This is a simple whole wheat cereal with excellent fiber content and no added sugars or oils. The original product appears to be already seed oil-free, containing only whole wheat and minimal salt. The DIY version provides superior ingredient quality with certified organic wheat and better control over processing methods.
Based on: Shredded Bite Size Wheats
· Makes approximately 40 servings
· Serving: 1 portion (61g)
Why This Recipe is Seed Oil Free
Commercial Shredded Bite Size Wheats from Trader Joe's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Shredded Bite Size Wheats may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole wheat berries
2.2 kg (about 4.85 lbs) · Bob's Red Mill Organic Hard White Wheat Berries
The base ingredient that provides all the nutrition - high fiber, protein, and complex carbohydrates when cooked and shredded
Sea salt
8g (about 1.5 teaspoons) · Redmond Real Salt
Minimal amount for flavor enhancement and to match the 5mg sodium content per serving
Instructions
Step 1. Rinse 550g (about 1.2 lbs) of organic wheat berries in cold water until water runs clear. This removes any dust or debris. Place in a large pot with 1.4 liters (6 cups) of water and 2g (1/2 teaspoon) of sea salt.
Step 2. Bring to a boil, then reduce heat to low and simmer covered for 60-90 minutes until wheat berries are tender but still have slight bite. They should be soft enough to shred but not mushy. Stir occasionally and add hot water if needed to prevent sticking.
Step 3. While wheat berries are still hot (this is crucial for proper shredding), drain thoroughly and immediately pass through a food mill or potato ricer set to coarse setting. If you don't have these tools, use a fork to mash and shred into fine strands. Work quickly as cooling makes shredding difficult.
Step 4. Preheat oven to 350°F (175°C). Line large baking sheets with parchment paper. Using your hands or a small ice cream scoop, form the shredded wheat into small rectangular biscuits about 1.5 inches long and 1 inch wide, weighing approximately 15g each. Press gently to compact but don't pack too tightly.
Step 5. Bake for 15-20 minutes until golden brown and crispy on the outside but still slightly soft inside. They should sound hollow when tapped. Cool completely on wire racks - this final drying makes them shelf-stable.
Step 6. Repeat this process 4 times to use all 2.2kg of wheat berries. Store finished biscuits in airtight containers. Serve 4 biscuits (about 61g total) as one portion with milk or enjoy dry as a crunchy snack.
Storage
Store in airtight containers at room temperature for up to 3 months. Keep away from moisture to maintain crispness. Can be frozen for up to 6 months.
Cost Comparison
Cost per serving (homemade)$0.95
Cost per serving (store-bought)$0.18
Savings-428%
The DIY version costs significantly more per serving due to premium organic ingredients and labor-intensive process. However, you gain complete control over quality, freshness, and processing methods. The commercial version benefits from industrial economies of scale that home production cannot match.