Need a good cereal, but picky
July 29, 2010 7:18 PM Subscribe
Please recommend a low glycemic, high fiber, negligible sugar containing cereal that is oat and wheat free, and can be eaten cold. Kamut and spelt are OK. Recipes are OK too.
I also like Puffins brand. Many of their cereals are gluten free, but I'm not sure about oats. They're really high fiber (I refer to my Puffins cinnamon squares as "colon blow"), and low sugar.
posted by lexicakes at 9:03 PM on July 29, 2010
posted by lexicakes at 9:03 PM on July 29, 2010
For a while after I stopped eating grains I made a nut and seed "granola" to ease the transition away from my beloved oats. Basically pick some nuts and seeds you enjoy (I used slivered almonds, walnuts, and flax seeds); combine in a large bowl with a small quantity of oil (just enough to coat), maple syrup to taste, and a pinch of salt; spread in a single layer on parchment paper or tin foil on a baking sheet; bake at 250 degrees F for about an hour, stirring every 15 minutes.
posted by telegraph at 5:08 AM on July 30, 2010
posted by telegraph at 5:08 AM on July 30, 2010
Enjoy Life Crunch Flax (42g carbs, 6g fiber, 2g sugars per 3/4 c serving). Tastes like Grape-Nuts to me. I like to put fresh peaches or bananas in it.
posted by geekchic at 7:05 AM on July 30, 2010
posted by geekchic at 7:05 AM on July 30, 2010
You could make your own custom granola, like telegraph said.
I have The Yeast Connection Cookbook, which has a chart on making just this sort of thing.
It basically calls for a grain of some kind, such as puffed amaranth (2 cups) or cooked quinoa(1 cup), 2 cups of a corresponding flour, 1 cup of nuts, 1/2 cup of oil, 1 1/2 cups mashed banana, or pureed fruit*, and possibly some seasoning, like cinnamon, or vanilla.Mix dry and liquid ingredients separately, Cook in a 325F oven for about 1 hour, on a greased cookie sheet, longer if it isn't dry. Stir a couple of times while baking to break it up.
A couple of suggestions on the chart call for some kind of flour, maybe buckwheat or millet, and ground nuts, plus whole or chopped nuts.
* Some of the fruit puree is supposed to be cooked down to concentrate it a bit, but you could experiment with just using whole pureed fruit, plus a bit of sweetener.
posted by annsunny at 7:48 AM on July 30, 2010
I have The Yeast Connection Cookbook, which has a chart on making just this sort of thing.
It basically calls for a grain of some kind, such as puffed amaranth (2 cups) or cooked quinoa(1 cup), 2 cups of a corresponding flour, 1 cup of nuts, 1/2 cup of oil, 1 1/2 cups mashed banana, or pureed fruit*, and possibly some seasoning, like cinnamon, or vanilla.Mix dry and liquid ingredients separately, Cook in a 325F oven for about 1 hour, on a greased cookie sheet, longer if it isn't dry. Stir a couple of times while baking to break it up.
A couple of suggestions on the chart call for some kind of flour, maybe buckwheat or millet, and ground nuts, plus whole or chopped nuts.
* Some of the fruit puree is supposed to be cooked down to concentrate it a bit, but you could experiment with just using whole pureed fruit, plus a bit of sweetener.
posted by annsunny at 7:48 AM on July 30, 2010
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hth.
posted by faineant at 7:35 PM on July 29, 2010