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

January 15, 2014·Jane

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

sir_ken_gJanuary 15, 2014

Barley - I love it.

ZosiaJanuary 15, 2014

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

ccavJanuary 15, 2014

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.

GsyAnneJanuary 15, 2014

I enjoy cooking with rye flour.

ToppityFebruary 4, 2014

Barley!

anightowlJanuary 15, 2014

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.

FunkyViriditasJanuary 15, 2014

I would have to say rice. Super versatile.

Gnome25January 16, 2014

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

leneJanuary 15, 2014

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

FoxygourmetJanuary 16, 2014

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

BreadcrumbsJanuary 16, 2014

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.

CRTJanuary 15, 2014

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

boardingaceJanuary 15, 2014

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

JaneFebruary 15, 2014

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

readingtragicJanuary 16, 2014

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...

iferlohmannJanuary 15, 2014

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.

GunnygooJanuary 31, 2014

Oatmeal, either ground up or whole.

HelenBJanuary 31, 2014

Rye flour. I also like whole wheat pastry flour.

ThredbendeJanuary 31, 2014

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".

TrishaCPJanuary 15, 2014

I like buckwheat, rye, and barley flours.

DKennedyJanuary 15, 2014

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.

BetsyWinJanuary 15, 2014

I enjoy cooking with oats and barley!

percussion03February 12, 2014

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

maisie_grnJanuary 17, 2014

rye, brown rice and quinoa!

louie734January 16, 2014

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.

eteslaJanuary 31, 2014

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

trudys_personFebruary 3, 2014

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!

GillBJanuary 16, 2014

Barley flakes

JamieKJanuary 31, 2014

Barley, steel cut oats and Quinoa are a few favorites

sabrina7January 15, 2014

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

neaththeroseJanuary 15, 2014

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

decklededgesJanuary 15, 2014

I love replacing all-purpose flour with oat flour.

jupfluteJanuary 15, 2014

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.

susan gJanuary 15, 2014

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

sgumpJanuary 15, 2014

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

zarpreyFebruary 2, 2014

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

dn_millerJanuary 31, 2014

Oats

NancithJanuary 15, 2014

I love oats, barley, quinoa.

eanFebruary 2, 2014

Rye, brown rice and oats

aargleFebruary 12, 2014

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!

kbennallFebruary 11, 2014

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

bfg67February 3, 2014

jumbo oatmeal

RobinCRFebruary 6, 2014

Quinoa & oatmeal.

JanSchollFebruary 1, 2014

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

ballenJanuary 16, 2014

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.

deucemomJanuary 16, 2014

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.

PatriciaAnnJanuary 16, 2014

quinoa

rahiscockJanuary 16, 2014

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.

milgwimperJanuary 16, 2014

Spelt

missbootsJanuary 16, 2014

I like using oat bran for muffins.

OrdinarybloggerJanuary 19, 2014

I use a lot of spelt.

VixystickJanuary 16, 2014

Steel Cut Oats! :)

krobbins426January 18, 2014

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

Queezle_SisterJanuary 17, 2014

Rye is my favorite alternative grain.

camilorraineJanuary 17, 2014

Love cooking with oat flour, nice and nutty flavor.

chocchicJanuary 18, 2014

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

ae.bellJanuary 17, 2014

Quinoa! I love it in bread and muffins

JaneCJanuary 16, 2014

Oats, especially in scones and yeast bread.

Jess64January 16, 2014

Barley, Oats, Rye flour.

nadiam1000January 17, 2014

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

Smuz90January 17, 2014

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

KerreyJanuary 17, 2014

Corn and oats.

MelanieJanuary 16, 2014

Buckwheat and quinoa for me!

debpiperJanuary 17, 2014

Barley is my favorite.

Also oats and rice.

smccandlessJanuary 18, 2014

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

try146January 17, 2014

Farro is my latest obsession. Also quinoa and barley.

wanderlustdreamJanuary 18, 2014

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

hardy75January 18, 2014

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

madamepinceJanuary 17, 2014

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

karafJanuary 18, 2014

Quinoa, oats and spelt!

MollyBJanuary 17, 2014

I love oats, either whole or as flour

patsyluJanuary 19, 2014

I use Korean pressed oats quite a bit.

earthnfireJanuary 18, 2014

Barley, quinoa, and oats are favorites.

annapannaJanuary 18, 2014

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!

