breakfast cereal (granola)
Source of Recipe
Laurie Smith of the Weston A. Price Foundation.
6 cups freshly ground wheat or spelt flour
3 cups whole milk, preferably raw
1 cup water
1/4 cup whey
2 teaspoons baking soda
1/4 cup coconut oil
1/2 cup maple syrup
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon maple flavoring
Mix flour with raw milk, water and whey, cover and leave at room
temperature overnight. In the morning add the remaining ingredients and
more water, if needed, to make a pourable batter. Prepare two 9-inch by 13-inch baking
pans with coconut oil and pour half the batter into each. Bake at 350
degrees for 35-45 minutes or until a toothpick inserted in the center comes out
clean. Allow to cool and then crumble up on baking sheets. Bake in a 200 degree
oven until completely dry and hard. To get a uniform size, process briefly in
batches in a food processor.
To serve, add raw milk or cream diluted with water and a natural
sweetener or fresh fruit. Allow cereal to soften in the milk or cream
slightly before eating.
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