4 Serves
20 Mins
If using whole wheat berries, pulse them in a blender until coarsely cracked. If you already have cracked wheat, skip this step.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
85 µg / 400 µgCalcium
116 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
159 mg / 420 mgPhosphorus
251 mg / 1,250 mgPotassium
732 mg / 4,700 mgSodium
285 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
11 g / 28 gSugar
5 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
In a saucepan, combine water, salt, vanilla, and raisins. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, stir in the cracked wheat, sugar, and Splenda, ensuring there are no clumps.
Cover the pot, remove from heat, and let the mixture sit for 10 minutes to allow the wheat to fully soften and absorb the liquid.
25
g95
g20
g
Yemeni
