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Thursday, Sept. 16, 2010 10:00 am

Home Made Grape Nuts

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  • 3 c. whole wheat flour
  • 1/2 c. wheat germ
  • 2 – 4T. soy flour, optional
  • 1 tsp. baking soda
  • 1/2 - 1 tsp. salt
  • 3/4 c. light molasses OR cane syrup OR maple syrup OR honey
  • 2 c. buttermilk or sour milk

Preheat oven to 350 degrees.

In a large bowl, mix the flour, wheat germ, baking soda, and salt until thoroughly combined. In a separate bowl, stir the honey or other syrup into the buttermilk and and whisk until combined. This is more quickly done if the syrup is slightly warmed first.

Make a well in the dry ingredients, pour in the buttermilk mixture, and stir until a smooth dough is formed.

Spread evenly onto two greased baking sheets, and bake for 25 – 30 minutes.

Remove from the oven and while still warm, break into smallish chunks. Cool completely before continuing.

Reduce the oven temperature to 250 degrees.

Create the “nuts” by spreading them in a single layer and crushing them with a rolling pin or by pulsing in a food processor, a handful or two at a time.

Spread the “nuts” evenly over the baking sheets and return to the oven for 20-30 minutes. Cool thoroughly, then store in an airtight container.

Makes approximately 2 1/2 lbs.

Adapted from a recipe in The More-With-Less Cookbook, by Doris Janzen Longacre
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