Delicious Raw Breakfast Cereal
Because we know sometimes it is comforting and enjoyable to have milk and cereal... here is a cereal that you and your digestive system can enjoy eating together!
Delicious "Dry" Raw Breakfast Cereal
My wife and I have enjoyed thinking and experimenting with how to make a "dry" breakfast cereal over the past few weeks; one that you could pour milk over, yet would still retain its beneficial raw qualities. Below are the results. If you experiment and find certain things continue to improve the recipe, such as additional ingredients or changes in proportions, please let us know since this is a recipe that is still "in development"!
Original:
Day One:
Mix together
1½ cups rolled oats
¼ cup melted butter
3/8 cup yogurt
3/8 cup water
1 tsp cinnamon
3/8 cup Sucanat
Let sit 12-24 hours.
Day Two:
Add to mixture
½ tsp salt
½ cup crispy nuts (walnuts, almonds, etc… slightly broken up so that the pieces are not too large)
¼-½ cup shredded coconut
Variation One
(Maple Syrup)
Day One:
Mix together
1½ cups rolled oats
¼ cup melted butter
3/8 cup yogurt
3/8 cup water
1 tsp cinnamon
¼ cup Sucanat
1/8 cup maple syrup
Let sit 12-24 hours.
Day Two:
Add to mixture
½ tsp salt
½ cup crispy nuts (walnuts, almonds, etc… slightly broken up so that the pieces are not too large)
¼-½ cup shredded coconut
Variation Two:
(Spelt/Oat)
Day One:
Mix together
¾ cup rolled oats
¾ cup rolled Spelt
¼ cup melted butter
3/8 cup yogurt
3/8 cup water
1 tsp cinnamon
3/8 cup Sucanat
Let sit 12-24 hours.
Day Two:
Add to mixture
½ tsp salt
½ cup crispy nuts (walnuts, almonds, etc… slightly broken up so that the pieces are not too large)
¼-½ cup shredded coconut
Divide into small lumps on cookie sheets or dehydrator trays by using spoons or a cake decorators tool that has a large or no attachment on the end (dime size pieces will dry quickly, but larger ones are fine, as long as you are sure to dry them out very thoroughly, especially if you make much larger pieces of cereal).
Bake on 120-135 degrees (do not bake at a higher temperature; it will destroy the enzymes in the cereal if the temperature gets much above 130-140) until thoroughly dried out. Time will depend on various factors, so just munch on a few pieces after 6-10 hours every few hours. It does not hurt to err on the side of more dry. May be stored in the freezer if made in large batches, but we have never yet succedded in making so much as to have that happen. Yields 4-6 servings.
