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Recipes

Date + Nut Wheat Berry Cereal

Date + Nut Wheat Berry Cereal

Recipes

Date + Nut Wheat Berry Cereal

September 01, 2016


Date + Nut Wheat Berry Cereal

Our friend Dallah's recipes are special - inspired by memories and flavours of his childhood. We  love this creative way to enjoy our high protein Wheat Berries. 

Date + Nut Wheat Berry Cereal by Dallah
1 cup dry Flourist Wheat Berries
1/4 tsp salt
4 cups water
1/4 cup halved or slivered almonds
1/4 cup walnuts, chopped
1/4 cup dates, sliced lengthwise
2 tbsp sugar
1/2 tsp ground cinnamon
1 1/2 tsp rose water

Fill a small pot with 4 cups of water, and add salt and Wheat Berries. Place the pot on the stove and bring to a boil on medium high. Once boiling, reduce heat to a gentle simmer for around 60-70 minutes until all the water is evaporated.

While the Wheat Berries cook, heat the oven to 350 degrees. Place nuts on a baking sheet and toast in the oven for 8-10 minutes, until fragrant. Once cooked, remove the wheat berries from the heat and mix in sugar, cinnamon and rose water. Mix in the toasted nuts and dates.

Add to a bowl, add milk or any variation of milk you like (ex. almond milk). Serve with coffee and fresh fruit. Perfect for a morning meal before a hike.

This recipe can be used to serve up to 4 small services or 2 large servings - it is a heavy cereal. I make some extra nuts and dates to have on the side if you want to add more to your own bowl. You can store the remaining cereal in the fridge and warm it up in the microwave later (after heating in the microwave the dates become soft and melt in your mouth, kind of a treat for left overs). 

A note from Dallah: "Inspiration for this dish comes from 2 things, first when I lived in Lebanon, they used to have large cauldrons of wheat boiling in the streets, which I believe was preparation to make bulghur wheat. Just before they removed it from the water, you could get a bowl from them with some sugar on top. Second, as kids we eat sugary, fun cereals, so to draw from the idea of a treat for breakfast, this cereal borrows flavours from traditional baklava."

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