Ingredients:
- 1 cup wheatberry, soaked overnight with some hotwater
- 2 cups apple cider
- 1 pound of brussels sprout, halved
- 1/3 cup cranberries
- 1/4 tsp cinnamon powder
- pinch of nutmeg powder
- 2 tbsp coconut oil
- 1/2 tsp salt
Garnish: Sliced raw almonds
Directions:
- Add soaked wheatberries in a saucepan with 2 cups of apple cider. Cook on medium heat until wheatberries are tender (about 20 minutes). Drain and keep aside.
- Preheat oven to 350F.
- Add the rest of ingredients on a baking sheet, toss to coat and roast for 15 to 20 minutes until sprouts are nice and tender/lightly browned.
- Remove from oven and toss it with wheatberries. Serve it room temperature, topped with sliced raw almonds.
Have a very Happy Friday, weekend and everything in between!
What are you more excited about the upcoming Halloween/Diwali celebrations? Please share. I don’t want to be just the only one with all of this excitement!!