Mother Grains: Recipes for the Grain Revolution by Roxana Jullapat

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  • Barley pumpkin bread (page 43)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Bread & buns, sweet; Afternoon tea; Fall / autumn
    • Ingredients: barley flour; ground cloves; ground cinnamon; sugar; eggs; pumpkin purée; golden raisins; grated nutmeg
    • Accompaniments: Candied kumquats
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  • Making your own pumpkin puree (page 45)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Fall / autumn; Cooking ahead; Vegan; Vegetarian
    • Ingredients: kabocha squash
    show

  • Candied kumquats (page 47)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Quick / easy; Vegan; Vegetarian
    • Ingredients: kumquats; sugar; vanilla beans
    • Accompaniments: Barley pumpkin bread
    show
  • Macadamia brown butter blondies

    Macadamia brown butter blondies (page 48)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Brownies, slices & bars; Quick / easy; Dessert; Christmas
    • Ingredients: macadamia nuts; unsalted butter; barley flour; dark brown sugar; eggs; vanilla beans
    show

  • Malt-glazed brownies (page 51)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Brownies, slices & bars; Frostings & fillings; Dessert
    • Ingredients: barley flour; unsalted butter; dark chocolate chips; granulated sugar; Dutch-process cocoa powder; eggs; dark brown sugar; barley malt syrup; heavy cream
    show

  • Rye brownies (page 52)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: unsalted butter; dark chocolate chips; granulated sugar; Dutch-process cocoa powder; eggs; rye flour
    show

  • Spelt brownies (page 52)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: unsalted butter; dark chocolate chips; granulated sugar; Dutch-process cocoa powder; eggs; spelt flour
    show

  • Malted almond bars (page 53)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Brownies, slices & bars; Quick / easy; Dessert
    • Ingredients: all-purpose flour; barley flour; unsalted butter; almond extract; heavy cream; barley malt syrup; sliced unblanched almonds
    show

  • Persimmon sticky pudding (page 57)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Baked & steamed desserts; Sauces for desserts; Dessert; Cooking ahead; Entertaining & parties; British
    • Ingredients: Hachiya persimmons; buttermilk; unsalted butter; dark brown sugar; eggs; vanilla beans; heavy cream; barley malt syrup; whole-grain barley flour
    show

  • Figgy and purple barley cake (page 59)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Cakes, large; Dessert; Summer
    • Ingredients: black figs; unsalted butter; eggs; buttermilk; granulated sugar; purple barley flour
    show

  • Potato rolls (page 62)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Bread & rolls, savory; Thanksgiving
    • Ingredients: russet potatoes; milk; instant yeast; eggs; all-purpose flour; barley flakes; barley flour
    show

  • Kimchi fried barley (page 64)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Main course; Korean; Vegan; Vegetarian
    • Ingredients: hulled barley; black sesame seeds; yellow onions; soy sauce; scallions; kimchi; Asian sesame oil
    show

  • Shiitake, leek, and toasted barley soup (page 66)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: hulled barley; leeks; mushroom stock; baby spinach; soy sauce; shiitake mushrooms
    show

  • Toasted barley tea (page 67)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Beverages / drinks (no-alcohol); Korean
    • Ingredients: hulled barley
    show

  • Buckwheat banana bread (page 73)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Bread & buns, sweet; Afternoon tea; Breakfast / brunch; Picnics & outdoors
    • Ingredients: buckwheat flour; bananas; buttermilk; eggs; store-cupboard ingredients
    show

  • Oat banana bread (page 74)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Bread & buns, sweet; Breakfast / brunch; Afternoon tea; Picnics & outdoors
    • Ingredients: bananas; buttermilk; eggs; store-cupboard ingredients; whole-grain oat flour
    show
  • Chocolate buck cake

    Chocolate buck cake (page 75)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Cakes, large; Quick / easy; Dessert; Cooking ahead; Entertaining & parties; Gluten-free
    • Ingredients: instant yeast; buckwheat honey; buckwheat flour; dark chocolate chips; unsalted butter; Dutch-process cocoa powder; eggs
    show

  • Buckwheat crepes (page 78)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Suppers; Cooking ahead; French; Vegetarian
    • Ingredients: milk; buckwheat flour; eggs; egg yolks
    show

  • Buckwheat crepes with spring onions, asparagus, and Brie (page 80)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Lunch; Suppers; Cooking ahead; Entertaining & parties; French; Vegetarian
    • Ingredients: asparagus; spring onions; Brie; lemons; milk; buckwheat flour; eggs; egg yolks
    show

  • Crepes Suzette with blood orange and mascarpone (page 81)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Pancakes, waffles & crêpes; Dessert; Entertaining & parties; French
    • Ingredients: mascarpone; milk; buckwheat flour; eggs; egg yolks; vanilla beans; blood oranges
    show

