Breakfast revelations

     Ok, I am a little late to the table here (ha ha ha).  Megan Gordan's book Whole Grain Mornings has been out for a while,  and failing that, she has published in a host of other venues.  But I am here to tell you that she writes an amazing recipe.  It's no wonder she is famous for her granola.
     My breakfast option has fallen into a rut.  Actually, it falls into ruts regularly.   I went through the buttermilk and fruit puree fad.  Then the muesli fad.  Most recently it was the Dave's Bread with turkey and defrosted berries (it is winter after all) fad.   The berries are not on the bread, but accompanying it.   On a whim I checked out the above mentioned book from the library.  She writes recipes that are seasonally organized, and each one has a whole grain in it.
     I should clarify for those who are thinking this is a lot of oatmeal and granola.  Oh no.  The sky is the limit here:  rye flakes, amaranth, bulgur, cornmeal, farro are all fair game.  That is only a partial list.  So this morning I had a muesli with rye flakes, coconut and dried mango.
    To plan ahead for tomorrow, I made her farro with apples and cranberries.  Both of these are amazing recipes.   She is not too heavy on the sugars, and many, if not most of her recipes are able to be dairy free.  (Morgan:  dairy free.  You need this!)  Some are both dairy and gluten free.
     Neither are all the recipes sweet.  Each seasonal segment includes savory options.  It has made me rethink breakfast.  And I bought the book.
     My goal is to break up my routine with a variety of options, and thus try to avoid the rut.  I failed to photograph the farro combo, but my adapted version of her recipe is below.

  Warn Farro Breakfast Bowl with Apples, Cranberries and Hazelnuts

serves 2

2 T coconut oil

1 apple, unpeeled, and cut into small chunks

1/4 t ground cinnamon

1 c cooked farro (see below)

1/4 c hazelnuts, toasted and chopped

1/4 c. dried cranberries

1-2T honey

option:  plain yogurt

Sauté the apple in the coconut oil until softened, then add the cinnamon and farro, continue to sauté until heated through.  Add the nuts, cranberries, stir to combine.  Add honey.  

Serve with yogurt (or not, if you are Morgan).  I find it makes an amazing treat dairy free.  I haven't gotten to the official breakfast yet.  

To cook farro:  Boil 1 c farro in 3-4 c water for 20-30 minutes, until tender.  It will have a chewy texture.  Drain.  This will make 2-3 c.  cooked farro.  This is ok, as you will find it can be added to a host of options:  sautéed kale, for instance.  Or make more of the recipes in this book.  You won't be disappointed.