Puffed Wheat
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Puffed wheat is light, airy toasted wheat kernels — a neutral, mildly nutty base used across Cuban breakfasts, meriendas, and homemade desserts.
Common Uses: blended into batidos with milk and sugar, eaten as a breakfast cereal with cold milk, folded into no-bake desserts and turrón-style sweets, or used as a crunch layer in baking.
Pantry Role: baking staple, pantry staple.
Common In: Cuban and pan-Latin households — the afternoon merienda, the kids' breakfast bowl, the quick dessert pulled together from what's already in the cupboard.
Pairs With: whole milk, condensed milk, sugar, cinnamon, fresh fruit for batidos, and chocolate or honey for homemade crisps.
Hard to find on standard supermarket shelves outside South Florida. Ships nationwide.