- 1/2 cup millet
- 1/2 cup rye flakes
- 1/2 cup wheat flakes
- 1/2 cup oats
- 1/2 cup brown rice
- 1/2 cup amaranth
- 1/2 cup whole barley or barley groats
- 1/2 cup buckwheat groats or buckwheat flakes
NOTE: Measurements above are arbitrary. Feel free to omit any grain or substitute your favorite
In Dutch oven on medium heat, lightly toast the hardy grains (such as brown rice, whole barley,
buckwheat groats) for approximately 8-10 minutes or until fragrant.
Keep stirring grains so they don’t burn.
Then add remaining grains and toast another 5 minutes, stirring constantly. Cool mixture slightly.
Process grain mixture in batches in food processor, grain mill or blender fitted with steel blade.
Grind grains to medium coarse consistency (grainy but not powdered.) Transfer ground grains to
airtight container and store in refrigerator or freezer.
*To prepare hot cereal: To 1 cup of rapidly boiling water add 1/3 cup scant of cereal. Continue
boiling 30 seconds, breaking up lumps with a fork. Reduce heat, cover pan and simmer cereal for
10-12 minutes. *For thinner consistency cereal either increase water or reduce amount of cereal.
Season with salt to taste.
Add your favorite toppings such as cinnamon, flax seeds,milk, etc.