JchristinaJanuary 30, 2014

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.

NsteinenJanuary 19, 2014

Quinoa and oats!

pokarekareJanuary 31, 2014

Brown rice and quinoa

hihelen_westbrookJanuary 29, 2014

Oats

rstuartJanuary 30, 2014

I really like Rye flour..

LeePicardJanuary 30, 2014

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.

MamaFiJanuary 30, 2014

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

alphaprepJanuary 30, 2014

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 :)

maggiewtJanuary 30, 2014

definitely rye and buckwheat!

yellowbird531January 23, 2014

Oat flour is awesome for fiber.

WandaFrederickJanuary 20, 2014

I like buckwheat flour-very hearty!

wordwrightJanuary 28, 2014

Rye and barley. And oats.

aeaderJanuary 22, 2014

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.

chawkinsJanuary 28, 2014

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

napierJanuary 19, 2014

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

infotropJanuary 26, 2014

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.

amraubJanuary 20, 2014

buckwheat

crandall57January 26, 2014

Corn, quinoa, and farro

chikadulceJanuary 30, 2014

I love cooking with barley!

murtonJanuary 30, 2014

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.

jd5761January 22, 2014

oats is the one I like - especially pinhead oatmeal

SherriLJanuary 30, 2014

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

grumpybearJanuary 30, 2014

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

kaotwayJanuary 27, 2014

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 :)

BrandeemkJanuary 23, 2014

Chia is a favorite and Farro.

veggie vaJanuary 19, 2014

Oats

ImalinataJanuary 30, 2014

Millet! I love the texture it adds.

wendybazilJanuary 24, 2014

rye and spelt flours!

elysekJanuary 30, 2014

Oats can be used in so many things.

pegelerJanuary 27, 2014

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.

vinochicJanuary 20, 2014

Buckwheat!!

laurelledgeJanuary 30, 2014

oats!

kate10754January 20, 2014

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!!

prpostJanuary 30, 2014

Oats

ecasey830January 29, 2014

Oats

muendyJanuary 19, 2014

Garbanzo flour

taygeteJanuary 29, 2014

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

skipetersonJanuary 22, 2014

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

JuliaJanuary 30, 2014

Oat and rye flours are my favs.

chowfamilyJanuary 25, 2014

Brown rice and good oatmeal

stockholm28January 27, 2014

Oats

debrakpJanuary 30, 2014

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

hollyglenJanuary 30, 2014

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

TeemoJanuary 28, 2014

Rice is the best.

liasimJanuary 28, 2014

Oats and buckwheat.

samallen1975January 31, 2014

Oats and brown rice.

Baking_GalJanuary 21, 2014

Wheat bran, oats, rye flour

kimtrevJanuary 23, 2014

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

leorabakesJanuary 30, 2014

oats and rye

CLeonardJanuary 31, 2014

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

alisonkcJanuary 30, 2014

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.

kedmistonJanuary 27, 2014

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!

HelenaschefferJanuary 30, 2014

I love using oats and millet

sbyronJanuary 30, 2014

Oats and lately quinoa.

wakje2January 30, 2014

Quinoa is my favorite

sharifahJanuary 23, 2014

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

pgarciaJanuary 19, 2014

I like the taste of buckwheat flour.

MCDFormJanuary 20, 2014

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

MouthSouthJanuary 30, 2014

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.

cklineJanuary 30, 2014

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

artfarmerJanuary 26, 2014

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

wkmc57January 23, 2014

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

jaelsneJanuary 21, 2014

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!

dmcfannJanuary 31, 2014

Teff

laurenlangstonJanuary 30, 2014

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

matagJanuary 30, 2014

Oats

BeckiemasJanuary 30, 2014

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.

cthdawnJanuary 31, 2014

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

RanaVouyoukaJanuary 30, 2014

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

dinnermintsFebruary 7, 2014

I love kamut flour - has a wonderful nutty flavor.

rheluneJanuary 31, 2014

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.

laurieskJanuary 30, 2014

Coconut flour

aliceinbakinglandFebruary 9, 2014

Oats and quinoa are my favorite!

ladibyrdFebruary 12, 2014

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