Cookbook giveaway - Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons

Whole-Grain Mornings

 

We're delighted to be able to offer three copies of Megan Gordon's new cookbook: Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons to our EYB members. The book includes sixty-five sweet and savory recipes for wholesome whole-grain breakfasts, including granola, warm porridges, muffins, savory tarts and eggs. To learn a little more about the book and its author, check out our interview with Megan Gordon.

To win a copy, just answer the following question: Besides whole-wheat flour, what whole grain do you enjoy cooking with?

 

Additional rules are:

  • Please make certain you have signed in to the EYB website (you don't have to be a paid member). This ensures that we have your email address and can get in contact with you. 
  • The giveaway will expire in 4 weeks on February 12, 2014.

This contest is now closed.  The three lucky winners, selected by random number generator, are wanderlustdream, Jchristina, and MouthSouth.

148 Comments

  • GsyAnne  on  1/15/2014 at 11:50 AM

    I enjoy cooking with rye flour.

  • anightowl  on  1/15/2014 at 12:32 PM

    I just love cookbooks that feature different kinds of grains - people that stick to just the basic grains in their diet don't know what they are missing.

  • lene  on  1/15/2014 at 1:42 PM

    Barley, both whole and pearled is wonderful, over yoghurt, in soups, barlotto...

  • decklededges  on  1/15/2014 at 2:52 PM

    I love replacing all-purpose flour with oat flour.

  • sabrina7  on  1/15/2014 at 4:04 PM

    I like spelt and rye. I have been wanting to try Kamut flour too.

  • boardingace  on  1/15/2014 at 4:38 PM

    I love such a variety of whole grain flours, but for the moment I'll pick whole wheat pastry flour :)

  • iferlohmann  on  1/15/2014 at 5:04 PM

    One of my favorite breakfasts is teff porridge with dates, coconut, and a little coconut milk or coconut oil. And I'm a brown rice convert for most things; the America's Test Kitchen recipe for baked brown rice produces perfection every time.

  • Zosia  on  1/15/2014 at 5:05 PM

    Whole-wheat flour is my favourite but oat flour is a close second.

  • FunkyViriditas  on  1/15/2014 at 5:50 PM

    I would have to say rice. Super versatile.

  • susan g  on  1/15/2014 at 6:08 PM

    Corn, in many forms, especially in pancakes, muffins and cornbreads. Crescent Dragonwagon's Cornbread Gospels is inspiring!

  • CRT  on  1/15/2014 at 6:23 PM

    Many. Oats, rice, barley, farro frequently, and I go through corn phases, especially post trips to Mexico.

  • sgump  on  1/15/2014 at 6:41 PM

    I have recently found myself adding oats to everything--sweets, savouries, you name it!

  • sir_ken_g  on  1/15/2014 at 6:50 PM

    Barley - I love it.

  • jupflute  on  1/15/2014 at 7:08 PM

    I'm a little obsessed with millet right now, but I definitely try to use a variety of whole grains so I don't get tired of any one.

  • Nancith  on  1/15/2014 at 7:50 PM

    I love oats, barley, quinoa.

  • BetsyWin  on  1/15/2014 at 7:59 PM

    I enjoy cooking with oats and barley!

  • DKennedy  on  1/15/2014 at 8:12 PM

    I am experimenting with a gluten free diet so my answer would be pretty much any other grain except whole wheat. I use a lot of oats, but also like buckwheat and quinoa.

  • neaththerose  on  1/15/2014 at 8:14 PM

    I love using brown rice - particularly in a Hunza Pie with lots of fresh silverbeet or kale.

  • TrishaCP  on  1/15/2014 at 10:06 PM

    I like buckwheat, rye, and barley flours.

  • ccav  on  1/15/2014 at 10:43 PM

    Rye berries are wonderful, as are whole oats. Those two are my current favorites at the moment. I am looking to experiment more with teff as well.

  • readingtragic  on  1/16/2014 at 12:17 AM

    Living with a coeliac means every type of flour and grain under the sun! We have a flour shelf that sags in the middle from the weight - and a grains shelf which is pretty overloaded, too. There is no excuse for bland gluten free food...

  • Foxygourmet  on  1/16/2014 at 12:21 AM

    Pearl barley and quinoa, for their beautiful nuttiness & bite.

