There’s something about a weekend morning that demands a special breakfast. After waking up to sunshine, lazing around in bed, whiling away hours reading and talking and staring out your windows at the brightening sky, when at last you stretch your legs onto the wood floors, the only sensible thing to do is continue the indulgence by feeding whatever your morning craving may be: Pancakes? Quiche? Cinnamon rolls? Fresh-squeezed juice? Banana bread French toast?
Tim and I took advantage of this pure luxury last Saturday, on one of those rare wide-open days where we had no plans or obligations until dinnertime and thus full freedom to pursue anything we chose. I’d made sourdough banana bread the night before, so in the middle of the afternoon in our pajamas, we dipped slices in a French toast batter and sauteed them in coconut oil on the stove. Tim reduced blueberries and maple syrup in a separate pot; then, we took our plates to the table, spooning thick blueberries onto fat slices of the sweetest, most delicious breakfast I’ve had this year.
Here we are, gang, a new week, another early Tuesday morning, and I’m still talking about einkorn. I know. But I figure, when I brought you Friday’s post, less a story and more a list of FAQs, you all were such champs, and I mean you all, every last one of you, looking a new ingredient in the face boldly and bravely, ready to give it a shot, that maybe you wouldn’t mind just one more einkorn post to follow it? The thing is, while we’ve already told you einkorn flour is great for pizza, pancakes, cookies (einkorn in these!), tartlets and pitas, and while you know you can create your own einkorn flour by buying the berries and grinding them at home, there’s something else that needs to be said, because there’s more to einkorn berries than flour:
einkorn berries can hold their own.
The truth is, that tiny mention in Friday’s post about the berries, about using them in porridges or salads—it was a little lackluster, to say the least. It was not the kind of thing to get the message across. So today is all about the berries and two of our favorite ways to enjoy them.