1. Heat the canola oil in a saucepan over low heat. Add the whole grain wheat flour and almonds. Stir constantly until the flour turns light golden brown.

2. While frying the whole grain wheat flour and almonds, combine almond milk and maple syrup in a cooking pot and heat over medium heat.

3. Constantly stir the milk and maple mixture until it boils then, reduce heat to low and let it simmer.

4. When the whole grain wheat flour and almonds turn light golden brown, add the cardamom and raisin. Mix well.

5. Stir in the maple and milk mixture on the flour mixture. Mix quickly until the whole mixture starts to thicken.

6. Remove from the heat and spoon into dessert bowls. Serve.