It’s official; I am obsessed with blended grains now. I love the pudding-like consistency.
Today I finally was able to try blended wheatberries as a stand-in for oatmeal, and OH MY GOODNESS, were they ever good! The creamy goodness was just so overwhelming that I had to pinch myself to make sure I was really experiencing such deliciousness (No, don’t worry; I didn’t really pinch myself). I know I’m acting a little crazy; after all, it’s just a food. But hey, you can’t judge me unless you try it– and you ALL should try it!
Wheatberry Heaven
Method:
1. Cook 1/4c dried wheatberries at least until they pop (in other words, until they break apart so you can see the white/inside part).
2. Drain the wheatberries, but either leave a little extra liquid OR add some non-dairy milk or some juice. At this point, you can also choose to add some other “oatmeal” mix-ins (or you can add them later if you don’t want them pulverized). I left some of the cooking liquid, and I added a little salt and some melted banana to mine, which yielded a gooey caramelized result.
3. Get out your hand-blender, or put the wheatberries in a food processor and mix until smooth. The longer you whip it, the creamier it gets.
4. Add any other oatmeal mix-ins you want. Eat hot or cold. Enjoy every creamy bite.
Heaven in a bowl.
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All right, I will stop bombarding you with all my “blended grains” posts. I think I’ve beaten the topic to death (no pun intended).
What should I post tomorrow? Perhaps some fondant-decorated cake pictures are in order?
Quite a while ago I started blending porridges too and I love it. How long do you need to cook the wheatberries before they pop (approximately, I’m just not good in waiting for my breakfast, so I need to know if I should prepare something in advance…)