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Orange And Buttermilk Cereal

Diabetic.Foodie's picture
  Graham flour 2 Cup (32 tbs)
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Vegetable oil 2 Teaspoon
  Low fat mandarin orange yogurt 8 Ounce
  Orange peel 1 Teaspoon, freshly grated
  Buttermilk 1 Cup (16 tbs)

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Orange And Buttermilk Cereal Recipe