here is the recipe: https://food52.com/recipes...
Jane is an Account Executive at Food52
Books Editor and Stylist at Food52.
So happy you're making this! I lOVE it. You could sub in flour (whole wheat might add some of the nuttiness of wheat germ, but white would work, too). Maybe even finely ground breadcrumbs. Someone in the comments used a mix of oat bran and ground flax seed https://food52.com/recipes...
Hope this helps!
thanks Ali! enjoy the day!!
Nancy is a trusted home cook.
you want something grainy and with texture.
If you have whole wheat flour on hand, you could sift it and get some wheat bran.
Or if you have wheat bran, use that.
Or crumble some whole grain crackers & mix in.
Pis aller, cornmeal grits.
Samantha is Food52's Partnerships Editor.
I love this pie, and just made it this week!
Yes something with a little texture. Breadcrumbs or ground grain crackers would be a delicious substitution! Another little pointer: If you are using whole leaf spinach, rather than baby spinach, make sure you wash it thoroughly. While you want the grain to have a little grit, you don't want the spinach to.
Please enter a valid email address.
Well played. You deserve a cookie.
Psst: Lentils keep just as long as dried beans but cook much faster
Lentils + Sausage + Cheese
How the Pros Cut Citrus
5 Recipe-Writing Quirks That Bug a Professional
Want Great Hummus?
Super Sesame-y Sesame Noodles
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)