1 cup wheat berries (cooked according to package directions)
1 package butternut squash cubes (cooked in bag in microwave for 5 minutes)
2 cups fresh spinach
1 cup shredded carrots
3 green onions, sliced
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
1/2 cup feta cheese, crumbled
Preparation
Preheat oven to 400°F. Combine wheat bran, flour, flaxseed, wheat germ, baking soda and baking powder. Stir in nuts and figs.
In a separate bowl, blend applesauce, milk, molasses, oil and egg. Add to dry ingredients and stir just until moistened.
Spoon into greased muffin tin (or paper muffin cups) and bake for 15-20 minutes.
Wheatberry Butternut Squash Salad: Dressed with 1 tablespoon Orange Muscat Champagne Vinegar, 1 tablespoon Grey Poupon, 1 tablespoon olive oil. Sea Salt and Cracked Black Pepper to taste. Combine all ingredients together and either eat it at room temp or refrigerate it for a cold salad.
