The recipes include everything baking, from yeasted breads, to scones, muffins, cookies, cakes - sweet and savoury, treat and everyday so I'm sure you'll find something to enjoy.
The only bad thing for me about this book is that I couldn't make many recipes, being as I am now eating gluten-free, and there is a reliance on gluten containing whole grains for most of the recipes. However, I do look forward to at some point trying to switch up the whole grain flour to get gluten free alternatives which work!
I made -
Page 26 More-than-Maple Granola
Not too sweet, and tasty. This one I didn't have to make any changes to.
Page 29 Morning Boost Muesli
Original recipe and photo follows.
I changed the cracked wheat for steel cut oats, and used old fashioned rolled oats for the spelt and kamut flakes. I also omitted the wheat germ. I added the pineapple as suggested. Very tasty, if tricky having to remember to get it done the night before!
Thanks to Celine and Tami (and their publishers) for letting me reproduce the recipe.
Morning Boost Muesli
We know, we know: There’s technically nothing baked about muesli, but this is a whole grain book after all, and we love muesli too much not to sneak in a recipe for it. Loaded with cracked wheat, wheat germ, heart-healthy spelt flakes, and pleasantly chewy kamut flakes, this breakfast will ensure you won’t get hungry again before lunch.
1 cup (235 ml) water
53 g (1⁄3 cup) dry cracked wheat
pinch of fine sea salt
1 cup (235 ml) unsweetened pineapple juice
24 g (1⁄4 cup) rolled spelt flakes
24 g (1⁄4 cup) rolled kamut flakes
20 g (2 heaping tablespoons) date crumbles or chopped dried cranberries
25 g (1⁄4 cup) pecans, broken into smaller pieces
16 g (2 tablespoons) wheat germ
Combine the water, cracked wheat, and salt in a medium saucepan, and bring to a boil. Lower the heat, cover with a lid, and cook until the water is absorbed, about 10 minutes. Remove from the heat and set aside to cool slightly while preparing the rest.
Combine yogurt, juice, spelt and kamut flakes, dates, pecans, and wheat germ in a large bowl. Stir the cooked cracked wheat into the muesli, cover with plastic wrap, and refrigerate overnight to let the flakes plump up. Stir the muesli again before serving. Eventual leftovers will keep well for up to 2 days after preparation when stored in an airtight container in the refrigerator; stir before serving.
Yield: 3 cups (855 g), 2 large to 4 more modest servings
Serving Suggestions & Variations
• For a fruitier muesli, add 248 g (11⁄2 cups) of fresh pineapple chunks, chopping them finely before stirring them in. Other fruits, such as fresh or thawed berries, would also be fantastic when added upon serving, to further increase the fiber and vitamin profile of this healthy breakfast.
Date crumbles are nuggets made from dried dates, with only oat flour added to prevent clumping. They’re ideal to use in baked goods because there’s no sticky chopping involved, but you can replace them with regular chopped dates without missing a beat.
Now the give away - only to residents of the US and Canada (the publishers rules not mine) - please comment with your favourite way to eat cereal for breakfast (seeing as the recipes I made were both breakfast cereals) to go into the draw to win your very own copy!
Closes 26th May @ 6pm Pacific.