New Recipe: Cherry & Coconut Cream of Wheat Cereal
We recently received a package of items from Essential Eating, who make delicious sprouted foods. It may look like hippy fare, the taste will win you over. So what is it? Sprouted whole grains that are rinsed, gently dried and then milled (ground), turned into flours, cereals, pasta and more. The digestibility of the grains is easy on the stomach. Their products are certified organic as well.
The pasta is interesting product, it cooks 4 to 6 minutes, even thick linguine. The packaging doesn’t lie either. There isn’t all the starch one expects from regular pasta. In a quick dinner of linguine tossed with a creamy sauce and wild salmon, I was amazed that the pasta pot was clean when I poured out the cooking water. Cooking pasta in the backcountry can be a hoot in a small pot, always watching it to ensure no boiling over (which comes from the starch) and then you run the risk of gluey pasta (too little cooking water/starch). This doesn’t have that issue. The taste is also a reason to try it. Traditional whole wheat pasta can be…er….rather cardboard-y tasting and heavy in texture. It often overwhelms sauces with its ‘natural’ flavor. The sprouted wheat pasta doesn’t have this issue, the taste is mild, sauces shine through. Neither does it sit in your stomach heavily after. And did I mention a 4 minutes cook time? If you like one pot meals, you need to check it out. I will be publishing a new pasta recipe using the elbow macaroni in the near future, keep an eye out for it.
Growing up I hated hot cereal. It seemed to me that only old people ate that stuff. Like my parents. Oh the irony…..now we eat oatmeal or similar nearly every morning for breakfast. I took my method of how I cook oatmeal and used it to make a hearty bowl of cream of wheat. It was delicious! If you like oatmeal, you will love the sprouted cream of wheat!
On the unsweetened coconut milk called for. Yes, powdered coconut milk does exist. I have used it often in the past. You can find it at most Asian grocery stores or online. Be wary though, many brands contain dairy lactose in them, if you are avoiding dairy. And more so, I prefer the taste of So Delicious’s products. If you plan a trip right, you can easily use a shelf stable quart up in less than 12 hours. Coconut milk in a savory dinner, then in breakfast. Is it light? Well, no, I am not going to lie. I do feel it is worthy weight though. Think of it as luxury food. You can of course always swap in 2 cups water and 2/3 cup dry milk instead if you drink dairy. Or 2 cups water and ¼ cup coconut cream powder.
You will feel like tearing out of camp after breakfast 🙂
Cherry & Coconut Cream of Wheat Cereal
In a sandwich bag:
- 2/3 cup dry sprouted wheat cereal
- ¼ cup Organic Shredded, Unsweetened Coconut
- ¼ cup Dried Cherries
- 2 Tbsp brown sugar or preferred sweetener (maple sugar or coconut sugar are good)
- 1 tsp ground cinnamon
Add the milk and dry ingredients to a pot, bring to a boil, turn the flame to low and cook gently bubbling for 5 minutes, stirring often. Add in the almond butter and stir till melted.
Serve topped with more cherries, coconut and sugar if desired.
FTC Disclaimer: We received products for potential review.