  • Gnome25  on  1/16/2014 at 1:18 AM

    Oats, barley and quinoa....all good texture and a variety of flavours and recipes

  • GillB  on  1/16/2014 at 2:28 AM

    Barley flakes

  • rahiscock  on  1/16/2014 at 6:57 AM

    I love oats, so I try to find ways to throw it in just about everything, but I'm also a fan of pearl barley - in winter it goes in soups, and in salads in summer.

  • Breadcrumbs  on  1/16/2014 at 7:53 AM

    I really like the nutty flavour buckwheat flour brings and I always have wheat bran on hand to add a bit of fibre to my recipes.

  • ballen  on  1/16/2014 at 8:24 AM

    Would have to say "oats" as my favorite, but have really been enjoying "farro" as of late since it's becoming a little easier and not as expensive to find in the grocery stores.

  • louie734  on  1/16/2014 at 12:33 PM

    Most often I use oats in baking, but I have a stash of spent grain (malted barley used in brewing) from my husband's adventures in home brewing that I like to throw into breads.

  • missboots  on  1/16/2014 at 12:56 PM

    I like using oat bran for muffins.

  • PatriciaAnn  on  1/16/2014 at 1:28 PM

    quinoa

  • milgwimper  on  1/16/2014 at 4:08 PM

    Spelt

  • Vixystick  on  1/16/2014 at 6:59 PM

    Steel Cut Oats! :)

  • Melanie  on  1/16/2014 at 8:11 PM

    Buckwheat and quinoa for me!

  • JaneC  on  1/16/2014 at 8:58 PM

    Oats, especially in scones and yeast bread.

  • deucemom  on  1/16/2014 at 9:34 PM

    I LOVE Farro. I am trying other grains, I need to find a few recipes with Quinoa that I like. I also make rissottos, with rice, barley, farro. I would love this book.

  • Jess64  on  1/16/2014 at 11:56 PM

    Barley, Oats, Rye flour.

  • Smuz90  on  1/17/2014 at 5:18 AM

    I really love spelt flour, but I use barley, brown rice, farro and buckwheat on a regular basis and enjoy them all.

  • Queezle_Sister  on  1/17/2014 at 7:42 AM

    Rye is my favorite alternative grain.

  • nadiam1000  on  1/17/2014 at 7:54 AM

    So many including barley, oats, rye and buckwheat. I love the texture and flavor of thick cut oats in the morning.

  • camilorraine  on  1/17/2014 at 10:59 AM

    Love cooking with oat flour, nice and nutty flavor.

  • Kerrey  on  1/17/2014 at 12:42 PM

    Corn and oats.

  • maisie_grn  on  1/17/2014 at 1:39 PM

    rye, brown rice and quinoa!

  • try146  on  1/17/2014 at 1:41 PM

    Farro is my latest obsession. Also quinoa and barley.

  • MollyB  on  1/17/2014 at 2:35 PM

    I love oats, either whole or as flour

  • ae.bell  on  1/17/2014 at 3:42 PM

    Quinoa! I love it in bread and muffins

  • madamepince  on  1/17/2014 at 3:46 PM

    Millet, quinoa, barley, oats, popcorn .....

  • debpiper  on  1/17/2014 at 9:00 PM

    Barley is my favorite. Also oats and rice.

  • karaf  on  1/18/2014 at 3:00 AM

    Quinoa, oats and spelt!

  • chocchic  on  1/18/2014 at 7:15 AM

    I love my multi-grain bread which uses amaranth, rolled oats, rice and bran.

  • smccandless  on  1/18/2014 at 8:30 AM

    Millet. It adds a nice crunch to muffins and breads.

  • earthnfire  on  1/18/2014 at 9:10 AM

    Barley, quinoa, and oats are favorites.

  • hardy75  on  1/18/2014 at 1:27 PM

    Spelt - spelt muffins are the best! Love Quinoa too.

  • annapanna  on  1/18/2014 at 2:24 PM

    Spelt, oats, bran, farro. I just bought a bag of Graham flour so I 'll try that next. Thank you for this give away, I would love to win a copy of this book!

  • krobbins426  on  1/18/2014 at 3:38 PM

    Oats - steel cut cooked overnight in the slow cooker. Lovely winter breakfast.

