Grapenuts

These grapenuts are simply my applesauce spice cake. Baked, crumbled, then dried. I remember seeing an Amish lady make grapenuts. She had this wire type basket that sat over the top of her cookstove to hold them while they dried. I also remember my mom making grapenuts when I was very little. I think she dried them in the oven, but what I remember was her putting the baked cake through a grinder, first. I don’t have any fancy equipment, but a cookie sheet and the oven worked very well!

Here is my link to the cake you’ll need to complete this recipe.

Applesauce Spice Cake

You can make the whole cake into grapenuts, or you can eat a couple pieces fresh or freeze a couple of pieces for later. It’s very good crumbled fresh in a bowl and eaten with almond milk for cake and milk. I actually didn’t bake the grapenuts till the cake was a couple days old. And then it was about 1/2 gone. I think it would crumble best when it is fresh.

Here is the recipe. It would be an E if following THM. About 1/2 – 3/4 cup is probably a good serving size.

Grape nuts
1 applesauce spice cake, or part of one.

Directions:
Crumble with your hands. Spread on cookie sheet(s). Bake at 170 degrees (the lowest setting on my oven) till completely dry. I left them in overnight and it was perfect. Let cool completely. Put into containers or bags.

Technically, this should keep at room temperature if it is totally dried. But, because of the eggs and cottage cheese, I chose to store it in the freezer. That should also keep most of my kids out of it!

Here it is, ready to freeze.

Applesauce Spice Cake

This is a recipe I developed a couple of years ago after starting THM, and it features quinoa, garbanzo (or chickpea) and oat flours! I think I ‘perfected’ it in 2014.

I wanted a gluten free, sugar free cake. And I wanted to use the flours THM classes as E. Particularly some of the ones I used in here! 🙂 (Anyone else ever get tired of coconut and almond flours?). 🙂 Besides, I am particularly partial to my carbs! 🙂

It is very easy to whip up! The baking time is long. But, it turns out nice baked longer at this lower temperature.

I have ground all 3 flours in my grain mill, before. Although, I don’t think the chickpeas are very easy on it, and it is probably best to buy chickpea flour already ground. I have also ground my oat flour from the groats. And ground quinoa into flour. I like being able to grind my own flour..minus the noise! That thing is loud!

Lately, however, since I am buying my garbanzo or chickpea flour, I have found that the vitamix easily grinds quinoa. And I have been grinding my oat flour from regular rolled oats in it, as well. This is a little quieter, less mess, and a bit easier!

I used erythritol and NOW brand stevia in this recipe when I first made it. But now, I generally use PYURE. Today I used PYURE + 1/2 tsp of the THM stevia.

Applesauce Spice Cake

Dry ingredients:
1 cup oat flour
1 cup quinoa flour
1 cup garbanzo (or chick pea) flour
1/2 cup erythritol + 1 tsp stevia (NOW extract)
3 Tablespoons cinnamon
1 teaspoon nutmeg
2 teaspoons ginger
1/4 teaspoon cloves
1 teaspoon salt
4 tsp baking soda

Wet ingredients:
1 cup lowfat cottage cheese
3/4 cup eggwhites (about 6)
2 cups applesauce
2 Tablespoons coconut oil

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Instructions: Mix the dry ingredients together in a bowl. Place the eggwhites and cottage cheese in your blender. I normally don’t add the applesauce and coconut oil to the blender, but today I did. I forgot, but it’s ok!

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Blend the eggwhites and cottage cheese well in your blender and add with the rest of the wet ingredients to the dry ingredients and mix.

Pour into a 9×13 baking dish. I just use glass casserole dishes for my cakes! Bake at 300 degrees for 1 hour.

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I will cut this into 12-16 pieces and eat 1 piece as my source of carb fuel in an E (THM terms) setting. I like to have it with a shake to further fill me up! This would also go well as a dessert after a FP meal. Enjoy!

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