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- Title: Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons
- Autor: Megan Gordon
- Publisher (Publication Date): Ten Speed Press (December 31, 2013)
- Language: English
A seasonal collection of enticing, comforting recipes for sweet and savory whole-grain breakfasts including granola, warm porridges, muffins, savory tarts and eggs—as well as seasonal toppings and accompaniments like homemade yogurt and almond milk, all from the writer of the popular blog A Sweet Spoonful.
A beautiful guide to morning meals, Whole-Grain Mornings offers sixty-ﬁve sweet and savory recipes for wholesome whole-grain breakfasts. Whether you’re cooking for busy weekdays, slow Sundays, or celebratory brunches, this charming cookbook will inspire you to look beyond the average bowl of cereal toward healthy and delicious ways to incorporate whole grains like amaranth, farro, and barley into your morning meals.
Seasonally organized recipes feature favorite one-bowl breakfast fare like Apricot Pistachio Granola and Triple-Coconut Quinoa Porridge alongside more unconventional options like Saucy Tomato Poached Eggs with Kale and Wheat Berries and Nutty Millet Breakfast Cookies. With information on timesaving alternatives as well as a guide to the most commonly used whole grains—and sprinkled with abundant food and lifestyle photography throughout—this cookbook guarantees the most important meal of the day will also become your favorite.
Featured Recipes from Whole Grain Mornings Download the recipe for Apricot Pistachio Granola Download the recipe for Quick Breakfast Fried Rice Download the recipe for Greens and Grains Scramble
“This is a brilliant book filled with whole-grain breakfast inspiration, and so much more. Megan is an entrepreneur, a storyteller, a friend, and my kind of cook (and baker!). With this book, she delivers a range of enticing, seasonally minded recipes to start the day, wrapped with her warm, generous, personal narrative. Breakfast Fried Rice, Huckleberry Cornmeal Custard, California Barley Bowl? She does mornings right.” —Heidi Swanson, author of Super Natural Every Day “Each page of Whole-Grain Mornings reveals a new grain I can’t wait to try, a story that makes me smile, and a recipe that gets me excited to roll out of bed in the morning. If you thought whole grains were only for the health conscious, this book will prove you wrong. Megan Gordon shows us how delicious whole grains really are, and how, when we bring joy and love into breakfast, it sets the tone for the entire day. This is truly a book for everyone, and for every morning.” —Alana Chernila, author of The Homemade Pantry “Whole-Grain Mornings is an honest story of a woman following her dreams, both in love and business. As Megan leaps into the unknown she shares the recipes of her life. These recipes are smart, methodical, and precise—they’re sure to inspire homemade mornings in your own home.” —Kim Boyce, author of Good to the Grain “If you’re lucky enough to be invited for breakfast at Megan Gordon’s house, you are lucky indeed. There might be baked pumpkin risotto. Or if you’re really lucky, there might be caramelized nectarines with honeyed ricotta and quinoa crunch. Even on the earliest mornings, Megan makes the best granola I have ever eaten. If you can’t go to her house, buying a copy of Whole-Grain Mornings is the next best option.” —Shauna James Ahern, author of Gluten-Free Girl Every Day
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I have the author’s Homemade Yogurt setting on my dryer and Apricot Pistachio Granola baking in my oven as I type this. Oh my, where do I begin? This is one of the few cookbooks in my vast collection to which I shall find myself turning season after season – and for good reason; The author has wisely organized her delightful healthy fare by season, which makes so much sense. My tastes change seasonally, opting for lighter, fruitier, cooler things in the warmer days and leaning toward the heavier, fuel-the-gut fare in the cold of winter. So far I have tried the Homemade Yogurt; Dried Cherry, Almond, and Flax Meusli; Apricot Pistachio Granola; Hasty Pudding with Golden Raisins and Pepitas; Quinoa Crunch; and the Nutty Millet Breakfast Cookies. I wanted to wait until I tried the Whole Grain Pancake Mix to write this review, but I can wait no longer. I’m busting at the seams with love for this book. She even includes a Quick Homemade Za’atar recipe! Be still my heart! The Za’atar I purchased from the Middle East is old enough now that it’s probably time to replace it, and now I can make my own! Yippee! I think it’s the combination of many factors that makes this book such a winner in my home. First, it’s about as healthy as one can get, which is how my cooking and eating has tended to go as the years pass. As close to the earth and grain as I can get the ingredients is how I want to select what goes in my mouth. Of course, the better it tastes, the more I’m (and my family are) likely to eat it. Imagine my delight when, after a few years of trying without great success, I finally found a yogurt recipe that I can make that’s better-tasting than store-bought. I’d previously made it from purchased starter (yuck) and also in a crock pot (better, but no real winner there). This method is not only super easy and fast, but works! When I used my homemade vanilla extract for flavoring the results it knocked my hand-knit socks off! Now every day I eat a small bowl of this book’s yogurt, topped with Quinoa Crunch (another winner!) and a splash of real maple syrup. Wow. Another delight is the Nutty Millet Breakfast Cookies, which (although I couldn’t find millet and substituted amaranth instead) are really a great treat everyday and super healthy. Some ingredients (albeit a very small list) for recipes I was unable to find locally, like the millet grits, barley flakes, and rye flakes, but the author provides a source list at the back so I can order them anytime. I was just impatient so I made a few substitutions instead. Don’t let this dissuade you, however, because the vast majority of ingredients for recipes in this book are not overly numerous and are easily found. Many I had on hand already, which is one of the major pluses to this book. For my taste, a good recipe book that I’m going to actually use needs a few basic things: (1) a reasonable number of ingredients to recipes I want to make that are not difficult to find, (2) inviting photography that makes me want to actually try the recipes, if not just eat the book itself, (3) good organization of material, (4) recipes that – when made – actually taste good and like I’d want to make them again, (5) diversity of items, meaning they’re not all the same over and over again, and (6) practicality, meaning the ease of preparation and time spent in the kitchen isn’t going to consume my day more than I’m going to spend consuming the item itself. This book gets five stars on all counts. Oh, and not a necessity, but appreciated certainly is the section titled “Pantry” that gave me a nice quick easily read summary of whole-grain flours and other things helpful to know about oils and fat, natural sweeteners, spices, etc. Honestly, I could go on and on, as I’ve been writing this review in my head for weeks every time I’d sit at night and pour over the recipes and photos wondering which I’d venture to try the next day or anytime I’d pull an item out of the refrigerator (like the tasty millet-now-amaranth cookies) to enjoy day after day, but perhaps it’s best left to you now to see for yourself. This is one of my favorite cookbooks that’s been a long time in coming. I’m just glad it’s now gracing my shelves and days. It’s going to be one that I’ll be thankful to pass along to my daughter (now 11) for the day she’s ready to organize her own healthy pantry and kitchen.