Cream of Wheat with Raspberries

Contributed By: John in Bibs

This recipe makes ~3 cups

Directions:

1. In a large pot, combine the milk and salt over medium heat. Once the milk is warm, stir in the brown sugar until it dissolves.  Then increase the heat and bring the milk mixture to a boil.
2. Gradually add the Cream of Wheat while stirring constantly to prevent any clumps from forming.
3. Continue stirring as the mixture returns to a boil, then cook for an additional 2 ½ minutes.
4. While the mixture cooks, line your tray with parchment paper or a silicone mat.
5. Pour the cooked Cream of Wheat onto the tray, spreading it out evenly.
6. Insert dividers set to create 10 portions, pressing them into the mixture.
7. Arrange as many raspberries as you prefer on top in each portion.
8. Cover the tray with a lid and freeze until the mixture is completely solid.
9. Freeze dry (my cycle time was 40 hours).
10. To store, crush 3 portions in a ziploc bag with a rolling pin.  Store in jars for short-term use or in mylar bags for long-term storage This is one portion.  If you store this in bulk, measure out how much volume one serving is prior to bagging it all.

Rehydration:

For each serving, add ¾ to 1 cup of hot water. Use ¾ cup for a thicker consistency or 1 cup for a soupier texture.  Stir thoroughly and let the mixture sit for 2 minutes with the bag closed.  Stir again, then allow it to rest for an additional 2 minutes.  Serve and enjoy!

Notes:

It is important to ensure this gets fully dry due to the raspberries having seeds.  Use plenty extra dry time.

Cream of Wheat powder can also be used in many other foods.  Incorporate it into recipes for muffins, pancakes, or breads to add a subtle texture and nutritional boost.  There are many recipes out there, find one you enjoy!

Nutritional Value Per 1 serving

Calories: 400   Protein: 14 g   Fat: 11 g   Carbohydrates: 66 g   Sugar: 36 g   Fiber: 2 g

Cycle times & rehydration for reference only. Your results may vary.