Organic Power Grains Hot Cereal
$12.99 – $155.88
Each serving contains a powerful pack of whole grains, protein, and fibre. This cereal is also a good source of iron, sodium-free, with no artificial sweeteners or preservatives. All ingredients are certified organic and non-GMO. Made in a nut and peanut free environment with no traces of soy or dairy.
4 Whole Grain Organic Ingredients. Pure and Simple.
Organic Whole Oats, Organic Millet, Organic Flax Seed, Organic Sunflower Seeds
Start Your Day With A POWERFUL Boost Of Whole Grain Energy
This unrefined organic whole grain cereal has a delicious nutty flavour and is high in dietary fibre and low in fat. It is a heart healthy blend of certified organic whole grains and is one of the only hot cereals available that is made of 100% whole un-milled grains!
Our Power Grains Hot Cereal can be cooked in a saucepan on the stove or in a slow-cooker on low overnight. For a savory variation, substitute a vegetable stock in-place of the water, season with your favourite herbs & spices, cook and serve as a whole-grain pilaff or risotto-style side dish.
Directions: Stir 1 cup of Power Grains into 3 or 4 cups of boiling water. Cook and stir on low for 20 to 30 minutes. Makes 3 to 4 servings.
Power Grain Bread
Whole grains and just a touch of molasses are packed into this flavourful bread.
1 cup Highwood Crossing Organic Power Grains Hot Cereal
2 cups boiling water
1/4 cup honey
2 tablespoons Highwood Crossing Organic Canola Oil
1 tablespoon salt
2 tablespoons black strap molasses
1/2 cup warm water
2 tablespoons yeast
4-6 cups Highwood Crossing Organic All-Purpose or Whole Wheat Flour (or mixture of both)
Combine the Power Grains, boiling water, honey, oil and salt in a large bowl and let sit for 1 hour. Mix the molasses, warm water and yeast, cover and let sit for 10 minutes or until frothy. Combine the molasses mixture and the power grains mixture and gradually add 4-6 cups (depending on humidity and age of the flour) of an all-purpose flour and whole-wheat flour blend to make a workable mass. Keep kneading for about 8 to 10 minutes total time.
Put dough into a large oiled bowl. Roll dough in oil to cover the whole surface and cover bowl with lid or cloth. Let dough rise in a warm, draft-free place for about 1 hour or until doubled in size. Grease or oil two 9×5 inch bread pans and have ready.
Deflate the dough by pressing your fists into the risen dough. Turn out onto lightly floured counter and divide into 2 pieces with a knife. Tuck the rough cut side into the dough and shape with your hands into a tight oval shape. Set into greased pans. The loaves now need to proof until double in size. – usually about 1 hour, but it depends on the temperature in the house. Set them on top of the fridge for extra warmth.
Preheat oven to 375ºF about 20 minutes before the loaves are ready to bake. Once they have doubled, bake for about 30-40 minutes or until golden and when tapped on the bottom of the pan, there is a hollow sound.
Makes 2 loaves.
|Dimensions||5 x 20 x 25 cm|
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Alberta Foothills of the Canadian Rockies
High River, Alberta
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