Sunday, January 15, 2012

nutbutter cereal

This recipe is very much like my other cereal recipe, but with a nutty flavor. Kind of like a grape nuts but sweeter with a sunflower butter kick. We liked it. It is a little more expensive than my other recipe because sunflower butter isn't cheap (we can't use peanut butter because Karis is highly allergic). But it was fun to change up our cereal a bit! Many thanks to Christian Mommy Blogger for such a great recipe! Check out her blog for some good pictures of the process. Note that this is soaked for better digestion and therefore you need to plan to start the day before.

  • 5 cups flour (I a mixture of spelt and kamut, but I think any grain would work)
  • 3 cups raw milk or yogurt (I used 2 3/4 cups water with 1/4 cup ACV)
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 3/4 cup coconut oil (in its liquid form)
  • 2 cups natural nutbutter (nothing in the ingredients but nuts!)
  • 1 cup honey (I used maple syrup because we were low on honey)
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon
First day: combine the flour and milk/yogurt in a mixer bowl. Mix together until well combined. Cover bowl with a plate. Leave on counter for 24 hours.

2nd day: THREE STEPS:
1. Preheat oven to 350. Mix all of the ingredients into the mixer with the batter and blend until well combined. Pour batter into 2 greased 9×13 pyrex pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool until you can handle it.
2. Crumble it onto baking sheets (2 half sheet pans to be exact). You can make the pieces as big as you wish, but my family likes them smaller (like grapenuts).
3. Put in a 170 degree oven for 6-8 hours. Check every hour or as needed to remove dehydrated pieces on the top and shuffle around as necessary.

Serve with raisins, bananas, milk, etc.