Cookbook Review: Whole Grain Mornings

For a long time, my recipe discovery was largely dependent on Google. Craving chicken fried steak? Find a blog with a recipe! Search Pinterest boards! Check Bon Appetit or the Kitchn! But in an interesting turn of events, I’ve come full circle and begun cooking out of paper (well, sometimes Kindle edition) cookbooks again. Of course, many of these cookbooks are written by food bloggers whose blogs I’ve come to love, so it’s all totally meta in the best sort of way.

With that in mind, I’m planning to review some of my new favorite cookbooks and share them with you. First up: Whole Grain Mornings by Megan Gordon. 

whole-grain mornings

Overview:

Even in the Kindle app, the layout and design are lovely. I do love a cookbook that looks as good as its recipes taste. It’s organized by seasons, a feature I appreciate as someone who attempts to cook mostly local, seasonal food. Sub-level organization breaks recipes down into Busy Weekdays, Slow Sundays, Brunch, and Spreads and Toppings, making it easy to guesstimate how much time and effort is involved in each recipe. As one might expect, recipes are based on whole grains. The book goes beyond the standard whole wheat and oats to include Amaranth, Buckwheat, Millet, Bulgur, and a few other not-so-common grains.

Recipes I’ve Made:

    • Whole-Grain Buttermilk Pancakes, p. 37
    • Make-Your-Own Signature Granola, p. 34
    • Strawberry Rhubarb Quick Jam, p. 71
    • The Very Best Oatmeal, p. 30

The Whole-Grain Buttermilk Pancakes are quite delicious. In fact, there’s half a jar of the mix in my cabinet right now. They go perfectly with Megan’s Strawberry Rhubarb Quick Jam. Making jam is one of my kitchen loves, but often I don’t have the time or the patience for the canning process. Small batch freezer jams for the win! The addition of rhubarb gives the strawberry jam just a little something extra.

Meg’s Make-Your-Own Granola recipe is one I’ve made several times, always with good results. I love being able to mix and match different fruit/nut/seed combinations. So far, hit combos have been blueberry-almond-macadamia, apricot-pistachio, and hazelnut-cacao-fig. My husband loves that the granola is almost savory and not too sweet. I sent a jar with him to work on a particularly hectic morning, expecting at least half of it to come back. Let’s just say I never saw it again! 

I had the Very Best Oatmeal for breakfast just the other day, and it was a lovely change from my usual microwave-for-two-minutes bowl. It’s not a recipe I would make every day, because it uses two pans and takes a little more time than my microwaved version, but I’ll keep it in mind for days when I have a little more time and want something different.

Whole Grain Mornings is full of delicious, hearty breakfast and brunch recipes. I highly recommend it! I’m looking forward to the days when I’ll be able to eat gluten and dairy with abandon again so I can try the Pear-Hazelnut Oat Muffins and the Honeyed Ricotta.

One thought on “Cookbook Review: Whole Grain Mornings

  1. Pingback: Pumpkin Pecan Cacao Granola Bars | audrey steinbach

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