My daughter put me on to this loaf many years ago – it’s a nutritionist’s dream as it is packed with all things good. Fibre plus, nuts, seeds, chia, turmeric, and raw honey (or use sweetner of choice).
There are a few variations on the bread, but the one I make is based on My New Root’s recipe. I have made a couple of alterations over the years and have reproduced it below.
Similar recipes include Overnight Oats, Bondi Overnight Oats, and Sweet Quinoa and Oats Congee.
Browse all of our Oats recipes. Or explore our Early Winter dishes.
Continue reading “The Life Changing Loaf of “Bread””
A salad comes together from almost nothing
The other morning, while making coffee and getting a quick breakfast ready, I got my lunch prep underway. In no time there was a small handful of burghul (Cracked Wheat) soaking in hot water. The last of some green olives, halved. Hazlenuts quickly toasted. Some left over slivered almonds. Onions soaking in red wine vinegar. The last of a jar of kimchi.
Burghul forms the basis of great, inspired salads made from left overs in the kitchen. You can use this recipe as a guide, and use what you have in your fridge and on your Kitchen Bench.
Are you looking for other Burghul dishes? Try Burghul, Pistachio and Tomato Salad, Burghul, Walnut and Tomato Salad, Burghul and Chickpea Salad with Cherry Tomatoes, Burghul with Pinenuts and Sultanas.
Feel free to browse our Salad recipes, and all of our Burghul recipes. Or check out our easy Late Summer recipes here.
Continue reading “A Quick Burghul Salad with Olives, Pomegranate and Hazelnuts”