Orange And Buttermilk Cereal Recipe
Ingredients
| 2 cup graham /lour | ||
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Vegetable oil | 2 Teaspoon | |
| 8 oz. lowfat mandarin orange yogurt | ||
| Orange peel | 1 Teaspoon, freshly grated | |
| Buttermilk | 1 Cup (16 tbs) | |
Directions
In order given, combine all ingredients in a large bowl; beat until well blended.
Pour into a well-greased 8 in. (20 cm) baking pan.
Bake at 325°F (165°C) for 30 to 40 minutes or until a toothpick inserted in middle comes out clean.
Turn out onto a cooling rack.
Break into large pieces and cool.
To form the cereal: Break into medium-size pieces; place in a food processor and with a steel blade, chop into smaller pieces; or grind through a food grinder without the cutting knife, using just the large-hole blade.
Spread pieces evenly on 2 cookie sheets.
Toast for 25 to 30 minutes at 300°F (150°C).
Change position of pans in the oven and stir cereal every 10 minutes; if you prefer a softer cereal, toast for less time.
Pour into a well-greased 8 in. (20 cm) baking pan.
Bake at 325°F (165°C) for 30 to 40 minutes or until a toothpick inserted in middle comes out clean.
Turn out onto a cooling rack.
Break into large pieces and cool.
To form the cereal: Break into medium-size pieces; place in a food processor and with a steel blade, chop into smaller pieces; or grind through a food grinder without the cutting knife, using just the large-hole blade.
Spread pieces evenly on 2 cookie sheets.
Toast for 25 to 30 minutes at 300°F (150°C).
Change position of pans in the oven and stir cereal every 10 minutes; if you prefer a softer cereal, toast for less time.
Chef
