These homemade Grape Nuts offer a satisfying crunch and wholesome taste reminiscent of traditional Mennonite baking. Made with simple ingredients like graham flour, buttermilk, and brown sugar, they form crisp, golden clusters that are perfect for breakfast or a snack. The texture is distinctly crunchy, providing a hearty alternative to store-bought cereals. This recipe captures the rustic charm of early American cooking, using basic pantry staples to create a delicious, vegetarian treat. Enjoy them straight from the bowl with milk or as a crunchy topping for yogurt. They are easy to prepare and store well, making them a reliable addition to your breakfast rotation.
Grape Nuts – Homemade
Description
These homemade Grape Nuts offer a satisfying crunch and wholesome taste reminiscent of traditional Mennonite baking. Made with simple ingredients like graham flour, buttermilk, and brown sugar, they form crisp, golden clusters that are perfect for breakfast or a snack. The texture is distinctly crunchy, providing a hearty alternative to store-bought cereals. This recipe captures the rustic charm of early American cooking, using basic pantry staples to create a delicious, vegetarian treat. Enjoy them straight from the bowl with milk or as a crunchy topping for yogurt. They are easy to prepare and store well, making them a reliable addition to your breakfast rotation.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC).
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Sift 3 1/2 cups of graham flour into a large mixing bowl.
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Add 1 teaspoon of salt and 1 teaspoon of baking soda to the flour.
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Sift the mixture again to ensure even distribution and aeration.
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Stir in 3/4 cup of brown sugar until thoroughly combined with the dry ingredients.
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Pour in 2 cups of buttermilk or sour milk.
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Beat the mixture vigorously until smooth and well-incorporated.
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Grease flat baking pans lightly.
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Spread the dough evenly onto the pans to a thickness of 1/4 inch.
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Bake for approximately 15 minutes, or until the sheets are crisp and golden brown.
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Remove from oven and let cool thoroughly on a wire rack.
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Break the cooled sheets into pieces and grind them through a food chopper or blender to create small, crunchy nuggets.
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Spread the ground cereal on a baking sheet and crisp in the oven for a few minutes just before serving if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1040.4kcal
- % Daily Value *
- Total Fat 3.2g5%
- Saturated Fat 1.1g6%
- Cholesterol 2.4mg1%
- Sodium 4990.8mg208%
- Total Carbohydrate 226.2g76%
- Dietary Fiber 5.7g23%
- Sugars 67.2g
- Protein 25.3g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store in an airtight container at room temperature for up to two weeks to maintain crispness.
Substitution: If buttermilk is unavailable, substitute with 2 cups of milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Variation: You can use 3/4 cup of syrup instead of brown sugar for a different flavor profile.
Tip: Ensure the dough is spread thinly and evenly for the best crunch. Over-baking can lead to bitterness, so watch closely during the last few minutes.
Origin: This recipe is adapted from old Mennonite cookbooks, contributed by Mrs. J. M. Brenneman and Mrs. Alva Swartzentruber.
