When I think of wheatberries, “creamy” never automatically comes to mind. Wheatberries are instead one of chewiest grains I have yet to come across. The nutty kernels are obtained through the wheat grain, which is stripped of just its outer hull. The method produces whole wheat grain kernels known as wheatberries.
Lucky for us, the minimal processing leaves the wheat grain with nearly all of its nutrients in tact. Score!…Think tons of fiber, protein, iron, and antioxidants galore. Can’t go wrong with that, right?
The minimal processing also leaves the wheat with an extra chewy texture, its signature attribute that makes the berries perfect for adding to dishes like soups and salads.
However, I decided one morning I wanted to turn this nutty grain into a warm and luscious breakfast. And the thought of chewing through a whole bowl of wheat berries upon just waking up made me want to jump right back under the covers. To avoid an early morning mouth workout, instead I decided to throw those wheatberries into the food processor and whip them up into a modern-day Goldilocks delight. Who knew wheatberries could taste so good, creamy or chewy?
Creamy Whipped Wheatberries
-1 1/4 cup cooked wheatberries
-8 oz. strongly brewed green tea
-Scant 1/2 tsp. cinnamon
-2/3’s of a banana
-3 Tbsp. chopped walnuts
-Maple syrup, drizzle
-Soy milk or almond milk
Place wheatberries, tea, bananas, cinnamon, and pinch of salt into a food processor. Process until smooth. Continue whipping for a few minutes to create a light consistency. If not hot, place in pan or nuke in microwave until warm. Top with walnuts, maple syrup, and a splash of soy milk.