Rinse the wheat berries in a sieve under hot running water for about 3 minutes, or until the water runs clear.

Combine water and the salt in a heavy saucepan and bring it to a boil. Add the wheat berries and bring it back to a boil. Reduce heat, skim any foam and simmer, uncovered, for 40 to 45 minutes or until the water is absorbed and the grains are tender. Rinse the berries in a sieve under cold running water for about 1 minute, or until most of the starch is rinsed off. Set aside.

Meanwhile, toast the flour and almonds in a nonstick skillet over medium-high heat, stirring constantly with a wooden spoon and shaking the pan occasionally, for about 5 minutes, or until the flour is golden and the almonds are lightly toasted.

Transfer the mixture to a large bowl, and add the cinnamon, sugar and golden raisins, and mix until well blended. Mix in the wheat berries. Taste and adjust the cinnamon and sugar. Transfer to a serving bowl.

Serve at room temperature. Cover and refrigerate leftovers. Bring it back to room temperature before serving.

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