Grape Nuts
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Thread: Grape Nuts

  1. #1
    Registered User Josephhgoins's Avatar
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    Default Grape Nuts

    Grape Nuts


    Recipe Description
    Yeah, um its Grape Nuts only better
    Preparation Steps:
    I have made this once and it is pretty good. I used Sour Cream that was a little past its prime and mixed with a little water to make it the consistency of Milk. I used the food processor to crumble the cake. Becareful not to crumble too finely.
    Level of Difficulty:
    Easy
    Time Needed:
    5 hours ish
    Ingredients:
    7 cups whole wheat flour
    3 cups brown sugar
    4 cups sour milk or butter milk
    2 teaspoons baking soda
    2 teaspoons salt
    1/2 cup margarine, melted
    2 teaspoons vanilla
    Serves:
    1 gallon ziplok completely full
    Directions:
    Preheat Oven to 250 Degrees. Mix all ingredients together and spread in shallow baking pan. Bake for 1.5 to 2 hrs. When cool, crumble and toast in a 250 degree oven for 30 mintures or intil dry. Store in plastic bags when cool.

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    Registered User frugalfranny's Avatar
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    Um - think I can pass on the grape nuts......when you come up with a recipe for the multi grain cheerios - let me know!

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    Thanks for the recipe. This is an oldie, but goodie and one recipe for a cold cereal those of us who mill our own flour can make at home. I use homemade kefir in the recipe for "Grape Nuts", but I bet the sour cream would be wonderful! Thanks for the tip.

    I use this homemade cereal to use as a crumb crust for a cream pie or dessert or I sprinkle it on the top of dehydrated apples I make into a chunky sauce. Hubby says it's like having apple pie without the fat, calories and trouble! I have used it in a yeast bread recipe that calls for Grape Nuts.

    When you consider there is about 17-cents worth of grain in a box of store-bought cereal, I'm glad I've figured out how to save money by making my own cereal, and this recipe is just one in the mix.

    Another benefit from having this recipe in your collection... If at some point you are relying on home food storage, you can make your family this version of cold cereal in an emergency situation. That is, for those of you who store wheat. Think past the availability of Cheerios.... and consider how you can "make the most from the least."

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    Registered User stinkbug's Avatar
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    I love grape nuts.....but 3 cups of brown sugar?!?!?! How much does this make?
    Does anyone know the nutritional break down of this recipe?

    Thanks!
    Stinkbug


    More wagging - Less barking

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    Registered User Josephhgoins's Avatar
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    I did not measure the amount but it was a gallon ziplok bag completely full. Keep in mind these aren't flakes either they are crumbs, so it was quiet a bit in there. It is also shelf stable, the last batch I made was a few months ago and this morning it was still tasty.

    I have used this in lieu of graham gracker crumbs in crusts and was pleased with the outcome.

    Anyone know how to make cornflakes?

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    Moderator nuisance26's Avatar
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    ~I love Grape Nuts! I'm so trying this but cutting the recipe in 1/4 so I don't waste ingredients if I don't like it. TY!~

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    Quote Originally Posted by stinkbug View Post
    I love grape nuts.....but 3 cups of brown sugar?!?!?! How much does this make?
    Does anyone know the nutritional break down of this recipe?

    Thanks!
    Here's the recipe from the Kansas Wheat Commission, except it makes half the amount in the original recipe posted, and I normally make 1/2 of the recipe below. This recipe tastes better if you use white wheat flour, instead of red wheat (which tends to be more acidic-tasting and bitter than white wheat varieties).

    HOMEMADE BREAKFAST CEREAL
    (source: Cooking with Whole Wheat - Kansas Wheat Commission)

    3-1/2 c. whole wheat flour
    1 t. cinnamon
    1/4 t. nutmeg
    2 c. buttermilk or sour milk
    1 c. brown sugar
    1 t. salt
    1 t. soda

    Yield: 9-cups OR 27 1-oz. servings (1/3 c. each).

    Nutrients: One serving provides 91 calories, 3 g. protein, 20 g. carbohydrates, 2 g. dietary fiber, 0 g. fat, 1 mg. cholesterol and 132 mg sodium.

    You can lower the carbs and increase the fiber by substituting a portion of the whole wheat flour with Hi-Maize resistant starch.

    Kansas Wheat Commission Recipes: http://www.kswheat.com/recipes.php

  8. #8
    Registered User Libby's Avatar
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    Would you be able to sub the 1 c brown sugar for the equivalent of the brown sugar splenda? This sounds kinda tasty but what is the commercial equivalent if there is one?

  9. #9
    Registered User Josephhgoins's Avatar
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    I have not used splenda so I couldn't say. Anyone else know?

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    Moderator nuisance26's Avatar
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    ~Well, I made this recipe last night. I cut the sugar in half. Made a 1/4 recipe with oat flour and a 1/4 recipe with wheat. The first stage took 90 minutes as the recipe stated but it took almost two hours to dry the crumbs in the second stage. Both flours taste pretty much the same to me, plenty sweet and very crunchy. Reminds me of biscotti.
    Cost of my ingredients: $2.25. Yield, 18 ounces cereal ~

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    Quote Originally Posted by nuisance26 View Post
    ~Well, I made this recipe last night. I cut the sugar in half. Made a 1/4 recipe with oat flour and a 1/4 recipe with wheat. The first stage took 90 minutes as the recipe stated but it took almost two hours to dry the crumbs in the second stage. Both flours taste pretty much the same to me, plenty sweet and very crunchy. Reminds me of biscotti.
    Cost of my ingredients: $2.25. Yield, 18 ounces cereal ~
    You can also dry your "cereal" in a dehydrator, as a low-cost option.

  12. #12
    Moderator nuisance26's Avatar
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    Quote Originally Posted by Grainlady View Post
    You can also dry your "cereal" in a dehydrator, as a low-cost option.
    ~I'd have to buy one of those. I have a cheapo yard sale one(element, no fan, and strangely warped)with no liquid inserts that I use in the summertime for apples. I'd love to have a good one though!
    Until then, if I make this again, I'll just cut down the milk a bit.~

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