  • wanderlustdream  on  1/18/2014 at 4:21 PM

    I love cooking with oatmeal. It helps make substantial cookies, helps stick together homemade veggie burgers, and is just delcious on its own with some maple syrup and brown sugar. Yum! ~ Whitney Remington

  • Ordinaryblogger  on  1/19/2014 at 7:23 AM

    I use a lot of spelt.

  • Nsteinen  on  1/19/2014 at 8:33 AM

    Quinoa and oats!

  • pgarcia  on  1/19/2014 at 9:38 AM

    I like the taste of buckwheat flour.

  • veggie va  on  1/19/2014 at 2:45 PM

    Oats

  • muendy  on  1/19/2014 at 6:19 PM

    Garbanzo flour

  • patsylu  on  1/19/2014 at 6:59 PM

    I use Korean pressed oats quite a bit.

  • napier  on  1/19/2014 at 9:59 PM

    My most recent fav is freekah- fantastic chewy texture and so versatile.

  • amraub  on  1/20/2014 at 9:48 AM

    buckwheat

  • MCDForm  on  1/20/2014 at 12:03 PM

    I love wheat berries! We mix them into salads all the time. They taste great in chili too.

  • kate10754  on  1/20/2014 at 1:18 PM

    I love cooking with whole grain flour. I also like using oats and farro (barley) and brown rice. I use brown rice to make rice pudding for breakfast. It tastes really good!!

  • WandaFrederick  on  1/20/2014 at 5:03 PM

    I like buckwheat flour-very hearty!

  • vinochic  on  1/20/2014 at 6:24 PM

    Buckwheat!!

  • jaelsne  on  1/21/2014 at 1:19 PM

    I use oats in my baking. However, I just received a gift bag with two good-sized packages of organic millet that I'm anxious to use!

  • Baking_Gal  on  1/21/2014 at 5:52 PM

    Wheat bran, oats, rye flour

  • skipeterson  on  1/22/2014 at 1:18 AM

    I love dishes made with farro. Next on the list to try is farro risotto.

  • jd5761  on  1/22/2014 at 8:51 AM

    oats is the one I like - especially pinhead oatmeal

  • aeader  on  1/22/2014 at 10:02 AM

    I have recently started using millet in baked goods, and I love wheatberries tossed into salads and soups, or as a side with roasted meat.

  • wkmc57  on  1/23/2014 at 12:07 PM

    I just tried freekeh, a roasted cracked green wheat. It's similar in taste and texture to bulgar.

  • sharifah  on  1/23/2014 at 12:19 PM

    I go through phases - at the moment, it's barley

  • kimtrev  on  1/23/2014 at 5:17 PM

    Aside from whole wheat, I bake most often with oats.

  • yellowbird531  on  1/23/2014 at 5:20 PM

    Oat flour is awesome for fiber.

  • Brandeemk  on  1/23/2014 at 8:22 PM

    Chia is a favorite and Farro.

  • wendybazil  on  1/24/2014 at 1:32 PM

    rye and spelt flours!

  • chowfamily  on  1/25/2014 at 11:35 PM

    Brown rice and good oatmeal

  • crandall57  on  1/26/2014 at 7:15 AM

    Corn, quinoa, and farro

  • artfarmer  on  1/26/2014 at 2:38 PM

    Though it's actually a seed, not a grain, I love buckwheat. Great earthy, nutty flavor!

  • infotrop  on  1/26/2014 at 3:02 PM

    Only in the past few years have I discovered that it's not all about wheat. I'm feeling more confident in using oat and rice flours, as well as quinoa.

  • pegeler  on  1/27/2014 at 11:49 AM

    I haven't really tried any other flours, but we do love oats and quinoa. We have also made bread from the grains leftover from my husband's beer brewing.

  • kedmiston  on  1/27/2014 at 3:20 PM

    Oats or spelt are my go-to, "non-traditional" grains of choice. I would love to get some ideas on recipes that incorporate others grains. Thanks for the chance to win!

