Post by Granny Smith on Mar 1, 2008 13:00:06 GMT -5
Homemade Grapenuts
contributed by mrsoz
Mix:
10 cups whole wheat flour (or combination of grains of your choice)
1-2 cups sugar (or honey or maple sugar)
1 Tbsp. baking soda
1/2 Tbsp. salt
Add:
3/4 cup melted butter
5 cups buttermilk (or thinned yogurt or kefir)
1 Tbsp. vanilla (opt.)
2 tsp. maple flavoring (opt)
or spices of your choice (opt)
If you soak all your grains let this batter set overnight OR bake immediately @350 in 1 or 2 greased 9x13 pans.
Baking time varies with depth of batter in the pan. Bake until toothpick comes out clean or center feels done to a light touch. Cool. Grate cake into crumbs and dry on low heat in the oven or on top of a woodstove stirring occasionally.
Store in tight container. This keeps for several months.
I used powdered buttermilk since it's less expensive. I also add oats and brown sugar when I put it in the oven to toast.
contributed by mrsoz
Mix:
10 cups whole wheat flour (or combination of grains of your choice)
1-2 cups sugar (or honey or maple sugar)
1 Tbsp. baking soda
1/2 Tbsp. salt
Add:
3/4 cup melted butter
5 cups buttermilk (or thinned yogurt or kefir)
1 Tbsp. vanilla (opt.)
2 tsp. maple flavoring (opt)
or spices of your choice (opt)
If you soak all your grains let this batter set overnight OR bake immediately @350 in 1 or 2 greased 9x13 pans.
Baking time varies with depth of batter in the pan. Bake until toothpick comes out clean or center feels done to a light touch. Cool. Grate cake into crumbs and dry on low heat in the oven or on top of a woodstove stirring occasionally.
Store in tight container. This keeps for several months.
I used powdered buttermilk since it's less expensive. I also add oats and brown sugar when I put it in the oven to toast.