  • Baked buckwheat pancake with berry compote (page 83)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Pancakes, waffles & crêpes; Sauces for desserts; Dessert
    • Ingredients: buckwheat flour; buttermilk; eggs; maple syrup; vanilla beans; blueberries; store-cupboard ingredients
    show

  • Berry compote (page 84)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    show

  • Baked cornmeal pancake (page 85)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Pancakes, waffles & crêpes; Dessert; Summer
    • Ingredients: yellow cornmeal; buttermilk; eggs; maple syrup; store-cupboard ingredients
    show

  • Buckwheat cardamom waffles with tangelo curd (page 87)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Jams, jellies & preserves; Pancakes, waffles & crêpes; Dessert
    • Ingredients: buckwheat flour; ground cardamom; buttermilk; eggs; buckwheat honey; sparkling water; egg yolks; tangelos; unsalted butter
    • Accompaniments: Berry compote
    show

  • Cornmeal waffles (page 88)

    from Mother Grains: Recipes for the Grain Revolution Mother Grains by Roxana Jullapat

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Summer
    • Ingredients: yellow cornmeal; buttermilk; eggs; buckwheat honey; sparkling water; store-cupboard ingredients
    show

Notes about this book

  • Eat Your Books

    From the author the following errata has been identified (and she'll notify us of any other errata):

    Oatmeal Chocolate Chip Cookies variation of the Chocolate Chip Cookies, p. 253 - Weight equivalent of 1/2 cup rolled oats should be 55 grams instead of 105 grams.

    Whole grain pizza dough, p. 320 - Weight equivalent of 3/4 cup hard red wheat flour should be a range of 90 to 110 grams instead of 90 grams.

  • DKennedy on July 20, 2022

    Susan fever me this book

Notes about Recipes in this book

  • Oatmeal date cookies

    • IvyManning on January 21, 2022

      These turn out very dark, spread a lot (even with chilling for 1 hour), and are lacey...like a thick Florentines. Not my favorite, and too dark-looking to share with friends. Liked the dates, though.

  • Steel-cut oatmeal porridge with ghee, garam masala, and black currants

  • Rye müesli

    • DKennedy on February 04, 2022

      Exceptional! The first recipe I've tried from this book.I subbed sorgham flakes for rye flakes and added some sorgham groats as well, making it GF. The spice mix is perfect. I used less of all the spices but kept the same ratio. I used almonds, flax seeds, pistachios, and pumpkin seeds. I added raisins, cherries, and apricots. I eat it with almond milk. Can't say enough good things about this recipe! Makes a great gift.

  • Einkorn shortbreads

    • Astrid5555 on July 22, 2021

      Delicious, great nutty flavour from the whole einkorn flour, a definite keeper!

  • Quintessential peanut butter cookies

    • tarae1204 on March 03, 2022

      Wonderful peanut butter cookie!

  • Chocolate chip cookies

    • tarae1204 on March 03, 2022

      Delicious! The author of this book really likes the addition to sorghum flour in her cookie recipes and she is definitely on to something. This recipe works well as written and has delightful notes of caramel and a slight, pleasing sandy texture from the sorghum flour.

  • Friends & Family granola

    • christineakiyoshi on July 11, 2021

      Turns out nicely. I made a few substitutions. Good recipe

  • Chocolate cherry scones

    • jenburkholder on January 27, 2023

      Excellent scones - texture was on point and flavors melded harmoniously.

  • Barley pumpkin bread

    • jenburkholder on October 09, 2022

      This had a wonderful texture - soft, moist, and fluffy - but it was too one-dimensionally sweet. May try cutting down the sugar and seeing if the texture stays good. Took longer to bake than stated, more like an hour and ten.

  • Oat banana bread

    • jenburkholder on August 26, 2022

      This was a really great banana bread. Lightly sweet, delicate texture, and even slightly healthier than your average. Used volumetric measurements and had no problems. Didn't bother decorating the top with extra banana.

  • Buckwheat chocolate chip cookies

    • jenburkholder on October 19, 2022

      Tasty chocolate chip cookies. I thought the buckwheat flavor was a nice touch but most others hardly seemed to notice. Bake time is too long as written.

  • Sticky oat doughnuts

    • takstephe on April 09, 2022

      We made this to use up some oat flour and season our wok. Gave some to our upstairs and downstairs neighbors and it was a huge hit! Downstairs neighbor really liked that it wasn't too sweet.

  • Potato rolls

    • takstephe on March 04, 2022

      Delicious. Extremely tender and buttery

  • Oat graham crackers

    • takstephe on May 30, 2022

      My BF really liked these, but a someone who is a sweets person, I thought they could be sweeter

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  • ISBN 10 1324003561
  • ISBN 13 9781324003564
  • Linked ISBNs
  • Published Apr 20 2021
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher W. W. Norton & Company

Publishers Text

As the head baker and owner of a beloved Los Angeles bakery, Roxana knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more. Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.

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