A few weeks ago I had the idea to make some homemade cereal. I got the idea from Atlanta from Home At Winshaw to make grape nuts. I googled and perused Pinterest for some recipes and finally found one that I wanted to try. It turned out so well I wanted to share it with you all.
Grape Nut Cereal Recipe
- 3 1/2 cups whole wheat flour (I used sprouted whole wheat)
- 1 cup brown sugar
- 2 cups buttermilk (or soured milk – milk with 1 tsp vinegar)
- 1/2 tsp salt
- 1 tsp baking soda
- Dash of cinnamon
- 1/2 cup raisins (optional)
- 1/4 cup chopped walnuts (optional)
- Preheat oven at 375F.
- Mix all ingredients save raisin and walnuts and pour into a lined cookie sheet or baking dish.
- If you are cooking the mixture on a cookie sheet, it will only take approximately 15 minutes. I decided to bake the mixture in a dish and it took approximately 35 minutes.
- Once baked, allow to cool completely on wire rack. I broke the bread up into pieces so that it would cool faster.
- Once cooled, pulse the mixture in a food processor in batches and place on baking sheets – you will likely need two baking sheets if you make the entire breads worth.
- Bake at 250F for approximately one hour, stirring the mixture every 15 minutes and let cool
- Toast the walnuts if using and pulse the cereal and the walnuts together again.
- Add raisins if you’d like. Let cool completely and store in a jar for 2-3 weeks.
- I decided to only make half the batch and freeze the rest of the bread so that I need only blitz it up later to make more cereal.
Also, here are some of the other things I baked today.
I wanted some biscuits so I made half plain, half cinnamon bun style. They turned out a bit different than usual since the butter I had was already soft but they taste very nice nonetheless and of course, hubby likes them.
It has been a very busy day at Fenton house for me. Filled with laundry, baking, cleaning and making a nice dinner – and also some school work. But despite it all, it was a nice day and I am grateful I get to spent Sundays at home doing the things I love the most.
I hope you all had a great day, too.
Thanks for reading.
Today was the first restful day I’ve had in weeks so I thought I would do some baking. It gets awful quiet here on Sundays as Mark tends to work on that day almost every week. I watched Northanger Abbey whilst I did my housework so at least I had some company, even if from fictional characters.
I decided on making a cobbler but all I had in the freezer was a mix of fruits (peaches, strawberries, mango and pineapple) and decided to use those – I suppose it makes a sort of tropical cobbler. I also made a quick batch of custard (using Bird’s custard powder) for serving.
I also made a big quiche for our dinner tonight and lunches for the week. I often use a “press-in pan” pastry for quiches as it is quick and always turns out flaky and rich.
This quiche was a caramelized onion, double smoked bacon, and cheddar quiche. I used one onion, one thick rasher of bacon, and a few grates of cheese before pouring over the egg mixture. It is kept simple but I find it cooks best that way. And always turns out nice.
I also finished the tea cosy I was making today. I am very proud of myself for getting the hang of knitting and the tea cosy itself didn’t turn out too bad. It is a nice skill to have and to build on.
Other than knitting, I have been doing some free hand embroidery as practice before starting on bigger projects. I am not very good yet but better than I thought I would be. It is just nice to be creative and is better than surfing the internet aimlessly as I had started to do. Mark’s mom also lent me puzzles to do and Mark and I have been making them together. I am basically an 80 year old in a 27 year old’s body, but alas – it could be much worse!
I hope you all had a great Sunday. We are now just finishing up our dinner and my husband is happy with a full belly. Thank you for reading.
I have a simple, budget friendly recipe for you all today. Chicken and biscuits are such a comfort food and a great meal to whip together when you have leftover chicken in the fridge. And if you have a enamelled pot, it goes from the stovetop to the oven – and everyone loves less washing up. This is a recipe I just threw together, but it turned out so delicious I wanted to share it with everyone. Of course it can be made bigger by doubling the recipe but I try not to make such big meals as it is only just us two at home at Fenton house.
For a vegetarian option, use a can of chickpeas instead of chicken and a nice vegetable broth, it works just as well.
Chicken & Biscuits (for 4-6 people)
For the chicken mixture:
1 onion, finely chopped
3 carrots, sliced
1 celery stalk, chopped (optional but adds a lot of flavour to the base)
1 bay leaf
2 tbsp flour
2 cups chicken stock
2 cups shredded chicken
1/2 cup frozen peas
1/2 cup frozen corn
salt and pepper
mixed herbs, such as herbes de provence
For the biscuit mixture*:
1 cup flour
1/2 tbsp sugar
1 heaped teaspoon of baking powder
1/2 tsp salt
1/4 cup cold butter
1/3 cup of milk plus a few tbsp if needed
- Preheat the oven at 375F.
- Drizzle olive oil in a pan over medium heat. Add onions, carrots and celery and sprinkle with salt and the bay leaf. Allow vegetables to sweat and soften.
- Once the vegetables are softened, remove the bay leaf, and add the flour to the vegetables and mix well. Gradually add broth and whisk. Bring the vegetable mixture to a simmer to thicken.
- Stir in shredded chicken, peas, and corn. Season with salt and pepper and herbs. Take off the heat.
Next, to make the biscuits.
- Mix the flour, sugar, salt, and baking powder together well.
- Cut in the butter with a pastry cutter or knives until it forms fine crumbs.
- Gradually stir in the milk until mixture makes a dough – try not to over mix the dough.
- Turn the dough out on a floured surface and press it down to form a circle. Cut into 6 triangles or cut out into circles and place on top of the chicken mixture.
- Bake for 30 minutes, let set for 5 minutes and enjoy.
I hope you do try this recipe. I look forward to hearing your comments!
*biscuit recipe adapted from Betty Crocker