Homemade Grape Nuts
rec.food.recipes/Katie E. Green/1995

Grape nuts was originally fashioned after what was known as hardtack. It was a hard cracker type biscuit that was processed as a means of preserving and for use on long trips. It was eventually ground (or the crumbs utilized in the bottom of keeping bags) for use as a breakfast cereal/porridge, or simply frugal food. It gets its name from resembling grape seed (nuts). The recipe for hot grape nuts porridge is still on the commercial box.

The first is an old recipe dating back to at least 1920 or earlier. It was about this time that grape nuts was marketed as one of the first commercial cereals, along with grits, and oatmeal and the like.

As I have not made this as yet, you should pay special attention to oven temperatures and consistency of the batter/dough. You are making a large salt leavened graham cracker per se, and you don't want to burn it (only concern here--not how long it needs to bake). I should think a convection oven would be the perfect equipment to make this.

Grape Nuts (Hardtack)
Makes 1 1/2 to 2 quarts

2 cups whole wheat flour
1 1/2 cups graham flour (or substitute whole wheat)
1 cup sugar
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
pinch cloves (optional)
1/4 cup molasses
1 1/2 cups half and half, whole milk, or buttermilk

Preheat oven to 375F.

Combine flour, sugar, salt, baking soda and cinnamon. Add liquids and mix well. Spread evenly onto cookie sheets about 1/4 inch from top.

Bake for 20 minutes, adjusting heat so as not to burn. Hardtack will be nicely brown and firm to the touch. (Will resemble a very large graham cracker.) Turn onto brown paper to cool thoroughly. Air dry at room temperature for 24 hours.

Preheat oven to 200F.

Break hardtack into chunks and grind through meat grinder fitted with largest blade, until it resembles grape seed.

Return to cookie sheets and heat in oven for 1/2 to 1 hour, stirring every 15 minutes. When thoroughly dry, cool and store in clean, dry jars. Keeps indefinitely. Serve cold, or as a warm porridge.

Adjust sweetness to own taste. May substitute honey for all or part of the molasses, but adjust sweetness accordingly. Adjust liquid for desired butterfat content.

Homemade Graham Nuts
Source: Kathleen Gruver and was posted 12/20/95
Makes 8 cups

3 1/2 cups whole wheat flour
1 cup brown sugar
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
2 cups buttermilk
2 tsp vanilla

Preheat oven to 350F.

Combine flour, brown sugar, salt, baking soda, and cinnamon. Add buttermilk and vanilla and mix well. Pour out into an oiled 12 by 16 pan and spread evenly with a spatula.

Bake for 20 to 25 minutes until batter is firm, medium brown color and shrinks from sides of pan. With a spatula, completely loosen the hot patty from the pan and allow to cool on a rack for several hours.

Preheat oven to 275F.

Break patty into chunks and put through a meat grinder, using a coarse blade, or pulse in a food processor until coarse crumbs are formed.

Divide crumbs between two large pans and bake for 30 minutes, stirring every 10 minutes. Let cool, then store in an airtight container. Serve as a cold cereal.