The second part of the e-class on how to make healthy cold breakfast cereal is below. If you missed the first part, click here.
On The Healthy Home Economist Facebook page yesterday, I challenged everyone to go to their pantry and throw out every single box of breakfast cereal lurking in there.
Can you accept the challenge to banish this toxic food from your life once and for all?
If you choose to accept this challenge, please add a comment below on what nasty cereal brands you banished to the circular file. It would be encouraging to others reading this blog and considering the same thing.
6 cups freshly ground flour (sources)
3 cups plain yogurt, kefir, buttermilk, or clabbered milk (use 3 cups water plus 2 TBL lemon juice or apple cider vinegar for dairy allergies)
Mix fresh flour and soaking medium of choice in a large, glass bowl. Cover with a clean cloth and rubber band and leave on the counter for 24 hours.
After soaking is complete mix the following into the batter:
3/4 cup coconut or palm oil (sources)
1 cup Grade B maple syrup or honey (1/2 cup sweetener plus 5 drops stevia may be substituted) (sources)
1 Tsp sea salt (sources)
2 Tsp baking soda
1 Tsp vanilla extract (sources)
1 Tsp maple flavoring (sources)
1 TBL ground cinnamon (sources)
Mix these ingredients well into the soaked batter. Pour into 2 – 9X13 pans and bake at 350F for about 30 minutes until a toothpick inserted in the center comes out clean. Do not overbake.
Let cool and crumble the coffee cake into small pieces (see video for ideal size) and dehydrate on cookie sheets at 200F for about 12-18 hours. Turn cereal pieces every few hours to dry evenly.
Store in airtight containers in the refrigerator.
Sarah, The Healthy Home Economist