Place the wheat in a small saucepan and cover with water. Bring to the boil, then reduce the heat to low and simmer for 20 minutes or until softened. Strain, then spread over a baking tray lined with baking paper. Dry in a dehydrator at 60°C (140°F) for 2 hours. Alternatively, place in the oven on the lowest temperature and leave until completely dry.
Heat the remaining oil in a small non-stick frying pan over medium heat. Add the pine nuts and cook, tossing regularly, until golden. Drain on paper towel and allow to cool.
Bring the vinegar and maple syrup to the boil. Pour over the raisins and allow to cool.
When ready to serve, strain the raisins, discarding the liquid, and quarter each widthways. Combine with the puffed wheat and pine nuts.
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