For May, we’ve teamed up with Attune Foods to bring you Whole Grain Brunch. We challenged eight food bloggers to develop a whole grain brunch recipe using one of our flours and an Attune Foods cereal. Each week, two bloggers will post a great whole grain brunch recipe. Here is the fifth of the eight recipes from Faith of An Edible Mosaic. Head over to her blog to check out her giveaway and win a prize pack of Attune Foods and Bob’s Red Mill products.
Hearty Almond-Vanilla Cereal
Yields about 4 cups of cereal, or about 8 (1/2 cup) servings
- 1 cup Crispy Brown Rice Cereal*
- 1 cup Corn Flakes Cereal*
- 1/2 cup Almond Meal/Flour**
- 1/4 cup Oat Bran**
- 1/4 cup Golden Flaxseed Meal**
- 1/4 teaspoon Salt
- 1 packet Stevia
- 1 tablespoon pure Vanilla Extract
- 1/2 teaspoon pure Almond Extract
- 1/4 cup Honey
- 1/4 cup plain, Unsweetened Almond Milk
- 1/2 cup sliced Almonds
- Canola oil, to oil your hands
*I used Attune Foods crispy brown rice cereal and corn flakes cereal.
**I used Bob’s Red Mill almond meal/flour, oat bran, golden flaxseed meal, and sliced almonds.
Preheat oven to 325F; line 2 half-sheet pans with parchment paper or silpant liners.
Add the brown rice cereal and cornflakes cereal to a food processor and process until it forms a meal; pulse in the almond meal, oat bran, flaxseed meal, salt, and stevia. With the motor running, pulse in the vanilla extract, almond extract, honey, and finally the almond milk.
Divide the dough in half and place each half on its own sheet pan; lightly oil your hands and spread the dough out as much as you can on each pan. Cover the dough with a piece of parchment paper and use a small roller (or a small glass) to gently roll the dough out over the parchment, getting it as thin and even as possible. Bake both pans of dough they feel dry and are starting to turn golden at the edges, about 15 minutes, rotating the pans once, and checking often for doneness after 10 minutes.
Remove from oven, turn oven temperature down to 275F, and cool completely; break the cereal up into about 1/2-inch flakes. Spread the cereal and sliced almonds in an even layer on 1 baking sheet and bake until the flakes are golden and dry, about 45 minutes (actual cooking time will depend on how thick your flakes are), gently stirring the flakes every 10 minutes. (I wanted mine extra dry, so after 45 minutes I turned off the oven, left the oven door ajar, and let the cereal cool as the oven cooled down.)
Once cooled completely, store the cereal in an airtight container at room temperature for up to 2 weeks.
AnEdibleMosaic.com is a unique recipe collection of international favorites and updated American classics, with emphasis on seasonal dishes. Tantalizing photography nudges you into the kitchen and easy to follow instructions make sure you stay there. Whether the occasion is breakfast, dessert, or anything in between, you’ll find what you’re looking for and hopefully be inspired to try something new.