O.K. I've got a few people reading my blog so now I feel obligated to update more often. Don't want to dissapoint anyone who actually might read this. Got this off of a friends blog. I love when you can find good stuff to make from scratch. Haven't tried this but thought I'd post it. Plan on trying it soon. Message me if you love it. Here it is: I have a recipe for homemade "grape nuts." My kids love it and Brian said it is the best cereal he's ever had. I don't know about that, but I like having something that is that easy in the morning that isn't bad like store bought cereal. Below is my motivation from staying away from that stuff: "All but a few brands of cold breakfast cereals - even organic health food cereals - are produced by a process called extrusion that subjects the grains to very high pressure at high temps. Analysis of the grain after extrusion indicates that this industrial process breaks up the carefully organized proteins they contain, creating neurotoxic (danger to nerves) protein fragments. Unpublished animal studies described by Paul Stitt in his book "Fighting the Food Giants" indicate that animals fed extruded grains rapidly develop serious anaomalies of the digestive and nervous systems and die before animals given nothing but water. And, since organic whole grains are high in protein, extruded health food cereals are likely to contain higher levels of these toxic protein fragments that the cereals sold in supermarkets." It is a bit of work up front to make the cereal. I have two different recipes and I've made it three times. I've done it differently every time. And it comes out a bit different each time, but everyone has liked each batch. I'm hoping to get a system down and a combination of ingredients that works the smoothest for "production." We go through it so fast because it is easy when we have it around. The problem with that is I have to make more then. We eat it with just milk (and I sneak some sucanat on to mine) or with plain yogurt and frozen blueberries (that's the favorite).
Homemade Grapenuts
Mix:
10 cups whole wheat flour (or combination of grains of your choice)
1-2 cups sugar (or honey or maple sugar)
1 Tbsp. baking soda
1/2 Tbsp. salt
Add:
3/4 cup melted butter
5 cups buttermilk (or thinned yogurt or kefir)
1 Tbsp. vanilla (opt.)
2 tsp. maple flavoring (opt)
or spices of your choice (opt)
If you soak all your grains let this batter set overnight OR bake immediately @350 in 1 or 2 greased 9x13 pans.
Baking time varies with depth of batter in the pan. Bake until toothpick comes out clean or center feels done to a light touch. Cool. Grate cake into crumbs and dry on low heat in the oven or on top of a woodstove stirring occasionally.
Store in tight container. This keeps for several months.
COMMENTS FROM STACIE: Brian is the one who found the recipe on a blog and said they mentioned adding some Quinoa to make it a complete protein. I haven’t tried that yet. I go low on the sugar side and it is fine. The other recipe I have uses coconut oil instead of butter (you can taste that a little though). I have done the soak over night thing each time. The second recipe only soaks the flour and buttermilk (I’ve used buttermilk and Kefir) instead of mixing all the ingredients like this one says to. It also uses milk with whey instead of buttermilk. This is very unspecific about times so that has been part of my experimentation. DO NOT put it in only one pan. It ends up being very thick like bread dough (the second recipe adds extra water to make it more pourable). I’ve been spreading it out on large jelly roll pans. And it still takes a good hour. We’ve had it VERY crunchy and not so crunchy depending on how long you dry the crumbs. I’ve also experimented with the blender and a grater on my kitchen aid as well as using my hands to break the cake into crumbs. All of my “cakes” have turned out differently and have needed different methods. This is why I’m still trying to get it down to a way that I like doing it. | 
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