Ultimate Breakfast: Freekeh and Fruit


I think I’m probably out of the norm when I say that I truly enjoy receiving interesting foods to sample and review.

My most recent discovery came Friday afternoon in a non-descript white envelope shipped from Freekehlicious LLC.

Sounds like a gift from a Halloween novelty shop, right?  Au contraire. Inside, instead of scary masks and costumes, were two bags filled with Greenwheat Freekeh.

Have you every even heard of Freekeh?

I’ve just learned that Freekeh is a roasted green wheat native to the Eastern Mediterranean.  Apparently, because the grains are harvested while still young, freekeh contains more protein, vitamins, and minerals than traditionally processed grains like rice or pasta.

Have I peaked your interested yet?  The list of attributes keeps growing:

Freekeh is 100% natural, free of any chemicals of preservatives.

Freekeh is low in carbs; 4 times the fiber of brown rice.

Freekeh acts as a probiotic…helping to grow healthy bacteria.

The texture of cracked freekeh is similar to bulgar wheat; wholegrain freekeh is similar to wheat berry in size.

freekehCooked freekeh

While I’ve only sampled with a breakfast freekeh recipe, this ancient grain is supposedly very versatile and can be adapted into many recipes—sweet to savory.

I decided to try a breakfast recipe, similar to oatmeal but, using freekeh wheat instead of rolled oats.

My one challenge from the recipe: determining when the freekeh is actually cooked through since it never really softens up.  In fact, I cooked it an extra 5 minutes for fear that it was still raw.

Because freekah has a naturally nutty, crunch texture with a slight smoky flavor, the entire time it cooked, it smelled like the wheat was burning.

But, once I combined the cooked apples, cranberries, apple sauce and cinnamon with the freekah and then topped it with some honey, banana slivers and Greek yogurt, I couldn’t wait for my son to try the new creation.

After only two spoon fulls, he immediately gave it 1 ½ thumbs up.

I’m still not convinced I love the actual taste and texture of freekah or how it would taste on its own without all the extra sweet additions.  But, mentally, I was so brainwashed that I was consuming such a superior product in health and nutrition, anything would’ve tasted good.

Next time around I’m going to serve the freekeh hot, with some slivered almonds, raisins and extra cinnamon.

Now, do I dare try making freekeh meatballs?

Go on, discover freekeh, nature’s recipe for well-being for yourself:  www.freekelicoius.com.





  1. Sounds interesting…..it looks a lot like whole wheat. I think I have seen this on one of the Middle Eastern blogger Sawsan’s blog. Your recipe sounds lovely.

  2. Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about breakfast dishes. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers

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