Homemade Breakfast Cereal |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
|
Based on traditional food preparation techniques. From Eat Fat, Lose Fat by Mary Enig and Sally Fallon Ingredients:
6 cups whole-wheat flour or 6 cups spelt flour, freshly ground |
3 cups whole milk, preferably raw |
1 cup water |
1/4 cup homemade whey |
2 teaspoons baking soda |
1/4 cup coconut oil or 1/4 cup butter, melted |
1/2 cup maple syrup |
1 teaspoon sea salt |
1 teaspoon pure vanilla extract |
1 teaspoon ground cinnamon |
1 teaspoon pure maple flavoring |
Directions:
1. In a large bowl, mix flour with milk, water, and whey.
2. cover and leave at room temperature overnight.
3. In the morning, preheat the oven to 350 degrees and add remaining ingredients and more water if needed to make pourable batter.
4. Prepare two 9-by-13-inch baking pans with coconut oil and pour half the batter into each.
5. bake for 30-45 minutes or until toothpick inserted in center comes out clean.
6. Remove from the oven and lower temp to 200 degrees.
7. Allow cereal to cool and crumble onto baking sheets.
8. Bake until completely dry and hard, about 1 hour.
9. To get a uniform size, process briefly in batches in food processor.
10. Store in air tight containers at room temperature.
11. Serve with raw half and half or cream diluted with some water.
12. Allow cereal to soften slightly before eating.
|
|