a species of wheat cultivated since approximately 5000 BC.

: Matt liked the cake and so did orange room host, Carson Daly, and Today co-anchors, Savannah Guthrie and Al Roker, who were nearby.

: Here I am with Al, holding up the new book. If you missed it, you can go to their web site to view. goo.gl/zqw9HC

: And, if you haven’t yet picked up a copy of “A New Way to Bake: Classic Recipes Updated with Better-For-You Ingredients from the Modern Pantry”, do so right now by going to the following link, or clicking on the highlighted link above. goo.gl/pD0afB

: Meanwhile, back at my Bedford farm, the outdoor grounds crew is busy mulching the tree pits in time for Easter.

: They are also removing the burlap from all the boxwood.

: There are many wild turkeys – this hen was one of 10 walking about the farm with one Tom. Charles, a member of my security team, captured this photo.

: This patch of violet crocus naturalizing on the lawn near my Basket House is putting on quite a display this year.

: The colors are so vibrant and beautiful.

: Crocus is among the first flowers to appear in spring, usually in shades of purple, yellow and white.

: Here are some white crocuses. They only reach about two to four inches tall, but they naturalize easily, meaning they spread and come back year after year.

: Blue Chionodoxa forbesii, also known as glory-of-the-snow, are small starry flowers that appear in early spring – these in bright blue. They’re easy to grow and self seed quite readily.

: Each day, more and more flowers appear. Here are bunches of healthy scilla blooming in this bed outside my Tenant House. Scilla is a genus of about 50-80 bulb forming perennial herbs. The flowers come in a range of colors including white, blue, pink and shades of purple.