Graham nuts from Good to the Grain: Baking with Whole-Grain Flours (page 48) by Kim Boyce and Amy Scattergood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on May 08, 2012

    Interesting cereal- the flavor of the graham flour works really well with milk - I'm not sure if it is similar to grape nuts cereal but it is tasty. (Like a less sweetened crushed graham cracker.) This needs to bake until it is very dry, and I needed the full amount of baking time required in the recipe, plus some (I needed about 20 minutes more). One quibble- I crushed my cereal in the food processor, and much of it turned to dust- still edible but not the intended texture. I have seen suggestions elsewhere to use a rolling pin instead and that is what I would do next time- it would make it much easier to control the final texture to where you like it.

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