Also read Jens Linder’s column: How to avoid foods that are reminiscent of sawdust and wool trousers
Individual flour pancakes
Skrädmjöl is wholemeal flour made from toasted oats and has a slightly browned flavor that adds a richer character to pancakes and pancakes. This delicious recipe quickly became a standard in our family after we tried it.
• Read the full recipe here
Graham and oat bread
This is a nice bread that’s about 50 percent whole grain without being too heavy. Quark makes it juicy and fine-pored. Cumin refreshes the taste. Suitable for everything from mature hard cheese to boiled sausage or salami.
• Read the full recipe here
Chicken salad with spelled and pistachios
Whole-grain spelled grains taste particularly good when cooked in broth. The grains have a nice chewiness, but are still soft and juicy on the inside. This chicken salad tastes great warm (as in the recipe), but can also be served cold.
• Read the full recipe here
Potato and rye gnocchi with creamy spinach sauce
Whole grain rye flour has a slightly strong flavor, but when mixed with potatoes, it is balanced and refined. Try making your own gnocchi and serving it with a creamy sauce topped with spinach and feta cheese.
• Read the full recipe here
Facts.Explanation of words
Whole grain products. Cereals containing bran, germ and seed protein in their original proportions and which may be whole, ground or crushed.
Whole grain products. Whole, unprocessed cereal grains.
Bait. The outermost part of the grain that is separated during threshing and cleaning (cannot be eaten by humans).
Bran. The remaining outer layer of the grain is rich in fiber and minerals.
Endosperm. The starch and protein-rich main component of the grain.
Sprout. The small fatty part of the grain that can grow into a new plant.
Tip.Cooking tips for whole grain products
Feel free to add tasty oils to the whole grain products, also known as whole grain products. They complement both taste and nutrition. Cold-pressed olive oil or rapeseed oil are ideal.
If you want to roast whole grain products, let them soak for a day beforehand.
Boil whole grains until a little of the husk rises to the surface of the water. Then cancel. When pre-cooked, the grains become slightly dry and mushy.
Supplement whole grains in your diet with delicious proteins such as feta cheese, halloumi, paneer, tofu, eggs, chicken or fish.
Season generously. Whole grains tend to tone down additional flavors.
Feel free to experiment with replacing white rice, couscous or potatoes with whole grains such as wheat, oats and spelt.
Whole grain products are available in well-stocked grocery stores, but the selection is better online.
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