Having grains in your pantry gives you an arsenal of ingredients to use. One grain can be used in many different forms. For example, einkorn is a delightfully chewy whole grain that also makes a beautiful wheat flour. However, I like the in-between state. A state where the whole grain is pulsed in a high-speed blender until the majority of grains have cracked, like in this cracked einkorn porridge. The cracked grains bring the texture while the flour helps thicken the porridge. I use a similar technique to make polenta out of millet. Master cracking grains at home and you can have endless breakfast porridges.
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