Healthy Cold Breakfast Cereal Recipe (plus video)Recipes, Traditional Preparation of Grains, Videos
I’ve been wanting to do an e-class about how to make healthy cold cereal for some time, but because it takes several steps to do it properly, I haven’t had the opportunity to film it until just last week!Boxed breakfast cereals are some of the most toxic, unhealthy foods you can possibly buy at the grocery store.
Believe it or not, organic brands are the absolute worst!
The reason is that the violent processing required to make boxed cereal (called extrusion) is so high in temperature and pressure that the proteins in the grains are completely denatured and rendered toxic from the ordeal. Organic boxed cereal is the most toxic of all because it is whole grain and therefore higher in protein!
Toxic foods are frequently the most addictive (think MSG and aspartame/nutrasweet), so even though it is difficult, you simply must eliminate these foods from your pantry for good!
I just cringe when I see parents giving their toddlers Cheerios and other boxed cereals as finger foods. If these parents only knew how toxic these foods are, perhaps they would think twice about handing it out so freely to their children.
The good news is that you can make a very delicious, healthy alternative yourself at home!
Below is Part 1 of how to make healthy cold breakfast cereal. Click here for Part 2 of the video. The full written recipe is below.
Cold Breakfast Cereal How-to Video
Healthy Cold Cereal Recipe
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.
Other healthy cold breakfast cereal ideas for you to consider
Sarah, The Healthy Home Economist
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