With school back in swing, mornings are even more hectic than usual.
There’s no excuse to skimp on breakfast, though. Not when you can make a whole-grain one loaded with fiber, protein, calcium, and fruit in a microwave in a flash.
That’s the beauty of “Minute-Oatmeal Puffs with Anise and Grapes.”
The recipe is from “Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well” (Ten Speed Press), of which I received a review copy. The book is by Maria Speck, a food journalist and cookbook writer who lives in Massachusetts.
As the name implies, this cookbook is all about cooking with grains, many of which are gluten-free, too. Inside you’ll find info on everything from black rice to red quinoa to farro to golden Kamut berries, and delicious ways to enjoy them morning, noon and night. You’ll be inspired to try new grains in dishes such as “Lemon Pancakes with Millet and Amaranth” and “Spelt Spaghetti with Lemony Parsnips and Olives.”
This gluten-free oatmeal puff caught my attention not only because oatmeal is a staple in my pantry, but because of the microwave trick similar to making a mug cake.