#GRAPE NUTS CEREAL FULL#

Ingredients:В WHOLE GRAIN WHEAT FLOUR, MALTED BARLEY FLOUR, SALT, DRIED YEAST. It's a WIC eligible food that's a healthy choice for your children as well.

It's the ideal food for a modern-day, active lifestyle and also an excellent source of fiber, zinc, vitamin B6 and vitamin B1. You can add your favorite cereal toppings like fruit and nuts to enhance the flavor. Post Grape Nuts cereal is ideal for breakfast, snack time or any other time of day when you want to beat your hunger with a healthy alternative. It's been part of breakfast for more than 100 years. This original cereal is non-GMO verified, heart healthy and high in iron and folic acid to add to an already balanced diet. It's made with whole grain and barley, which gives you 100 percent of your day's recommended whole grain serving.

#GRAPE NUTS CEREAL FULL#

I definitely will continue to use the tortilla press on your wonderful recipe.Post Grape Nuts Breakfast Cereal is full of power-packed nutrition from the original cereal for breakfast. That also did not work good and stuck to the stoneware. I also tried a little dough pressed onto a greased stoneware pan in same oven as I baked the parchment covered disks. Mine goes to only 145 degrees and it was still softish and not evenly dry in the morning. My oven's lowest temp is 175 degrees-that worked great.ДЄdditionally as this was the first time I tried this recipe I tried part of the dough in a dehydrator. Maybe rolling all or part of dough between 2 pieces of parchment with a rolling pin would work similarly but I really enjoyed using the tortilla press. If I kept the used parchment squares I cold probably use them one more time. They broke so nicely into whatever size I wanted I didn't bother grating or using the s-blade of the food processor. By morning the disks were fragrant, warmly crisp and a light golden color. A few hours later (just before I went to bed) I flipped each parchment 'sandwich' over and was able to peel what was the bottom sheet right off. I pressed a light finger right in the middle of each top parchment so the dough disk would be just a bit thinner in the center. I thought I could peel the top layer of parchment right off, but saw the paper was lifting some of the batter. This made the dough into a nice thin 5.5 inch disk. I pressed once gently so scoop of dough was about 1/4 inch thick, turned papers around and gave another very gentle press. I used a tortilla press, an ice cream scoop (3-Tablespoon size) and a folded piece of parchment paper (or 2 approx. I found a very easy way to get the mixed dough evenly thin. I had just under a cup of thick Thai Kitchen organic canned coconut milk and that amount worked just right- so next time with a full cup of coconut milk I might be able to cut one of the tablespoons of sweetener and sub a little stevia. Thank you for this recipe and all the feedback. Cereal will keep in an airtight container for about 1 month at room temperature. (Alternatively, place all cereal pieces in a ziploc bag and crush the cereal by pounding the closed bag with the back of a skillet). Break cereal apart and feed through the tube of a food processor with the large-holed grater attached.Dehydrate in the oven overnight, about 10 hours. Using an offset spatula, spread the dough evenly over the pan. Place a piece of parchment paper on a large baking sheet and pour dough onto parchment. Stir until mixture forms a thick, wet dough. Whisk coconut milk, honey and vanilla in a small bowl and pour over dry mixture. Whisk almond flour, coconut flour, baking soda and salt in a large mixing bowl.

Preheat oven to 170вњЇ or as low as your oven will go (you can also make this cereal in a dehydrator).2 cups almond flour (I used Honeyville ).ItвЂ™s also great as a crunchy topping over yogurt. We like it as a crunchy, sweet alternative to our usual eggs and smoothies. It only takes a few ingredients and some hours in the oven to dehydrate while we all sleep. Making cereal at home is easy and you can have control over exactly what goes into your morning bowl. According to Paul Stitt, a biochemist and author of the book Fighting the Food Giants, the extrusion process destroys many nutrients, denatures fatty acids, and can even destroy the synthetic vitamins which are added to the cereal. The extruder applies high heat and pressure to form the rings, flakes or shreds. The mixture then goes through a machine called an extruder. And the little flakes or rings? Those are grains mixed with liquid until they form slurry. Many cereals are expanded and then spayed with sugar and oil so they will keep their form and crunch while sitting in milk. Even if the cereal only has a few ingredients, the high temperatures and pressures required to form long strands or puffy balls destroy many of the nutrients. Unfortunately, I donвЂ™t know of a single minimally-processed cereal available at the grocery store that I feel comfortable feeding my kids. Sometimes my kids want cereal for breakfast.

Grape nuts cereal