About a year ago, I started making my own homemade Grape Nuts. We’ve always liked Grape Nuts, but man…they can be so expensive. Well, at least for us they’re expensive because I’m feeding all these teenage boys. When I ran across this recipe, I jumped at the chance to try my hand at making my own. Right from the start, the boys LOVED homemade grape nuts. Now we always have a cannister around.
Homemade Grape Nuts
- 3 1/2 c. whole wheat flour
- 1 c. brown sugar
- 1 t. salt
- 1 t. baking soda
- 1 t. cinnamon (optional, I usually don’t add the cinnamon)
- 2 c. sour milk or buttermilk (you can make milk sour by adding a T. of vinegar to it)
- 2 t. vanilla
Mix thoroughly and pour into a greased jelly roll pan (cookie sheet with sides). Bake at 375° for 15 minutes. Cool completely. At this point, this looks and smells like cake. Once the cake is cooled completely, cut it into pieces and whirl it into crumbs in the food processor. Don’t process too long because you don’t want it to get gummy. Spread this crumbly mixture into two jelly roll pans. Bake at 300° for one hour, stirring every 15 minutes. Turn off the oven and leave the grape nuts in the pan in the oven overnight.
A few notes: I sometimes grind my own wheat berries. This flour makes particularly nice grape nuts. Sometimes I grind up some nine grain cereal or some other grain along with the wheat berries, just for some variety. If, however, you don’t grind your own wheat….do not despair. This recipe works just fine with store-bought whole wheat flour.
Last time I made this, I also sent some dried TVP (textured vegetable protein) through the grain mill and added a cup of that to the grape nut recipe. Because I added the TVP, I increased the milk by 1/4 c. This built in some extra protein which some of my young athletes-in-training need for breakfast.