Cracked wheat

(Note: for a less mushy cereal, sift out any flour before cooking.)

1. Combine in a pot:
   • 1 c. cracked wheat
   • 2½ c. water
2. Bring to a boil.
3. Cover and cook on low for 10-20 min.
4. Can be stored in the refrigerator for two weeks.

Makes 4 cups.
(Note: For a fluffier cereal, rinse and drain after cooking.)

Cream of Beans Cooked Cereal

Mix: Combine ½ c. each: cracked wheat, cracked brown rice, cracked white beans.

1. Heat 2 c. milk or water. (Don’t overheat milk—it will boil over!)
2. Add ½ c. cereal mix and ¼ tsp. vanilla; whisk well.
3. Simmer until thick, stirring frequently.
4. Serve with honey (or sugar), raisins, cinnamon, etc.

Bran Flakes

1. When preparing gluten as a meat substitute, save the water used to rinse the gluten.
2. Allow the bran to settle to the bottom of the water used in gluten rinsing (approx. 2 hours).
3. Slowly pour off the water until there is 1 in. of water left on top of the bran and starch that are settled on the bottom of the bowl.
4. Stir the bran, starch, and remaining water and measure 4 c. into another bowl.
5. Add and mix together:
   • ¼ c. honey
   • 1¼ tsp. salt
   • 1 tsp. cinnamon
6. Spray an 11½ in. x 15 in. baking sheet with oil before each batch of cereal.
7. Pour ½ c. of batter onto the baking sheet and tip the pan back and forth to evenly spread the batter.
8. Bake at 350° until crisp.
9. Break up into smaller flakes and store in a sealed bag.

(Note: If edges start to get too dark, use a spatula to fold the sides over onto the center and continue baking until the center is also crispy. If thicker patches seem too leathery, leave them out to dry. Discard pieces that are too thick and leathery.)