Wheatlets
Creamy Hot Cereal
Served traditionally with brown sugar and cream. For additional flavour, include diced apples or raisins during the cooking process. Try garnishing with fresh fruit and cinnamon, honey or maple syrup!
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Rich in Nutrients and Fiber: Wheatlets, made from whole wheat grains, are packed with essential nutrients, including iron, magnesium, and several B vitamins, vital for energy production and overall health. Additionally, their high dietary fiber content supports digestive health, helping to maintain a healthy gut microbiome and promoting regularity.
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Versatile Whole Grain Option: Wheatlets offer a versatile and nutritious addition to any meal. They can be prepared as a warm breakfast cereal, offering a comforting and hearty start to the day, or used as a thickening agent in soups and stews. Their mild, nutty flavor complements both sweet and savory dishes, making them a staple ingredient for creative and health-conscious cooks.
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Heart-Healthy Choice: Incorporating wheatlets into your diet can contribute to heart health. The soluble fiber found in whole grains like wheatlets can help lower cholesterol levels and reduce the risk of heart disease.
Stovetop Directions:
1. Bring water (or milk) and salt to boil.
2. Gradually add Wheatlets while stirring constantly with wire whisk until well blended.
3. Return to boil and slowly reduce heat to low and simmer uncovered for 1-1/2 minutes or until thickened, stirring frequently.
Microwave Directions
1. Mix 3 tbsp Wheatlets, 3/4 cup of water or milk and a dash of salt in 1-qt microwavable bowl or measuring cups.
2. Microwave on high for 1 minute. Stir with wire whisk. Cook an additional 1 -2 mins or until thickened, stirring every 30 seconds. Stir again. Cool Slightly.
Storage:
Store in a cool, dark, and dry location.
Disclaimer: this information is for educational purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as wheat, tree nuts, barley, and other potential allergens.
