Recipe: Real Cold Breakfast Cereal – Make your own that is healthier than store bought
- 6 c. freshly ground organic flour (I used about 3 cups each of soft wheat and spelt)
- 3 T. whey added to enough water to make up 3 cups
- 3/4 c. coconut oil, melted prior to measuring
- 1 c. maple syrup
- 1 t. maple extract
- 1 t. vanilla extract
- 1/2 t. salt
- 1 T. cinnamon
- 2 t. baking soda
- In a very large bowl, mix the flour with the whey/water until it is smooth and well combined. Cover with a clean towel (I like to also top it with a lid from a large pot to prevent a skin from forming on the top), and let soak at room temperature for 24 hours. (I have read elsewhere that as long as you soak 7 hours or longer, the enzymatic change has taken place in the grain. I let mine soak for about 20 hours.)
- After soaking, preheat oven to 350 degrees. Add the rest of the ingredients and stir very well until well mixed. Batter will be very sticky will kind of form a single mass. Divide the batter into 2 9×13 glass pans (no need to grease them, and no need to be exact), and bake for 20-30 minutes until a tester comes out clean.
- Cool the cakes in their pans, then crumble them into small pieces. Spread onto dehydrator trays and dehydrate at 147 degrees (or as hot as your dehydrator goes) until fully dry and crisp – this was just overnight for me. Time will vary with heat and the size of the cake pieces. When dry, you can crumble the pieces further if you like. Store in glass jars or a zip top bag – it’s recommended to store in the fridge, but I have some space so I may pop my jars into the freezer for optimum crunch preservation. I would recommend storing without dried add-ins, and adding them directly to your cereal bowl.