Cracked Wheat
Grown by Jeremy Dickint, Oak Farm, Wellingore, Lincs
Vegan
Wholegrain wheat grown in the North of England and the Scottish borders, harvested and cracked open to produce a grain that cooks quickly and easily.
Cracked wheat can be used as an alternative to rice or cous cous, or used to thicken soups, stews and casseroles.
Or mill cracked wheat at home (we recommend using a table-top Mockmill) for flavoursome and nutritious flour.
Cooking Instructions
Place the cracked wheat in a pan and cover with twice the volume of cold water, bring to the boil and cook for up to 25 minutes or until tender. Pre-soaking in cold water for a couple of hours will speed up cooking. Fluff with a fork before serving.
Alternatively add to soups or stews.
Suitable for vegans and vegetarians
Nutrional Information
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Typical values |
Per 100g |
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Energy |
1,305kJ (309kcal) |
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Fat |
1.2g |
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of which saturates |
0.3g |
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Carbohydrate |
57g |
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of which sugars |
1.6g |
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Fibre |
17gNu |
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Protein |
9.5g |
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Salt |
<0.01g |
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