You guys, I just read the weirdest article in the news. Apparently the newest health trend popping up everywhere is to drink “raw water”…basically, unfiltered, untreated, unsterilized spring water. I’m not sure what the claims are, but regardless of whether it clears up your acne or not, you could catch so many terrible diseases from doing this! Cholera, e-coli, you name it. As someone who has experienced the worst type of e-coli, I think I’ll stick to my safe drinking water, thank you. Popular culture never ceases to amaze me.
Now that I’ve given you your random piece of information for the day, we can talk about MY newest health trend. Breakfast bulgur! I promise it won’t give you e-coli. *Knocks on wood*.
Bulgur is like rice’s less popular, often overlooked (yet wonderfully clever), little sister. The Alex Dunphy to Haley, if you will. Bulgur wheat is a whole grain used as an alternative to rice in casseroles, salads or stir-fries. It is low in fat and high in body-boosting nutrients like magnesium and iron. I like it for it’s nutty flavour and crunchy texture!
Don’t get me wrong, I love my oats – but – I also love change, and I love to experiment with new tastes and textures. (Duh – food blogging). This breakfast bulgur was born out of a simple desire to create something new with ingredients I already had in my pantry!
I always buy Bob’s Red Mill red bulgur – simply because it’s proven itself to be delicious and let’s be honest, Bob always has the best stuff! I tried to keep the sweetener in the dish to a minimum, so I only added 2 tablespoons of maple syrup.
The best part of this bowl? Your morning coffee is built right in. 2 teaspoons of instant espresso powder will give your veins the caffeine boost it craves, plus it’ll add a nice little coffee flavour to the bulgur. I use Nespresso instant espresso.
Breakfast bulgur doesn’t take much more time than a pot of oatmeal, either; only about 12 minutes of cook time, or 15 if you like things a bit softer. The whipped cream on top is obviously optional, but it’s so good. I’ve also had this topped with granola, and it was amazing.
January is about change, right? Let’s start with a few subtle changes in our breakfast routines before we sign up for that one-year gym membership – ok?
Almond java breakfast bulgur! Try it!
Almond Java Breakfast Bulgur
Yield 1 bowl
Nutty, chewy bulgur is cooked with espresso and almond flavours to kick-start your morning with a delicious alternative to oatmeal. Top it with whipped cream for a special treat!
- 1/2 cup red or golden bulgur
- 1 cup unsweetened almond milk
- 1/2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 2 tsp instant espresso powder
- 2 tbsp pure maple syrup
- whipped cream, chopped almonds for topping (optional)
- In a small saucepan, combine the bulgur, almond milk, and vanilla and almond extracts. Bring the mixture to a boil over medium-high heat.
- Once it has reached boiling, add the espresso powder and whisk to combine. Reduce the heat to medium and simmer, uncovered, for 12-15 minutes.*
- Once the almond milk has been absorbed, remove the pot from heat and whisk in the maple syrup. Serve immediately, topped with whipped cream, chopped almonds, fruit, or granola.
Leftover bulgur can be stored in the fridge, in an airtight container, for 2 days.
- Less cook time will result in a chewier, tougher grain.
Try topping your breakfast bulgur with my favourite granola!