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

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-๏ฌve 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.

Post a comment


  • GsyAnne  on  January 15, 2014

    I enjoy cooking with rye flour.

  • anightowl  on  January 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.

  • lene  on  January 15, 2014

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

  • decklededges  on  January 15, 2014

    I love replacing all-purpose flour with oat flour.

  • sabrina7  on  January 15, 2014

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

  • boardingace  on  January 15, 2014

    I love such a variety of whole grain flours, but for the moment I'll pick whole wheat pastry flour ๐Ÿ™‚

  • iferlohmann  on  January 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.

  • Zosia  on  January 15, 2014

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

  • FunkyViriditas  on  January 15, 2014

    I would have to say rice. Super versatile.

  • susan g  on  January 15, 2014

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

  • CRT  on  January 15, 2014

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

  • sgump  on  January 15, 2014

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

  • sir_ken_g  on  January 15, 2014

    Barley – I love it.

  • jupflute  on  January 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.

  • Nancith  on  January 15, 2014

    I love oats, barley, quinoa.

  • BetsyWin  on  January 15, 2014

    I enjoy cooking with oats and barley!

  • DKennedy  on  January 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.

  • neaththerose  on  January 15, 2014

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

  • TrishaCP  on  January 15, 2014

    I like buckwheat, rye, and barley flours.

  • ccav  on  January 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.

  • readingtragic  on  January 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…

  • Foxygourmet  on  January 16, 2014

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

  • Gnome25  on  January 16, 2014

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

  • GillB  on  January 16, 2014

    Barley flakes

  • rahiscock  on  January 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.

  • Breadcrumbs  on  January 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.

  • ballen  on  January 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.

  • louie734  on  January 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.

  • missboots  on  January 16, 2014

    I like using oat bran for muffins.

  • PatriciaAnn  on  January 16, 2014


  • milgwimper  on  January 16, 2014


  • Vixystick  on  January 16, 2014

    Steel Cut Oats! ๐Ÿ™‚

  • Melanie  on  January 16, 2014

    Buckwheat and quinoa for me!

  • JaneC  on  January 16, 2014

    Oats, especially in scones and yeast bread.

  • deucemom  on  January 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.

  • Jess64  on  January 16, 2014

    Barley, Oats, Rye flour.

  • Smuz90  on  January 17, 2014

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

  • Queezle_Sister  on  January 17, 2014

    Rye is my favorite alternative grain.

  • nadiam1000  on  January 17, 2014

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

  • camilorraine  on  January 17, 2014

    Love cooking with oat flour, nice and nutty flavor.

  • Kerrey  on  January 17, 2014

    Corn and oats.

  • maisie_grn  on  January 17, 2014

    rye, brown rice and quinoa!

  • try146  on  January 17, 2014

    Farro is my latest obsession. Also quinoa and barley.

  • MollyB  on  January 17, 2014

    I love oats, either whole or as flour

  • ae.bell  on  January 17, 2014

    Quinoa! I love it in bread and muffins

  • madamepince  on  January 17, 2014

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

  • debpiper  on  January 17, 2014

    Barley is my favorite.

    Also oats and rice.

  • karaf  on  January 18, 2014

    Quinoa, oats and spelt!

  • chocchic  on  January 18, 2014

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

  • smccandless  on  January 18, 2014

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

  • earthnfire  on  January 18, 2014

    Barley, quinoa, and oats are favorites.

  • hardy75  on  January 18, 2014

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

  • annapanna  on  January 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!

  • krobbins426  on  January 18, 2014

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

  • wanderlustdream  on  January 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

  • Ordinaryblogger  on  January 19, 2014

    I use a lot of spelt.

  • Nsteinen  on  January 19, 2014

    Quinoa and oats!

  • pgarcia  on  January 19, 2014

    I like the taste of buckwheat flour.

  • veggie va  on  January 19, 2014


  • muendy  on  January 19, 2014

    Garbanzo flour

  • patsylu  on  January 19, 2014

    I use Korean pressed oats quite a bit.

  • napier  on  January 19, 2014

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

  • amraub  on  January 20, 2014


  • MCDForm  on  January 20, 2014

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

  • kate10754  on  January 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!!

  • WandaFrederick  on  January 20, 2014

    I like buckwheat flour-very hearty!

  • vinochic  on  January 20, 2014


  • jaelsne  on  January 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!

  • Baking_Gal  on  January 21, 2014

    Wheat bran, oats, rye flour

  • skipeterson  on  January 22, 2014

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

  • jd5761  on  January 22, 2014

    oats is the one I like – especially pinhead oatmeal

  • aeader  on  January 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.

