Cream of Seed Cereal

Looking for a more wholesome and wheat free alternative to cream of wheat cereal?

You can still get the same texture and taste of Cream of Wheat cereal (without the gluten and anti nutrients) by using this nutritious seed grain alternative containing millet, amaranth, buckwheat and quinoa.

Seed grains are not technically grains, but cook up just like them being the perfect step up for gluten and grain intolerant people.

This is the perfect dish to warm up a cloudy fall morning and it is easy and fast to make at home!

 

 

Cream of Seed Cereal

What you will need:
1/2 cup millet
1/2 cup amaranth
1/2 cup buckwheat
1/2 cup quinoa
2 cookie trays for toasting (or simply use a frying pan on medium heat on your stovetop).

How to do it:
1) Rinse the seed grains in water (important to get rid of the bitter taste) and then place on two separate cookie sheets (I like to put millet & amaranth together and quinoa and buckwheat together because they are similar in size).


2) Toast in the oven for 20 minutes or more (until they are toasty-dry and have a nutty flavour). The time it takes to do this will depend on how much water is left on your seed grains. You can let the water drip out through a colander for a few minutes so that they are not dripping wet.
3) Take the toasted seeds out of the oven and let cool.


4) Pour into a jar and store on your countertop until ready to make “Cream of Seed Cereal”

*Alternately (and especially if you have digestive trouble) soak the seed grains overnight in water with a splash of apple cider vinegar and then dehydrate until crispy again (great raw food alternative too)!

What you will need:
1/2 cup ‘cream of seed cereal’
1/8 tsp unrefined salt
water
cream, milk or hemp milk
unrefined sugar
cinnamon
fresh fruit or dried fruit

How to make the fresh cereal:
1) Grind 1/2 cup of the toasted seed grains in a coffee grinder.
2) Mix in a pot with 3 cups of water and 1/8 tsp unrefined salt.
3) Bring to a boil (stirring constantly) and then simmer for 15 min (stirring occasionally) makes about 4 small servings or 2 large.
4) Top with generous amounts of buttter/coconut oil, cream, milk or hemp milk, unrefined sugar, chopped fresh or dried fruit and cinnamon to taste!

Kid tested and approved! Enjoy!

 

Warm Raw Chocolate Hemp Chia Porridge

I have a new obsession…creating delicious & nutritious homemade cereals that are easy to make and as quick as cereal for busy families like mine- on the go!

This one’s a yummer, with a lovely chili powder kick!

Warm Raw Chocolate Hemp Chia Porridge

What you will need:
1 cup unsweetened cocononut or shredded coconut
1/2 cup raw cocao nibs
1- 1 1/2 cups cranberries (unsulphured) or chopped dried bing cherries
1 cup chia seeds
1 cup hemp seed
2 Tbsp cinnamon
3 Tbsp raw cocoa
3 pinches of chili powder
1- 11/2 tsp greenleaf stevia

How to do it:
Pulse ingredients for 10-20 seconds in a food processor or coffee grinder and store in a glass jar in the fridge.

How to use it for 1 adult serving:

4 Tbsp cereal
4 Tbsp very hot water
1 Tbsp cream or hemp milk 

Let sit for a few minutes to thicken.

Prepare to be delighted!

Mmmmm!

 

 

Cinnamon Apple Snap Granola

This is a  family favorite breakfast staple and while I wish I could take the credit for such an ingenious idea, this lovely recipe it is adapted from Sarah Smith’s Nourish and Nurtured blog.

While the original is fantastic, we add in cinnamon and trade the honey for greenleaf stevia, making an amply sweet but more blood sugar balancing version (of course due in part to the cinnamon too).

And yes, I know pecans are expensive, but trust me, it is worth every penny to have this ready made super delicious, digestible and grain free breakfast cereal on hand.

In our house we use this recipe in two stages. First we serve it wet with yogurt and berries for a muesli type dish and then we dehydrate it into a dry cereal- making for more variety (work once and get two different kinds of breakfast meals out of it!).

Cinnamon Apple Snap Granola 

What you will need:
4 cups pecans
2 cups apple sauce
1/2 tsp unrefined salt
1 Tbsp cinnamon
1 tsp greenleaf stevia (ground)

How to do it:
Step 1: Soak pecans in water overnight with 1 Tbsp salt.
Step 2: In the morning strain off the water.
Step 3: Process all ingredients in the food processor by pulsing 10-20 times (see above photo for the right texture).
Step 4: Line a cookie sheet with parchment paper and spread batter evenly.
Step 5: Dehydrate the cereal in your oven set at the lowest temperature until crispy and dry.
Step 6: Store on your counter top in a glass jar.

Serve with homemade nut milk or full fat yogurt. For extra nutrition and flavour add a dollop of creme fraiche or kefir cream and fresh fruit on top!

Enjoy!

Seed Cereal

This yummy alternative to boxed cereal makes a delicious breakfast or layer to a yogurt parfait. Tastes great with Manitoba Harvest hemp milk.

Seed Cereal (adapted from Cranberry Maple Granola from the cookbook Raw Food, Real World)

What you will need:

1 apple cored and chopped
1 cup dates
½ cup water
½ cup of unrefined liquid sweetener
2 Tbsp lemon juice
2 Tbsp orange zest
1 Tbsp vanilla extract
1 tsp cinnamon
2 tsp sea salt

2 cups sesame seeds
2 cups sunflower seeds
1 cup pumpkin seeds

1 cup dried cranberries
½ cup flax/chia seeds
Coconut oil or butter

How to do it:

Step 1: Soak all the seeds 2 hours or longer

Step 2: Soak Cranberries.

Step 3: Coarsely chop all the seeds (except the chia/flax seeds) with a few quick pulses in the food processor and the transfer to a large mixing bowl. Stir in flax/chia seeds.

Step 4: Place apples, dates, water, maple syrup, lemon juice, orange zest, vanilla, cinnamon and salt in the food processor. Stir into the seed mix.

Step 5: Mix in the cranberries.

Step 6: Spread onto 2 large cookie sheets oiled with generous amounts of coconut oil or butter. Dehydrate in the oven at the lowest temperature until crunchy (about 6-8 hours).

Enjoy!