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Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons
By Megan Gordon
Ten Speed Press, 2013
Publisher Description
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.
Recipes
The Basics
- Homemade Yogurt
- Five-Grain Porridge Mix
- Early Morning Porridge
- The Very Best Oatmeal
- Make-Your-Own Signature Granola
- Whole-Grain Pancake Mix
- Whole-Grain Buttermilk Pancakes
- Almond Milk
- Hazelnut Milk
- Chamomile Honey
- Vanilla Bean Honey
- Chai-Spiced Honey
- Triple-Citrus Honey
- Quinoa Crunch
Spring: Coasting
- Dried Mango and Toasted Coconut Muesli
- Cherry Hazelnut Quinoa Bars
- Cheesy Chive Millet Grits
- Rocky Mountain Couscous
- Apricot Pistachio Granola
- Oven-Baked Asparagus, Pea, and Farro Frittata
- California Barley Bowl with Lemony Yogurt Sauce
- Smoked Salmon Crème Fraîche Tart with a Cornmeal Millet Crust
- Bacon and Kale Polenta Squares
- Strawberry Oat Breakfast Crisp
- Triple-Coconut Quinoa Porridge
- Strawberry Rhubarb Quick Jam
- Lemony Yogurt Sauce
- Green Herb Sauce
Summer: Settling In
- Vanilla and Cream Steel-Cut Oats Porridge
- Yogurt Cups with Roasted Black Cherries and Toasted Millet
- Quick Breakfast Fried Rice
- Dried Cherry, Almond, and Flax Muesli
- Easy Gruyère Soufflés with Fresh Corn, Leeks, and Millet
- Zucchini Farro Cakes, Two Ways
- Caramelized Nectarines with Honeyed Ricotta and Quinoa Crunch
- Rosemary Apricot Oatcakes
- Peach Breakfast Cobbler with Cornmeal Thyme Biscuits
- Blueberry Breakfast Bars
- Apricot Cherry Compote
- Roasted Black Cherries
- Stewed Red Currants
- Blueberry Sauce
Fall: Gathering
- Nutty Millet Breakfast Cookies
- Warm Farro Breakfast Bowl with Apples, Cranberries, and Hazelnuts
- Hasty Pudding with Golden Raisins and Pepitas
- Peanut Butter Brown Rice Crispy Bars
- Creamy Breakfast Rice with Honey-Poached Figs and Pistachios
- Red Flannel Buckwheat Hash
- Buckwheat Crepes with Honeyed Ricotta and Sautéed Plums
- Baked Pumpkin Risotto
- Huckleberry Cornmeal Custard
- Bulgur-Stuffed Baked Apples with Walnuts and Raisins
- Fresh Fig Parfaits with Popped Amaranth and Almond Cream
- Honeyed Ricotta
- Dark Chocolate Hazelnut Spread
- Spiced Pear Sauce
Winter: Looking Ahead
- Greens and Grains Scramble
- Spiced Bulgur Porridge with Dates, Almonds, and Golden Raisins
- Hazelnut Cacao Nib Granola
- Trail Guide Nut and Seed Bars
- Morning Glory Oats
- Saucy Tomato Poached Eggs with Kale and Wheat Berries
- Pear-Hazelnut Oat Muffins
- Banana Walnut Baked Oatmeal
- Fried Halloumi with Sun-Dried Tomato and Roasted Red Pepper Couscous
- Whole-Grain Gingerbread
- Savory Barley with Mushrooms and Parmesan
- Chunky Maple Almond Butter
- Honeyed Tangerine and Lemon Marmalade