  • wkmc57  on  January 23, 2014

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

  • sharifah  on  January 23, 2014

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

  • kimtrev  on  January 23, 2014

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

  • yellowbird531  on  January 23, 2014

    Oat flour is awesome for fiber.

  • Brandeemk  on  January 23, 2014

    Chia is a favorite and Farro.

  • wendybazil  on  January 24, 2014

    rye and spelt flours!

  • chowfamily  on  January 25, 2014

    Brown rice and good oatmeal

  • crandall57  on  January 26, 2014

    Corn, quinoa, and farro

  • artfarmer  on  January 26, 2014

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

  • infotrop  on  January 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.

  • pegeler  on  January 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.

  • kedmiston  on  January 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!

  • stockholm28  on  January 27, 2014


  • kaotway  on  January 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 ๐Ÿ™‚

  • chawkins  on  January 28, 2014

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

  • liasim  on  January 28, 2014

    Oats and buckwheat.

  • wordwright  on  January 28, 2014

    Rye and barley. And oats.

  • Teemo  on  January 28, 2014

    Rice is the best.

  • hihelen_westbrook  on  January 29, 2014


  • taygete  on  January 29, 2014

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

  • ecasey830  on  January 29, 2014


  • prpost  on  January 30, 2014


  • LeePicard  on  January 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.

  • Helenascheffer  on  January 30, 2014

    I love using oats and millet

  • Jchristina  on  January 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.

  • alisonkc  on  January 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.

  • maggiewt  on  January 30, 2014

    definitely rye and buckwheat!

  • elysek  on  January 30, 2014

    Oats can be used in so many things.

  • hollyglen  on  January 30, 2014

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

  • matag  on  January 30, 2014


  • RanaVouyouka  on  January 30, 2014

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

  • sbyron  on  January 30, 2014

    Oats and lately quinoa.

  • SherriL  on  January 30, 2014

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

  • MouthSouth  on  January 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.

  • wakje2  on  January 30, 2014

    Quinoa is my favorite

  • MamaFi  on  January 30, 2014

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

  • rstuart  on  January 30, 2014

    I really like Rye flour..

  • debrakp  on  January 30, 2014

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

  • Imalinata  on  January 30, 2014

    Millet! I love the texture it adds.

  • lauriesk  on  January 30, 2014

    Coconut flour

  • chikadulce  on  January 30, 2014

    I love cooking with barley!

  • laurenlangston  on  January 30, 2014

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

  • alphaprep  on  January 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 ๐Ÿ™‚

  • murton  on  January 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.

  • grumpybear  on  January 30, 2014

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

  • ckline  on  January 30, 2014

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

  • Beckiemas  on  January 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.

  • laurelledge  on  January 30, 2014


  • leorabakes  on  January 30, 2014

    oats and rye

  • Julia  on  January 30, 2014

    Oat and rye flours are my favs.

  • pokarekare  on  January 31, 2014

    Brown rice and quinoa

  • CLeonard  on  January 31, 2014

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

  • rhelune  on  January 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.

  • cthdawn  on  January 31, 2014

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

  • Gunnygoo  on  January 31, 2014

    Oatmeal, either ground up or whole.

  • etesla  on  January 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.

  • JamieK  on  January 31, 2014

    Barley, steel cut oats and Quinoa are a few favorites

  • dn_miller  on  January 31, 2014


  • samallen1975  on  January 31, 2014

    Oats and brown rice.

  • dmcfann  on  January 31, 2014


  • HelenB  on  January 31, 2014

    Rye flour. I also like whole wheat pastry flour.

  • Thredbende  on  January 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".

  • JanScholl  on  February 1, 2014

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

  • zarprey  on  February 2, 2014

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

  • ean  on  February 2, 2014

    Rye, brown rice and oats

  • bfg67  on  February 3, 2014

    jumbo oatmeal

  • trudys_person  on  February 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!

  • Toppity  on  February 4, 2014


  • RobinCR  on  February 6, 2014

    Quinoa & oatmeal.

  • dinnermints  on  February 7, 2014

    I love kamut flour – has a wonderful nutty flavor.

  • aliceinbakingland  on  February 9, 2014

    Oats and quinoa are my favorite!

  • kbennall  on  February 11, 2014

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

  • aargle  on  February 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!

  • percussion03  on  February 12, 2014

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

  • ladibyrd  on  February 12, 2014

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

  • Jane  on  February 15, 2014

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

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