  • stockholm28  on  1/27/2014 at 5:20 PM

    Oats

  • kaotway  on  1/27/2014 at 7:23 PM

    I know buckwheat is technically from a seed, but I still think of it as a whole grain. I love its nuttiness and its ability to be added to so many things! Buckwheat crepes are one of my favourite things :)

  • chawkins  on  1/28/2014 at 5:42 AM

    I have rye, quinoa, farro, barley, oat and wheat brans, old-fashioned, quick cooking and steel-cut oats in my pantry.

  • liasim  on  1/28/2014 at 3:06 PM

    Oats and buckwheat.

  • wordwright  on  1/28/2014 at 8:27 PM

    Rye and barley. And oats.

  • Teemo  on  1/28/2014 at 9:13 PM

    Rice is the best.

  • hihelen_westbrook  on  1/29/2014 at 6:15 AM

    Oats

  • taygete  on  1/29/2014 at 11:18 AM

    We probably use quinoa or brown rice the most, but my favorite is (are??) steel-cut oats!

  • ecasey830  on  1/29/2014 at 5:35 PM

    Oats

  • prpost  on  1/30/2014 at 11:21 AM

    Oats

  • LeePicard  on  1/30/2014 at 11:22 AM

    I have been trying lots of new whole grains. Could eat farrow at every meal but also use lots of barley, buckwheat, assorted brown rices.

  • Helenascheffer  on  1/30/2014 at 11:23 AM

    I love using oats and millet

  • Jchristina  on  1/30/2014 at 11:36 AM

    I got a grain & bean CSA share in December, and am especially enjoying pilafs or porridge with spelt berries. I am also doing the same with wheat berries. My next adventure will be to grind the whole grain into flour.

  • alisonkc  on  1/30/2014 at 11:42 AM

    I do a lot of steel cut oats year round. In the summer definitely quinoa, it's easy to make a great lunch with veggies from my CSA.

  • maggiewt  on  1/30/2014 at 11:42 AM

    definitely rye and buckwheat!

  • elysek  on  1/30/2014 at 11:50 AM

    Oats can be used in so many things.

  • hollyglen  on  1/30/2014 at 11:54 AM

    Oats - but I'd love to expand my repertoire.

  • matag  on  1/30/2014 at 12:16 PM

    Oats

  • RanaVouyouka  on  1/30/2014 at 12:17 PM

    Oats is my favorite. I added it in many recipes savory and sweet.

  • sbyron  on  1/30/2014 at 12:25 PM

    Oats and lately quinoa.

  • SherriL  on  1/30/2014 at 12:27 PM

    Any whole grain -- but Freekah and oat groats are particular favourites

  • MouthSouth  on  1/30/2014 at 12:37 PM

    I use a lot of steel-cut oats. And I'm excited about this giveaway. Megan has the best blog, and her cookbook is going to be even more wonderful.

  • wakje2  on  1/30/2014 at 12:42 PM

    Quinoa is my favorite

  • MamaFi  on  1/30/2014 at 12:42 PM

    I use quinoa - a great grain, especially good this summer in wholesome salads.

  • rstuart  on  1/30/2014 at 12:44 PM

    I really like Rye flour..

  • debrakp  on  1/30/2014 at 1:14 PM

    I like steel cut oats, quinoa in cooking. Spelt, white whole wheat, and rye flour in baking.

  • Imalinata  on  1/30/2014 at 1:15 PM

    Millet! I love the texture it adds.

  • lauriesk  on  1/30/2014 at 1:54 PM

    Coconut flour

  • chikadulce  on  1/30/2014 at 2:00 PM

    I love cooking with barley!

  • laurenlangston  on  1/30/2014 at 2:18 PM

    Oats, quinoa, and I've just got some sorghum I'm looking forward to experimenting with!

  • alphaprep  on  1/30/2014 at 3:38 PM

    Seconding all the folks who like cooking with Rye. I'm also a fan of buckwheat. Kim Boyce's Good to the Grain really kickstarted my grain baking - love this Whole Grain Mornings :)

  • murton  on  1/30/2014 at 3:43 PM

    Oats. Cheap, avaliable at supermarket. Whole for home made toasted muesil, oat bran to add fibre to cakes and breads, rolled for poridge and ANZAC biscuits. Very healthy. Kids eat them.

  • grumpybear  on  1/30/2014 at 4:26 PM

    Cornmeal is my favorite. I love the subtle crunch is gives to baked goods.

