I’d like to see a show of hands (a comment in the comment section will do). How many of you have given up a favorite cereal for the sake of trying to live an unprocessed life?
Deliciously crunchy, addicting, and highly processed cereal. One bowl (for me, anyway) never felt like enough.
Well folks, if you’ve ever been a Grape Nuts lover, this cereal is so spot-on, I will be surprised if it doesn’t bring you back. After my first bite, I went back in time to standing in my college dorm room finishing up a little breakfast before starting my day of classes.
Who would’ve thought?! I challenge you not to smile and chuckle with delight as you crunch your way through a bowl of this all-natural, nourishing, and unprocessed cereal. Enjoy!
Sourdough Nutty Cereal
Adapted from More-With-Less Cookbook, by Doris Janzen Longacre.
- 2 cups liquid (such as milk, homemade nut or seed milk, coconut milk, fermented dairy, or water)
- 1/2 cup sourdough starter
- 3 cups whole grain flour of choice
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
In a medium-sized bowl, whisk together the liquid and sourdough starter. Add flour and stir well. Cover the bowl with a tea towel and a plate and set aside for at least 8 hours.
Preheat oven to 350 degrees Fahrenheit. Place two racks toward the center of the oven, and grease two cookie sheets. Sprinkle the baking soda and sea salt on top of the dough. Use a wooden spoon or a mixer to incorporate. Divide the dough onto two cookie sheets. Spread evenly to about 1/2 inch thick. Bake 20 to 30 minutes. Halfway through the baking time, rotate the cookie sheets. Remove from the oven and allow to cool slightly or completely, depending on your preferred method for grating (see below for grating options).
Once the cereal is grated, spread the crumbles evenly on 3 cookie sheets. Bake at 250 degrees Fahrenheit for 45 minutes to 1 hour (depending on how crowded your cookie sheets and the size of your crumbles), stirring the crumbles and rotating the cookie sheets every 10 to 15 minutes. Baking time is complete once the crumbles are browned and perfectly crunchy. Cool and store at room temperature in a sealed container.
Sourdough nutty cereal is delicious served with warm milk, a pat of butter, sprinkle of cinnamon, and drizzle of maple syrup. And equally tasty plain with cold milk, or topped with berries or some other sort of natural sweetener (such as sucanat, honey, or coconut sugar). Try the crumbles as a topping for yogurt or ice cream. And, they make excellent bread crumbs!
Gluten-free? I encourage you to give this a try. You may want to add a tablespoon spoon or so of ground flax or chia seeds to the original batter — to help it hold together.
No sourdough starter? Make it a soaked recipe by using 3 cups flour and 2 cups liquid that is either fermented or spiked with a few tablespoons lemon juice or whey.
- While still warm, tear into pieces and grate on a cheese grater. This is my preferred method. I find that the crumbles turn out just the right size.
- While still warm, whirl in a blender or food processor about a cup at a time. (I have yet to try this method.)
- Cool completely and put through a food grinder, coarse plate. (This is definitely quicker, but the end result will be larger nuggets.)
- Feel free to experiment with your favorite food grinding/grating/chopping kitchen appliance!
Have you given up a favorite cereal? I’d love to hear if this cereal brings you back! Where did you find yourself?
Also see: Homemade Sourdough Cold Cereal (Dehydrator Method).
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