Strawberries and Cream Wheat Berries
Ingredients
A nutritious and filling substitute for oatmeal, this tender ancient grain morning bowl features einkorn wheat berries cooked with fragrant coconut milk and topped with sautéed strawberries and coconut cream. Dairy free and delicious—a homerun during strawberry season!
Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Instructions
- Scoop two tablespoons of the thick coconut cream at the top of the can into a separate small bowl. Add 1 tablespoon of the liquid coconut milk to the bowl. Whisk to loosen and set aside.
- In a medium saucepan over medium heat, add remaining coconut milk, water, wheatberries, sugar, and salt. Bring to a boil, then reduce heat to a simmer and cook the grains until tender, 30-35 minutes. Allow to sit off the heat for 5 minutes. Drain away any excess liquid and stir in vanilla extract.
- While the wheatberries are cooking, prepare the strawberries: Add them to a medium saucepan along with 1 tablespoon water, lemon juice, and the honey. Over low heat, cook down for 8-10 minutes, or until strawberries soften and the syrup thickens slightly. Remove from the heat and set aside.
- Toast chopped pecans (optional).
- To serve: scoop the wheatberries into individual bowls. Top with warm strawberries, reserved coconut cream, and toasted pecans.