This warm grain bowl makes a healthy and delicious breakfast. Delicious stone fruit at the peak pairs beautifully with nutty whole grains like einkorn or Rouge de Bordeaux, a rare grain featured in our Heirloom Bean and Grain Club. Top this with a vegan yogurt or some coconut cream to keep it vegan.

(Makes 2-4 servings)


  • 1 cup whole Einkorn or Rouge de Bordeaux Whole Wheat Berries
  • 4 cups water
  • 2 cinnamon sticks
  •  pinch of salt
  • 6-8 ripe peaches, nectorines or plumbs cut into slices
  • maple syrup
  • pecans
  • plain yogurt (diary free for vegan)


1. Combine the wheat berries, water, cinnamon sticks and salt in a sauce pan. 

2. Add half of the stone fruit to the pot.

3. Bring to a boil, cover and then reduce to a simmer. Simmer for 20-30 minutes, until the grains are plump but not bursting.

4. Remove the cinnamon sticks, and the fruit skins with tongs. 

5. Serve in bowls with fresh plums, pecans and a spoon of yogurt. Sprinkle on some pecan halves and drizzle with maple syrup.

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