I’m glad I discovered this recipe. Seeing as how we aren’t huge granola fans, this makes for a nice cold cereal alternative. And the fact that there’s no white flour involved? Awesome!
In the picture, I separated the grape nuts into two sizes. As you break them up before baking them the second time, some will stay in larger pieces and others will crumble to smithereens. I separate them only because Brad prefers the larger chunks and I like the smaller ones. Isn’t it nice when things work out so well?
Oh, update here! We are all feeling 100% better. Feels good to be back on my feet!
Adapted from a recipe I got from the Lancaster Farming paper, Loretta Martin was the contributor
4 1/2 cups (19 1/4 oz) sprouted whole wheat pastry flour
scant 1/2 cup (3 oz) brown sugar
1 1/2 t baking soda
1 t salt
1/2 cup (6 oz) molasses, full-flavor or mild depending on your love of molasses
2 cups (16 oz) buttermilk
1/2 cup (4 oz) butter, melted
Mix the dry ingredients together. Stir in the wet ingredients. Spread in a greased 9 x 13 inch baking dish. Bake at 350 for about 30 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
Cut the cake into squares and crumble with your fingers. If you prefer a finer, less chunky grape nut, grate the squares on a cheese grater. Put the crumbles on to two large baking sheets with sides. Bake at 275, stirring every 15 minutes, for a total of 60 to 90 minutes, or until grape nuts are dry. The timing will depend on the size of your little pieces. Cool on the baking sheets and then transfer to jars for storage. Will keep for several weeks. I’m sure they would freeze, too, if you want to try it.
Yield: about 3 quarts, depending on the size of your grape nuts