• August 06, 2022 1 min read

    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 grains like Einkorn, Emmer Farro or gluten free Sorghum
    • 4 cups water
    • 2 cinnamon sticks
    •  pinch of salt
    • 6-8 ripe peaches, nectarines 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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