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Thursday, May 14, 2015

Whole Grain Mornings by Megan Gordon Review!


ISBN 9781607745006
Price 22.00 (USD) Edition


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.

Megan Gordon is a writer, recipe developer, and culinary educator living in Seattle, WA. She writes regularly for The Kitchn, and on her blog A Sweet Spoonful. Her work has appeared in numerous national print magazines including Better Homes and Gardens, Ready Made Magazine and the Edible publications. When not writing about food, Megan teaches cooking classes and bakes/operates her artisan granola company, Marge, which is distributed nationally and has been recognized by The Wall Street Journal, Sunset Magazine and Whole Living. Megan lives in a little blue Craftsman house in Seattle, WA with her partner, Sam.

My Thoughts

Whole-Grain Mornings is a collection of recipes to start your day off right. The author goes over the basics from what ingredients to use and what you should have in your pantry. It is important to have the ingredients on hand. I lik to have all the essentials in my pantry, from flour, sugars, oils to the correct baking pans etc. The author covers measurements, cooking times, and how to use herbs in your cooking and baking.She also gives descriptions of natural sweeteners such as honey, maple syrup, molasses and natural cane sugar. She also has a section on the different kinds of flours. Most baking recipes use white flour but lately there is an influx of recipes using  whole grain flours which are much healthier. Speaking of whole grains, there is also a section for storing whole grains, rinsing and soaking whole grains and the storing freezing and using leftover grains.

Ok, now onto the recipes themselves, I love porridge or oatmeal. What can be better to warm you up on a cold winter day than a satisfying bowl of porridge of oatmeal? Oatmeal is healthy for you and kickstarts your day. I sometimes like to have a bowl of oatmeal before going to bed. Now for the oatmeal, there are steel-cut oats, rolled oats or old fashioned oats, quick cooking oats and instant oats. What is the difference you ask? Well the author briefly describes the difference and what the uses are for each variety.

Recipes include making your own granola and pancakes. Finally there are sections for all four seasons and recipes and tips for what to make or what to have on hand for each season. The recipes don't only include breakfast but dishes you can make for any meal. Jams, sauces and what to do with those seasonal fruits and veggies. I loved this cookbook and plan to use many of these recipes. I have included one of my favorites to make, granola, everyone in my family loves it!

I received a copy of the book for review from Netgalley and I was not monetarily compensated for said review.

Recipe from the book!

Apricot Pistachio Granola

This is a version of the granola that the Wall Street Journal wrote about on a Saturday
morning in early June of 2012. Once you develop product flavors for a business, you don’t
get to continue altering them once the packaging is printed and customers fall in love
with it. However, I’ve taken to adding sunflower seeds and crystallized ginger when
I make this at home. For my tips and tricks on making the best granola, see page 144.
makes about 8 cups

Morning Notes: Buying apricots from bulk bins with a high turnover is always a good bet
because they’re likely much fresher than packaged dried fruits. You can also buy diced dried apricots, which is what I do for Marge (see Sources, page 166).

3 cups / 300 g rolled oats
1 cup / 130 g raw pistachios, coarsely chopped
1 cup / 130 g raw pepitas
1⁄2 cup / 60 g raw sesame seeds
1⁄2 cup / 60 g raw sunflower seeds
1 teaspoon kosher salt
1⁄4 teaspoon ground cinnamon
1⁄2 teaspoon ground cardamom
1⁄2 teaspoon pure vanilla extract
1⁄2 cup / 120 ml extra-virgin olive oil
1⁄2 cup / 120 ml maple syrup
1⁄2 cup / 75 g finely chopped dried apricots (about 10 dried apricots)
1⁄4 cup / 25 g diced crystallized ginger

 Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper
or a silicone mat.

 In a large bowl, stir together the oats, pistachios, pepitas, sesame seeds, sunflower
seeds, salt, cinnamon, and cardamom.

 Add the vanilla, olive oil, and maple syrup and stir to combine. I use my hands at this
point so that all of the wet and dry ingredients are evenly mixed together. Turn the mixture
out onto the prepared baking sheet and spread in an even layer.

Bake until fragrant and golden brown, 35 to 40 minutes. Stir every 15 to 20 minutes
to ensure the granola bakes evenly. 

Remove from the oven and let cool completely on the baking sheet. If the granola doesn’t seem as toasty and crunchy as you’d like, it will firm up considerably as it cools. 

Stir in the apricots and crystallized ginger once the granola has cooled. 
Store in an airtight container for 3 to 4 weeks or refrigerate for up to 6 weeks (if
refrigerating, keep the apricots in a separate sealed bag and add them as you enjoy your

granola so they don’t become hard and dry. 

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