Description
Mmmm. Everything you want in a breakfast cereal: crunchy, hearty, lightly sweet, and healthy! The cook time is long but for the most part, you don’t have to do much to it.
Ingredients
- 4-½ cups Sprouted Whole Wheat Pastry Flour
- ½ cups Scant, Light Brown Sugar
- 1-½ teaspoon Baking Soda
- 1 teaspoon Salt
- ½ cups Molasses
- 2 cups Buttermilk
- ½ cups Butter, Melted
Preparation
Mix the dry ingredients together. Stir in the wet ingredients. Spread in a greased 9 x 13 inch baking dish. Bake at 350ºF 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 onto two large baking sheets with sides. Bake at 275ºF, 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.
