Milling it Over

Anyone else grow up on CoCo Wheats? I’m told they’re similar to Malt-O-Meal’s chocolate cream of wheat. It was something my grandmother would make for us as a bedtime snack, and so it holds a special place in my memory, *but* it is filled with synthetic vitamins, missing the healthy natural fiber and protein, and will spike your blood sugar (especially when prepared how all children want it- full of heaping spoonfuls of sugar!)

I’ve made a version that is sweeter than the box, which hopefully discourages kids from digging into the sugar bowl for extra. I like mine made with spelt, but soft white will work great as well. This is a super easy swap to make! Store leftover dry mix in the fridge for 2 weeks or in the freezer for 2 months. This recipe fit just barely into a pint sized mason jar.

Ingredients

• 2 T cocoa
• 4 T sugar (can use less if you don’t like it sweet!)
• 60 g khorasan or spelt ground very fine
• 140 g spelt or soft white ground moderately coarse

Instructions

1. Add all ingredients in a mason jar (or bowl) and shake (or stir)
2. To cook, I like 1 c milk for every 1/4 c of the dry mix. Add cold to the pan and whisk until thickened.
3. Serve – I like to make mine very thick and serve with some milk over the top, but many top with butter, sugar, marshmallows, etc.