My favorite recipes come from the breakfast section. We really enjoyed the saffron millet with toasted almonds and cardamom and cardamom-infused black rice porridge with blueberries and pistachios. If you don’t like cardamom, you can try cinnamon instead. Cardamom can be a bit strong for some people. With Maria’s recipes, you have so much flexibility to change the ingredients depending on the seasons and what’s available in your pantry. You can use berries in the spring, stone fruits in the summer, apples and pears in the fall, or even persimmons in winter. Even though it’s not squash season, I had to try the oatmeal butternut pancakes. I don’t like nuts with my pancakes so I skipped it altogether and ate it with maple syrup and whip cream. The pancakes tasted so good! A bit nutty, sweet, and satisfying! Another favorite is the dark chocolate spelt waffle with warm raspberry sauce. I’m going to try these waffles with cherry compote next time. I secretly love breakfast recipes that straddle the fine line of desserts and breakfast
Simply Ancient Grains is a very resourceful book that opens the readers to a whole new world of ancient grains. I love Maria’s combination of textures and unique flavor to showcase these ancient grains for the modern kitchen. The photography by Erin Kunkel is gorgeous but left me wanting more. If you’re looking for a cookbook to incorporate more ancient grains into your diet, Simply Ancient Grains is the perfect starting place.
*I received this book to review complementary of the publisher