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Gluten Free Cereal

I’ve made this cereal enough and adapted it enough that I think I can safely call this version my own. Substitute whatever type flour you prefer. I’ve used 3 cups all purpose GF flour; 2 cups GF flour with 1 cup rolled oats; 1 cup buckwheat, 1 cup quinoa, 1 cup oats (whole grains processed in a blender); 1 cup brown rice, 1 cup oats, 1 cup GF flour (whole grains processed). They all turned out equally tasty.

  • 3 cups grain of your choice (I prefer using the whole grain berry and grinding it up in the food processor).
  • 2 cups buttermilk, or 2 cups milk blended with a tbsp of yogurt or whey (I’ve also done 1 cup buttermilk and 1 cup kefir).
  • 1 tsp vanilla
  • 1/4 cup honey
  • 2 tbsp coconut oil (or butter), melted
  • 1/2 tsp cinnamon
  • 2 eggs
  • 1/2 tsp salt
  • 1/2 tbsp baking soda

Combine grains and buttermilk in a food processor. Blend until smooth. Leave sit for about 8 hrs (overnight).
Preheat oven to 350F. Add remaining ingredients to processor. Process until well blended. Grease a 9″x13″ cake pan with butter or coconut oil. Pour in batter and bake about 45 or until toothpick comes out clean.
Remove from oven and let cool. Crumble cake into small pieces and spread on 2 cookie sheets. Place in oven at 200F for 1-1.5 hrs. You’ll want the crumbles to be crunchy.


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