March 14, 2013
As an avid, albeit amateur, baker, I like to keep my kitchen pantry stocked with the baking (and cooking!) essentials at all times. To ensure that I am working with the best, freshest, and healthiest ingredients in my kitchen, I always keep both cooked and raw whole grains on hand… and that doesn’t just mean flour!
Along with a healthy supply of whole wheat flour for both baking and cooking, I also like to stock things like quinoa, farro, millet, and of course my favorite: oatmeal. All of these ingredients are delicious and nutritious on their own but are also wonderful ingredients in both sweet and savory dishes. Quinoa and millet are great additions to soups and salads and also work wonders in cookies, breads and bars. Oatmeal is always my old breakfast go to but I also use it to add heartiness to meatloaf, burgers and have even substituted it for bread crumbs and ground it up into oat flour!