My unique and quick vegan dessert (or breakfast) to celebrate St. Barbara’s Day.
Serve as, is or with a scoop of frozen fruit sorbet on the side. Leftovers make great snacks! Serves 4 -6
- Cream of Wheat (ready in 3 minutes)
- Water
- Pinch of salt
- 1/2 cup white sugar
- 1/2 cup dried cranberries, coarsely chopped
- 1/2 cup raisins, coarsely chopped
- 1/2 cup dried apricots, coarsely chopped
- 2 dried figs, chopped
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cardamom
- 1 tsp. dried mint or 1 Tbsp. chopped fresh mint
- *Optional* 1/2 tsp. Rose Water (some drugstores carry)
- *Optional* 2 Tbsp. of either Cointreau Orange Liqueur, or Strega Liqueur (Has 70 herbal ingredients, and the yellow colour is from saffron)
Measure 3/4 cups dried cream of wheat, 4 cups of water, and a pinch of salt. Cook the Cream of Wheat according to the box’s directions, bringing water to a boil first, and then slowly add Cream of Wheat granules and stirring continually for 3 minutes. Remove from heat. Leave uncovered, and let rest for 5 minutes.
Add the sugar, fruit, vanilla extract, ground spices and Strega liqueur Stir well to combine. Pour into a large bowl. Serve hot or cold.
Decorate the top as you wish. (Optional Ideas: 1 Tbsp. grated orange/lemon zest, OR sprinkle 1 Tbsp. chopped pecans; OR with 4 whole almonds to make a Cross)
To make a Gluten Free version: don’t use Cream of Wheat. Instead, cook 1 cup white rice with 2 cups + 1 Tbsp. of water as per usual. Remove from heat and cool uncovered. When cool, add the other above ingredients – but substitute if desired, 1/4 cup honey instead of the white sugar.