Back to Basics: 7 Grain Flakes Cooked Cereal

Back to Basics: 7 Grain Flakes Cooked Cereal

No doubt you've probably had any number of rolled cereals that had a consistency similar to wallpaper glue. We love your Granny. She means well serving that stick-to-your-ribs glue...you know the stuff right? If not granny, then maybe you've had trouble getting a hearty slightly chewy texture in your cereal. Lucky for you, this isn't your Granny's breakfast. Not. Even. Close. One of the hallmarks of a great chef is the ability to cook even a basic grain with brilliant accuracy and consistency. Rolled or flaked cereal, is one of those. Maybe you don't want to be a world-famous chef and travel the world (we're not judging you). Maybe, you just want the best possible breakfast for those you freakin' love! This cereal will rock your universe babe. Here are some simple basic tips to make that fantastic cereal possible.

7 Grain Flakes Cooked Cereal for Dummies (or brilliant people who just didn't have a chef for a mom). 

Step 1. Start with high quality organic 7 Grain flakes

Organic 7 Grain Flakes are made up of Hard Red Wheat, Oat Groats, Triticale Berries, Rye Berries, Dehulled Barley, Soft White Wheat,  and Spelt Berries that are blended and flaked to produce a cereal rich in protein and fiber. Every grain has a different nutritional profile and together they work like the Justice League to give you all the power you need to change the world.  That's right people. Wonder Woman is coming to breakfast. She actually just wrapped Super Man in her lasso of truth and he says, "Organic 7 Grain Flakes can be used to make homemade granola for snacking or as a hearty breakfast cereal...and today we're making the breakfast cereal." Thank you Wonder Woman!

Step 2. Follow the basic ratio and get that flippin' water boiling!

The golden ratio for this cereal is 2:1. 1 part Organic 7 Grain Flakes to 2 parts BOILING water. That might be the biggest secret we can impart on your giant brains when it comes to great texture in hot cereal...get that flippin' water boiling first before you add the raw grains.  That boiling water is hot enough to get the starches to "gel" before they are released into the water. Releasing the starch at low temperature and cooking slowly will produce a more glue-like texture.  Did your brain just illuminate with brilliance? We hope so! This is the same basic reason that some people can never cook pasta right, they add it to cold water and then make pasta glue. Ha!

Step 3. Reduce heat to medium and continue cooking 5-8 minutes. 

Now, this is the final step. Cook that bad-boy grain for 5-8 minutes until it's the texture you want. Remove the pan from the heat. Serve. We like to top it with all kinds of nuts and seeds and coconut sugar to make it caramel-like and fantastic.  Refrigerate any unused portions, though we're pretty sure that it will be inhaled with great fervor. 

For all the nutritional information on this awesome stuff, go visit the product page here. 

 

 

 

 

 

 

 

 

 

 

 

 


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