  • ckline  on  1/30/2014 at 6:59 PM

    It would be a tie between whole wheat flour and oats. I love to bake!

  • Beckiemas  on  1/30/2014 at 8:17 PM

    I really love buckwheat flour... It adds such a rich, deep flavour, especially to cakes and sweet things. Because there's no gluten, I often substitute in half buckwheat flour into standard recipes. Might lose out a bit on a texture but it's really worth it.

  • laurelledge  on  1/30/2014 at 9:36 PM

    oats!

  • leorabakes  on  1/30/2014 at 9:56 PM

    oats and rye

  • Julia  on  1/30/2014 at 11:40 PM

    Oat and rye flours are my favs.

  • pokarekare  on  1/31/2014 at 5:47 AM

    Brown rice and quinoa

  • CLeonard  on  1/31/2014 at 6:44 AM

    Oats: in cookies, muffins and pancakes. And my latest find - baked apple pie oatmeal. So good

  • rhelune  on  1/31/2014 at 8:00 AM

    Spelt, it's used pretty much in the same way as whole wheat. Rye (I love rye bread). And when it comes to whole grains, grünkern, green spelt dried over the fire, is my absolute favourite.

  • cthdawn  on  1/31/2014 at 8:52 AM

    muesli; i grind it in the food processor like test kitchen showed me for their multi grain pancakes

  • Gunnygoo  on  1/31/2014 at 11:15 AM

    Oatmeal, either ground up or whole.

  • etesla  on  1/31/2014 at 12:17 PM

    Farro! And barley and oats and rice and - you know, I don't think I've met a grain I don't like.

  • JamieK  on  1/31/2014 at 12:37 PM

    Barley, steel cut oats and Quinoa are a few favorites

  • dn_miller  on  1/31/2014 at 1:09 PM

    Oats

  • samallen1975  on  1/31/2014 at 4:18 PM

    Oats and brown rice.

  • dmcfann  on  1/31/2014 at 6:27 PM

    Teff

  • HelenB  on  1/31/2014 at 10:29 PM

    Rye flour. I also like whole wheat pastry flour.

  • Thredbende  on  1/31/2014 at 11:07 PM

    When I experimented with cooking barley in my rice cooker, I was delighted and thrilled with the flavor, convenience and perfection of the method. I used the traditional method of covering the washed grain with enough water to just come to my first thumb joint, about an inch. You will love how delicious plain pearled barley works as "rice".

  • JanScholl  on  2/1/2014 at 1:26 AM

    Organic rye. Can't beat dark bread with seeds.

  • zarprey  on  2/2/2014 at 12:17 PM

    I haven't experimented with other whole grains, but I'd like to!

  • ean  on  2/2/2014 at 10:57 PM

    Rye, brown rice and oats

  • bfg67  on  2/3/2014 at 11:02 AM

    jumbo oatmeal

  • trudys_person  on  2/3/2014 at 3:54 PM

    I use rolled oats a lot - for granola, bread and baking. And I like using quinoa too. I need to mix it up a bit more! Thank you for the giveaway!

  • Toppity  on  2/4/2014 at 9:10 AM

    Barley!

  • RobinCR  on  2/6/2014 at 6:43 AM

    Quinoa & oatmeal.

  • dinnermints  on  2/7/2014 at 6:08 PM

    I love kamut flour - has a wonderful nutty flavor.

  • aliceinbakingland  on  2/9/2014 at 3:58 PM

    Oats and quinoa are my favorite!

  • kbennall  on  2/11/2014 at 5:06 PM

    Rye especially, but also teff, oat flour, corn flour...

  • aargle  on  2/12/2014 at 12:44 AM

    I love pearl barley for its versatility - soups, salads, risottos. I need to experiment more with other whole grains. This book would be an excellent addition to my library!

  • percussion03  on  2/12/2014 at 2:46 PM

    I love using whole spelt flour even more than whole wheat! I also like millet in baked goods a lot.

  • ladibyrd  on  2/12/2014 at 11:56 PM

    Probably quinoa, kasha, and grits (those count right?). All the different textures you can get are great!

  • Jane  on  2/15/2014 at 9:14 PM

    This contest is now closed. The three lucky winners, selected by random number generator, are wanderlustdream, Jchristina, and MouthSouth.

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