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ania catalano's cookbook helps girlawhirl find the perfect cookie... and brownie May 2, 2008
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Girlawhirl makes no apologies for her sweet tooth. For her, dessert is always the main event and a day without chocolate is certainly considered a missed opportunity. But she knows better than to overindulge because her favorite baked goods pack the triple whammy of dietary no-no's: sugar, fat and refined flour... This has led Girlawhirl to a lot of experimenting in the kitchen, trying to bake the perfect whole grain, low glycemic index brownie, or revamping family favorites in such a way that even her father can't tell when she's subbed whole wheat for regular flour. It's all added up to far more misses than the occasional winning batch.
With options ranging from Lemon Bars to Raspberry Linzer Torte Cookies to Frozen Margarita Pie, ice creams, frostings, fillings and dessert sauces, Girlawhirl's friends and family will be thrilled with these treats. And yes, there's not just one, but two brownie recipes.
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Luckily, Ania Catalano has done all of Girlawhirl's legwork. In her book Baking with Agave Nectar: 100 Recipes Using Nature's Ultimate Sweetener, Catalano, a graduate of the Natural Gourmet School of Cooking, doesn't just swap Girlawhirl's favorite sweetener for sugar. She also replaces refined flour with whole grain and sprouted ones, and offers plenty of vegan and gluten free variations. 
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