Cookies (and Quinoa) for Breakfast
In this series, the food writer, wine lover and cookbook obsessive Kristin Donnelly test-drives the most fun and inspiring new books that come across her desk. This week, Whole-Grain Mornings, by Megan Gordon.
In this series, the food writer, wine lover and cookbook obsessive Kristin Donnelly test-drives the most fun and inspiring new books that come across her desk.
The Book: Whole-Grain Mornings, by Megan Gordon.
Best for: Cooks who love whole foods, people with kids, people who love breakfast or who are in need of breakfast inspiration
Recipe highlights: Make-Your-Own-Signature Granola; Bacon and Kale Polenta Squares; Zucchini Farro Cakes; Two Ways; Caramelized Nectarines with Honeyed Ricotta and Quinoa Crunch; Red Flannel Buckwheat Hash; Whole-Grain Gingerbread; Nutty Millet Breakfast Cookies.
In her new, sweet little book, Whole-Grain Mornings, Megan Gordon, who is a food writer, blogger and the entrepreneur behind the crazy-delicious Marge Granola , has created 65 awesome grain-for-breakfast recipes that go way beyond oatmeal.
While it’s a fabulous cookbook for this time of year, when people are once again resolving to eat healthier, the book is divided by season, proving that grains can be delicious year-round. (Caramelized Nectarines with Quinoa Crunch or Blueberry Breakfast Bars in summer? Yes, please.)
Many of the recipes are better suited for weekends when you have time to luxuriate, but if the grains are already cooked (this is where leftovers or the widely available frozen types come in handy), some of the dishes come together fast. For example, a greens-and-grain scramble takes all of 10 minutes and is probably the breakfast of your local superhero.
Gordon also includes recipes that can be made ahead and eaten throughout the week—protein-rich Cherry Hazelnut Quinoa Bars or Nutty Millet Breakfast Cookies, for example, as well as a blueprint for creating your own granola.
I love that the recipes in this book blur the line between healthy and indulgent—she doesn’t shy away from a bit of butter here, some bacon there—even while still using plenty of nuts, seeds, fruits and vegetables. While I’ve long been a whole-grain convert, this book has inspired me to add another resolution to my list: to try new breakfasts more often (including a cookie, once in a while).
Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.