{FSC Book Club} Meeting 3 Recap- Oats & Farro

FSC book club

We read, we cook, we chat.
That is the FSC Book Club.

Oats, oats, oats. Such a popular grain with so much interesting potential too. I eat oatmeal at least a few times a week, but I confess that beyond the occasional chocolate chip oatmeal cookie, I don’t do much else with it. And farro? I only just learned about this grain last year! The injustice! We took on the oats challenge and farro challenge this time for the FSC Book Club. and had a tasty time. We also challenged the group to put crazy toppings on their oatmeal, because why not?

Here’s a recap of {Meeting 3}: Oats and Farro:

Oatmeal challenge Report:
Celia- As for the oatmeal, I put crumbled bacon and scallions on it regularly. I’ve also mixed miso in with oatmeal (which is lovely). My favorite suggested topping is the raisins + soy sauce + blue cheese. People! You MUST make that if you eat dairy. It is seriously the best ever. Once again, no photo of that… but I’ll work on it.

Christine- I made a savory oatmeal with avocado, pepitas and a smear of Earth Balance! I’m almost always a sweet oatmeal kind of gal, but this book challenged me to try something a little outside my oats comfort zone.

Author Liana Krisoff chimed in with another recipe to try!
“It might be a little late, but since many of you are making the oaty biscuits I thought I should share the recipe I posted over on the book’s Facebook page for Scottish oatcakes. I’d been trying to make something like this but didn’t hit on it until after I’d turned in the Whole Grains manuscript (of course). These are thin, crisp, not-too-sweet cookies, amazing with cheese or just plain. Made with white whole wheat or whole wheat pastry flour.”

Editor’s Note: The Oaty Biscuits are phenomenal! They are the perfect, easy recipe to whip up for breakfast, tea, a snack or to go along with dinner. I highly recommend everyone add them to their list of go-to recipes.

book club muesli

Celia made muesli! “I had to modify this a teensy bit, since I didn’t have apricots. (And I used black sesame seeds because I had them.)”

thyme farrotto book club

Celia also tried out the Thyme Farrotto dish, substituting buckwheat groats instead of farro to make a gluten-free masterpiece.

book club baked oatmeal jackie

Jackie C made baked oatmeal.

julianne book club baked oatmeal

And so did Julianne– with cranberries, apricots and crystallized ginger).

amy buttermilk oatcakes book club

Buttermilk oatcakes by Amy.

apple oat ragamuffins meg book club

Apple Oat Muffins, aka, “Apple Oat Ragamuffins” made by Meg.

tonya farro book club

Tonya whipped up a delicious Farro with Bacon, Shaved Brussels Sprouts & Roasted Chestnuts dinner.

david's goetta tonya book club

And she also made “Dave’s Goetta” from the book.

casey oaty biscuits book club

Casey tried her hand at the Oaty Biscuits.

asparagus and squash farrotto amy book club

Amy made a tasty Asparagus & Squash Farrotto.

muesli salted plates book club

Finally, another batch of Muesli, this time made by Casey of Salted Plates.

Your assignments for Meeting 4 are posted over at Goodreads! For the next two weeks, we’ll be cooking with rye and buckwheat– this could be a tricky one!

goodreads book club screenshot

If you aren’t a member, sign up for a free account at Goodreads, Follow @FSCBookClub on Twitter and “Like” From Scratch Club on Facebook too. Be sure to use the hashtag #FSCBookClub on Twitter & Instagram so we can see your updates. Questions? Check out our Book Club FAQs right here. If you still have questions, leave a comment or post it on the GoodReads forum.


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