Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons [A Cookbook]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. |
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½ cup ½ teaspoon ¼ cup airtight container almonds amaranth apple apricots baking sheet barley black pepper boil breakfast brown rice Buckwheat bulgur buttermilk cheese cherries chopped fresh coconut oil cook cornmeal couscous cream crème fraîche crepes Decrease the heat dish dried extra-virgin olive oil farro favorite figs flakes flaky salt flavor fruit g raw ginger grains granola grits halloumi hazelnuts heat to low herbs Honeyed Ricotta ingredients kitchen large bowl leftovers lemon zest liquid maple syrup medium heat millet minutes mixture Morning Notes muesli muffins natural cane sugar oatmeal onion pancakes polenta porridge Preheat the oven pure vanilla extract quinoa raisins recipe refrigerator Ricotta rolled oats room temperature sauté savory season Seattle Serve warm sesame seeds skillet sliced small saucepan soak spices spoon sweet tablespoons teaspoon ground cinnamon teaspoon kosher salt teaspoon pure vanilla texture toasted tomatoes wheat berries whisk whole-grain yogurt za'atar