Kay’s Dry Cereal (just add milk)
January 10, 2009
I have to give “Wholesome Home Cooking – Prepaing Nutrient-Dense Foods” by Katie L. Stoltzfus credit for this recipe. I have made a few modifications to it however.
Ingredients:
2 cups oatmeal
4 cups ground wheat (spelt, soft, kamut)
3 cups milk or buttermilk (I’ve replaced the liquids with up to 1 to 1 1/2 cups kefir &/or yogurt to good effect). The goal is a stiff batter.
2/3 cups butter or coconut oil
3/4 cup honey
1/4 cup rapadura (helps to rise better)
2 tsp cinnamon
2 tsp vanilla or almond extract
1/2 tsp salt
3 tsp baking soda
Directions:
1. Mix oatmeal and flour with milk, buttermilk, yogurt &/or kefit, cover and let set at room temp. for up to 12 hours.
2. Mix in cinnamon, vanilla (or almond), rapadura and salt.
3. Put honey & butter and/or coconut oil in a pan and wam just to melt and mix. Add to batter in 2 or 3 batches and mix in thoroughly after each addition. At the last addition, sprinke baking soda on the batter and mix in well.
4. Take 2 large baking sheets (jelly roll pans are the best to control the spread). Line with parchment paper.
5. divide the batter between the 2 baking sheets. Don’t spead too close to the end (unless you use a jelly roll pan).
6. Bake at 350 degrees for 15 minutes or until done. I switch the baking sheets halfway through baking (put the top pan on the bottom rack and the bottom pan on the top rack).
7. Take out of the oven and cool completely. It now looks like a large messy cake.
8. In manageable batches, process cake in a food processor until crumbly. Spread back on baking sheets and put in a warm oven to dry (12-24 hours). It doesn’t hurt to pull it out after about 12 hours to break it up and mix. Put back in the warm oven if not completely dry. Cool and store in a glass jar. Enjoy!
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