Grapenuts
Yield
6 servingsPrep
10 minCook
95 minReady
10 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
graham flour
|
* |
| 1 ½ | cups |
brown sugar
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | cups |
buttermilk
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
graham flour
|
* |
| 355 | ml |
brown sugar
|
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 473 | ml |
buttermilk
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Mix all ingredients, spread on a jellyroll pan and bake at 350℉ (180℃) F for 1 hour.
Let cool overnight then break into pieces and grind in a food processor until grapenut consistency(you know, the cereal).
Toast in a 250 degree F oven for 35 minutes, stirring occasionally.
Good on ice cream, as a cereal or just to munch on.
