Yummy Grape Nuts Bread

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It was a rainy day yesterday and I was looking to make use of that whole wheat flour I never seem to try.  I thought it would be fun to make some bread.  Simple bread, nothing complicated.  I have more than my share of cookbooks so I perused a few and found nothing I liked until I came upon this recipe:  Grape Nuts Bread. Really?  No whole wheat in it, but I just bought a box of Grape Nuts after seeing it on the shelf last week.

IMG_5958I haven’t had Grape Nuts in years.   My mom wasn’t much of a cereal eater, but she loved eating GN.   I remember her crunching away.  I also remember thinking I’ll never eat cereal that looks like grain for animals.   It took her a year to finish a bowl. But it turns out I love  Grape Nuts.   It has a distinctive nutty and sweet flavor.  And the texture is fantastic to me now. I use a special milk with it.
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Try it, you’ll like it!

Seems to be a fairly safe milk.  I did a little research.  Seems almond and coconut milk are okay if you’re following the Paleo Diet.  I always say if it’s good enough for cavemen, it’s good enough for me. It’s a blend of almonds and coconuts and it has 50% more calcium than regular milk. At least that what the people at Blue Diamond Almonds say.

Okay, on to the recipe!  I found it in this wonderful cookbook I picked up in Valle Crucis, North Carolina a couple of years ago.

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Once again, it’s a recipe shared from someone’s family.  I trust those recipes.  Thanks, Kitty.

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Here’s what you need.

First, pour a cup of grape nuts and two cups of buttermilk into a small bowl and let it sit for 20 minutes.  It will look like this:

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Don’t taste this. Unless you like sour milk and cereal.

While that sits for 20 minutes, Preheat the oven to 350 degrees, measure the sugar and and beat the eggs.

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A beaten-up egg

Get the dry ingredients together in a separate, bigger bowl.  I flipped this from the recipe.

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Pour the egg and sugar over the buttermilk and grape nuts. I’m showing off that metallic nail polish my 13-year old gave to me for Christmas.

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Mix it up until blended evenly.  Pour it into the flour mixture.  I made a well.  I have a thing for wells.

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Mix it all up. I had to add a little more buttermilk so that it could “pour” into the pans, as the recipe suggests.  I didn’t really pour it in, but it was wet and looked like this:

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Let it cook for about 40 minutes.  Here’s how it looks out of the oven:

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Remember to spread out the mixture. The bread on the left is a little lop-sided.

What I love most about this bread is the subtle nuttiness and sweetness.  It’s not exactly sweet like banana bread, and it’s not exactly salty.  It has just a touch of sweetness, which I prefer.  My daughters love it.  My husband loves it.  My son says the only thing wrong with it are the grape nuts.  I told him that’s kind of the whole idea of the bread.  But, hey “sometimes you feel like a nut.  Sometimes you don’t.”

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Do you see the grape nuts?

I like it with butter.

I like it with jam.

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There’s nothing healthy about this slice now, but the butter and jam are so good!

But I will not try it with Green Eggs and Ham!

Sorry.  It just comes out.

I might throw in a 1/4 cup of flax seed next time.

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Flax is our friend. Flax is our friend.

I’ve been putting this in my banana bread and the kids eat it up.  Costs about $2.99 at Food Lion.

Next week’s recipe:  That banana bread with the ground flax seed.

I found this old Almond Joy/Mounds commercial on youtube. Do you remember this?

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