10grain

10 Grain Cereal Recipe Ideas

by Chelsea Lincoln in Recipes, Road Cycling, Train With Grain, Triathlons

Our 10 grain cereal is packed with whole grain goodness that will give you the energy to go go go!  With 34 grams of whole grains per serving, you can’t go wrong.  The cereal is great on its own, but you can also add it to baked goods or use it in your cooking.  You can simply replace up to 20% of the flour in a recipe with the 10 Grain Cereal when baking.  Another idea is to replace up to 25% of polenta with the cereal when cooking it up.  Here are two recipes using these ideas to get you started!

Ruthie’s 10 Grain Muffins

  • 1 large Egg
  • 1/2 cup Evaporated Cane Juice (Sugar)
  • 1/3 cup Margarine
  • 1 cup Unbleached White Flour
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 cup 10-Grain Cereal
  • 1-1/4 cup sour Milk or Buttermilk

Mix 10 Grain Cereal and milk; allow to stand for 10 minutes while preheating oven and assembling other ingredients; cream sugar, margarine, and egg together. Add dry ingredients and milk mixture. Stir only until mixed. Spoon into greased muffin pan. Bake at 400°F for 15 minutes. Makes 12 muffins.

Polenta & Grains Souffle

Preheat oven to 375°F. Lightly grease a shallow 1 quart casserole dish, set aside.

Cook Bob’s Red Mill 10-Grain Cereal and Bob’s Red Mill Corn Grits Polenta according to package directions.

Separate the eggs, yolks in a large bowl; whites in a small bowl. Beat the egg whites until stiff. Gradually beat the corn grits, 10-Grain Cereal and milk into the egg yolks. Reserve 2 tablespoons of cheese for later use.

Gradually fold the remaining cheese, pepper and 1/3 of the beaten egg whites into the mixture until uniformly combined. Fold in the remaining beaten egg whites just until combined. Put mixture into casserole dish and sprinkle with the remaining cheese.

Bake 45-50 minutes or until brown and center is set when tapped. Serve immediately.  Makes 8 Servings.

About The Author
Chelsea Lincoln Google: Chelsea Lincoln
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