I'm afraid I'm a woman of few words as of late. They're being sucked into a manuscript due soon and future post for The Homemade Flour Cookbook (which by the way is available early!) June will be a big month for the book as I've got a good line-up of giveaways that are being paired with the book (*hint, something that grinds grains!)
In the meantime, this porridge. If you've never tried cracking grains for making porridge, now is the time. I started doing this with millet first, but I've transferred it into so many different breakfast dishes. I'm making a push for rye right now. It's wheat's cousin that is a bit sweet and a bit earthy.
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Love the deep earthy taste of rye so this is right up my street!
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What a lovely breakfast. I've only used rye berries in salads but am always trying out new grains in the mornings.
Do you think this would work with barley too?
That cherry topping sounds perfect - a lovely breakfast for a summer morning.
Hi Erin, I just wanted to say that my copy of your book arrived the other day and it's absolutely fantastic. I love the way that it's organized, and even though I know it's not intended to be a vegan cookbook, I've gained a lot of inspiration from the recipes. Your rustic flavor pairings are just the best. I truly enjoyed reading and I'm so glad that I bought a copy - we'll be keeping it close to the kitchen. Thank you for what you do!!
I've never had cracked rye before! This porridge looks lovely!
Wow, this sounds and looks delicious. My mom used to make a similar porridge... So I'm definitely going to try that!! 🙂 Rye berries, never used them at all!
Oh yumm.... this looks delicious. I must see if I can find rye berries in Sydney, Australia. I don't think I've seen it around here somehow.
ooooooh!!!! I'm LOVING the look and sound of these!!!!!!! Need to make these for breakfast!!!!
Amazing suggestion! I have to buy your book! Everytime that i visit your site i get surprised with delicacies
I love rye berries in salads, but have never thought to make a cereal out of them! Loooovveee it! Plus those cherries on top are, well. The cherries on top.
I love Rye and think it is a good switch-up to regular oats or even steal cut oats. I can buy at my health food store Kibbled Rye ( it is exactly like steel cut oats but it's Rye ) in the baking section and I make something very similar but using cocoa/cacao and stewed cherries to make a " black foresteque" type flavour.
I think Rye goes well with coco/chocolate flavours
Cannot wait to try this recipe