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!
Grape Nuts
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
I love grape nuts. My family doesn’t. Maybe I ought to give it another try….
I like the idea of molasses in the nuts.
JJ, I’m not so sure how well these compare to the taste of bought grape nuts. I haven’t had them since I was a little kid (and I hated them then). Is it the bought ones your family doesn’t like or have you tried making them before?
These are so delicious! What a great alternative to boxed cereal! And simple too.
Mom
I want to try this! I have never had Grape Nuts (the store bought kind) because of a story that my mom told me. My grandfather raises homing pigeons. In addition to whatever he usually feeds them, he also will bring out some regular food occasionally. As the story goes, he brought some Grape Nuts out for them, and not one pigeon ate it. As my mom says, “They eat DIRT!” Since then, she would never buy it.
I miss having cereal in the mornings, though, and this home made version sounds like something I want!
That is a great story!
My husband LOVES grape nuts, but we haven’t bought them in forever because (1) they are expensive and (2) I’m trying to buy less things that I can make myself, and granola works for us when it comes to cereal. I’m going to make a half a batch of this tonight and see if my husband likes them…. if so, they will definitely be joining granola on our cereal shelf!
I hope your husband likes these! Like I told Jennifer, I have no idea how the taste of homemade ones compare to bought but it’s worth a shot, right?
After coming back from vacation I decided to go healthy…this looks interesting and a must try.
Welcome back! I hope you like the grape nuts! I could go for a bowl of them right now. But instead, I’m munching on a chocolate bar. I should be ashamed of myself!
Curious about the ‘sprouted’ whole wheat flour; where do you buy it and is there a particular brand name to look for? Do you have to store it in the freezer? Or could you make this recipe with regular whole wheat flour?
Hi! I make my own sprouted flour. I buy soft winter wheat from my neighbor (you can get it at bulk food stores or order it online). Then I soak the wheat in water for 12 hours, drain it, and let it sit until I just start to see little white sprouts starting to grow. Then I dry it (in my food dehydrator). From there, I grind it in to flour. Once ground up, it should be stored in the fridge or freezer if not being used immediately. I usually only grind as much as I need for a particular recipe so I don’t have to store it. The sprouted wheat keeps for a long time in a cool, dry place.
I don’t know that you can buy sprouted flour. At least, I’ve never seen it. You can certainly use regular ww flour. I prefer sprouted only for health reasons, not for the flavor or outcome of recipes.
[...] zoedawn on January 31, 2011 in Breakfast See this recipe post on zoedawn’s site! January 31, [...]
very cool idea. i can’t wait to try it! FYI – the folks that make the real Grape Nuts swear by the freshly baked “loaf” before it is dried out. Say there’s nothing like it right out of the oven!
I love to eat the loaf too! It’s basically gingerbread
[...] to be vegan from original recipe found at The Tasty Kitchen blog and Whole Eats and Whole Treats Share this:Share Posted in Breakfast, RecipesTags: cereal, grape-nuts, molasses, whole wheat [...]