Cooking Breakfast Grains 27 February 2013 Cooking Breakfast Grains.

Grains and nuts are portion of my diet, particularly for breakfast. The selected grains are blended to break the outer shell, mixed together and cooked in a water both to prevent burning for about one hour. The finished product is stored in litre jars in the refrigerator.A litre of product is about four servings. For this batch I chose quinoa, sunflower and always use almonds as a base.Flax and other grains are sometimes used.Basically this replaces eggs and bacon for breakfast.Experience has indicated that cooking is better than ingesting raw, contributing to a better flavour and possibly easier digesting.

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