Chilled Wheatberry Pudding (dairy-free)

Yield: 4 servings

This pale wheat (or spelt or triticale) pudding relies mostly on grains’ natural starches and sugars for a creamy, sweet and just as importantly, cold, treat. Dress up with roasted berries and shaved bittersweet chocolate for dessert, or fresh fruit and nuts or seeds for breakfast.

Oat milk – 10 cups
Either purchase your favorite oat milk and dilute with half water or plan ahead and make your own: toast 1 c Small Valley Mill rolled oats or Deer Creek pale oats (whole or cracked) until fragrant and steep with 10 cups of water overnight. Strain and reserve.

Bring 2 cups pale whole wheat/spelt/triticale with the oat milk to a boil, then reduce to a simmer and cook until creamy, about 1 hour. Add additional water as needed to cook to your desired consistency. Once you reach that point, adjust with liquid so that the pudding is slightly looser than you will want the chilled version to be. The starches will firm up as it cools.

Cool the pudding and season to taste with salt (start with a couple of pinches) and your favorite sweetener (honey, maple, date syrup). Portion and dress up for dessert, or chill and serve with toasted seeds or nuts and fresh fruit for breakfast the next morning.