Sunday, March 30, 2014

Whole Grain Mornings

I've been cooking out of "Whole Grain Mornings" cookbook. And wanted to share some recipes with you.

the Very Best Oatmeal
2 T. butter
2 C. rolled oats
1/2 c. milk
pinch salt
pinch cinnamon
1 1/2 c water
Melt butter and add oats. Toast over med. heat for 5-7 minutes.
Bring milk, salt, cinnamon and water to boil. Add toasted oats. cover pot and turn off heat. Leave on burner for 7 minutes.Don't peek or store.Uncover and serve. Refrigerate for up to 5 days.
My kids loved it with frozen blueberries and applesauce.

Whole Grain Pancake Mix
4 c. all purpose flour
1 1/2 c. buckwheat flour
1 c. spelt flour
1 1/2 c. rolled oats
6 T sugar
4 T baking powder
4 t. baking soda
1 t. salt
(I also added ground flax)
Stir together all ingredients. Lasts 6-8 weeks in a glass jar or Refrig for 3-4 months.

1 large egg
1/2 c. milk
1/2 c. buttermilk
1 T butter
1 c. Whole-Grain Pancake Mix
Whisk egg, milk, buttermilk, and butter. Add pancake mix. Let batter rest for 10 min.
Butter your skillet or griddle on med. heat. Cook each pancakes until top begins to bubble. Flip for an additional 1-2 min.  Warm in a 200F oven for up to 30 min without drying them out. Batter can be refrigerated for up to 1 day. Add 1-2 T milk to loosen it up after it sits overnight.

I was also inspired by her savory whole grain breakfasts.
So I made farro in the rice cooker. 1 c. farro, 1 3/4 c. water on brown rice setting.
Fried an egg and a tomato, sliced up avocado and sprinkled fried shallots on top.