Wholewheat and bean flour cereal

We're experimenting with our breakfast menu here. We don't like the commercial cereals, so standard fair is usually a type of porridge with oats, eggs or baked beans on toast, fruit with yoghurt, smoothies and breakfast muffins, or occasionally pancakes.

Yesterday we tried a new recipe to make a crunchy wholewheat cereal. The recipe has come from regular emails I've subscribed to at Anitra's Place. She shares great recipe ideas, especially using whole foods.

This recent recipe involved whole wheat and ground bean flour.  I don't have any bean flour, so milled my own using some white cannelini beans. The warm 'nutty' aroma filled the room during the milling process, and it can 'just' be tasted when this is just taken from the oven.

The freshly ground whole wheat flour on the left and white aromatic bean flour on the right.

The recipe can be found here.

The smell of cinnamon and ginger permeated the kitchen, and in 20 minutes we couldn't resist a taste test.

Well, the verdict was 'yummmm!', even from a young friend who was visiting yesterday afternoon.  The children collected a small cupful each, fresh from the oven, and happily crunched away.  The mix became even crunchier when cooled.

I didn't actually 'pulse' it to make smaller lumps.  We just crumbled it onto our fruit and yoghurt for breakfast this morning.  Yes, very nice! :)