BASE INGREDIENTS
1 cup of sourdough discard
1 cup of all-purpose flour
1/4 cup olive oil
1 tsp kosher salt

Pick out your flavor(s) - this recipe makes two sheets of crackers. You have the option of dividing your dough in half and making two different flavors. The amounts for flavors is for half of the dough, you will need to double if making one whole batch. 1 to 1 1/2 tablespoons of your flavor powder. Depending on how strong or mild you want the crackers. (I usually use 1 1/2 tablespoons since I like my crackers full of flavor)

INSTRUCTIONS:

1. Start by preheating your oven to 350°F (175°C) and lining a baking sheet with a piece of parchment paper.
2. In a large mixing bowl, combine the sourdough discard, all-purpose flour, salt, and the flavor of your choice.
3. Use a food processor or your hands to mix the ingredients together until a dough forms.
4. Turn the dough out onto a lightly floured work surface and roll out the dough until it's approximately 1/8 inch thick. I use oven safe silicone mats to roll out my dough on. Then I just slide the whole thing onto the cookie sheet, and using a pizza cutter or a butter knife, cut the dough into your desired cracker shapes.
   
5. Bake the crackers in the preheated oven for about 15 - 20 minutes, or until the edges begin to turn golden brown. If your crackers are thick then add more time (but keep an eye on the edges)
   
6. Allow the crackers to cool on the baking sheet. Once completely cooled, place in air tight container or serve with your favorite cheeses or spreads. Enjoy!

INGREDIENTS
1 cup wheat berries (dry)
2 cups cherry tomatoes (cut in half)
2 cups diced cucumber
1 cup fresh chives
1 cup feta
1/4 Greek Dressing (I used Kraft)

DIRECTIONS

1. Cook the wheat berries according to their package instructions.
2. While the wheat berries are cooking, dice veggies, and place in fridge.
3. When wheat berries have finished cooking, lay out on cookie sheet to cool.
4. Combine ingredients in medium bowl, add dressing, mix, and place in fridge to completely cool before serving.

I don’t know how I first learned about making my own cream of wheat from ground wheat kernels. Y’all! I made some this morning. And Oh. My. Goodness!

What I did:
Took 1/3 cup of ground wheat (that I did in my small blender), toasted over medium heat (stirring often). You don’t want them to burn, just toast a little bit. Only did it for a couple of minutes. Set aside and got my 1 cup of water and a pinch of salt boiling and then slowly whisked in the toasted ground wheat. Whisked on medium low for about 4-5 minutes. Towards the end I added my sweetener and stirred it in. Poured into a bowl, added a tab of butter, and a little milk moat for the edge.