Puffed Grains and Cranberry Cereal
by Camille Becerra for Baking Bread Bake Sale
30 grams puffed grains kamut or wheat / 1 cup
10 grams puffed amaranth or millet / ½ cup
30 grams rolled oats / ¼ cup
45 sunflower seed / ¼ cup
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon black pepper
1/4 teaspoon allspice
1/2 teaspoon cinnamon or canela
55 grams organic cane sugar / ¼ cup
55 grams honey / ¼ cup
25 grams glucose or corn syrup / 2 tablespoons
1/4 teaspoon baking soda
11/ grams cranberry seed / 2 tablespoons
35 grams dry cranberries / ¼ cup
Prep a sheet pan with parchment paper and preheat the oven to 325° F.
Add all the grains along with the seeds, salt, ginger, black pepper, allspice and cinnamon into a large heat proof bowl and mix well.
In a small sauce pot add the sugar, honey and glucose or corn syrup. Bring to a boil until it reaches 250° degrees. Remove from the heat and add the baking soda mixing until it bubbles up. Immediately pour over the grain and spice mixture and keep mixing together until all the grains are coated. You’ll want to work fast.
Quickly lay out onto the sheet pan. Bake for 10 minutes. Remove from the oven and immediately sprinkle the cranberry seeds ontop while still tacky so the seeds stick as it cools.
Once cool mix in the dry cranberries.
Store in an airtight container. Great with milk as a cereal, with yogurt as a granola or simply as a snack.