The DIY Pantry Read Online Free PDF Page A

Brush each bun with melted butter.
Bake until the buns are just beginning to brown, 20–22 minutes.
Remove the buns from the oven, transfer to a rack, and brush with the remaining melted butter.
Allow the buns to cool completely. Store in an airtight container at room temperature for up to 3 days.

Whole Grain Nugget Cereal
    This is another great recipe for all those days you’re craving an easy, filling breakfast free of overly refined grains. The bite-size pieces will give you that crunch that makes nugget-style cereals so great, and the barley malt syrup in this recipe gives you that nutty, malty flavor that you’ll find in your favorite name brands.
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    HANDS-ON: 15 minutes
    INACTIVE: 2 3 ⁄ 4 hours
    INACTIVE: 3 hours
    DIFFICULTY LEVEL: ∗∗
    YIELD: Serves 12; Makes 6 cups
    COST PER SERVING: $ $

    CALORIES: 193
    FAT: 1 g
    PROTEIN: 7 g
    SODIUM: 337 mg
    FIBER: 5 g
    CARBOHYDRATES: 42 g
    SUGAR: 7 g
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    1 1 ⁄ 2 cups buttermilk, or 1 1 ⁄ 3 cups milk plus 3 tablespoons lemon juice
    3 3 ⁄ 4 cups whole-wheat, spelt, graham, barley, and/or sprouted wheat flour
    ⅔ cup barley malt syrup
    1 ⁄ 4 cup honey or maple syrup
    1 teaspoon molasses (optional)
    1 teaspoon sea salt
    1 teaspoon baking soda
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Preheat oven to 375°F.
If using milk and lemon juice, stir together and let mixture sit for 5 minutes to thicken.
Mix all ingredients together with an electric mixer until smooth. Add a few more tablespoons of buttermilk if the mixture is crumbly.
Scrape dough onto a parchment paper– or silicone-lined baking sheet. With well-greased hands, press the dough into all corners of the sheet. Bake for 15–20 minutes, or until a toothpick comes out clean. Cool completely.
Once cool, preheat the oven to 200°F and break the bread into large pieces. Pulse in a food processor until the pieces are bite-size.
Return pieces to baking sheet or a large sheet cake pan. Bake for 1 1 ⁄ 2 –2 hours, or until very crisp and just slightly brown. Make sure to stir the pieces every 15 minutes to ensure even crisping.
Cool completely and store in an airtight container for up to 1 month.

Almond Peanut Butter Breakfast Cereal
    This grain-free cereal is popular with kids and adults alike and is sure to be a new favorite in your breakfast and snack line-up. And a word to the wise: to get the best crunch, the best “last-ability” in milk, and the best flavor, bake the crumbs for as long as you can without over-browning them. The toasted nut flavor is irresistible.
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    HANDS-ON: 15 minutes
    INACTIVE: 3 3 ⁄ 4 hours
    INACTIVE: 4 hours
    DIFFICULTY LEVEL: ∗∗
    YIELD: Serves 12; Makes 6 cups
    COST PER SERVING: $ $ $

    CALORIES: 371
    FAT: 29 g
    PROTEIN: 11 g
    SODIUM: 335 mg
    FIBER: 4 g
    CARBOHYDRATES: 22 g
    SUGAR: 16 g
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    1 1 ⁄ 2 cups buttermilk, or 1 1 ⁄ 3 cups milk plus 3 tablespoons lemon juice
    2 1 ⁄ 2 cups almond flour or almond meal
    1 cup peanut butter
    1 ⁄ 3 cup coconut oil, melted
    1 ⁄ 2 cup honey
    1 ⁄ 2 teaspoon sea salt
    1 teaspoon baking soda
    1 teaspoon vanilla extract
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Preheat oven to 325°F.
If using milk and lemon juice, stir together and let the mixture sit for 5 minutes to thicken.
Mix all ingredients together with an electric mixer until smooth. Add a few more tablespoons of buttermilk if the mixture is crumbly.
Spread dough onto a parchment paper– or silicone-lined baking sheet. Bake for 30–35 minutes, or until the edges are well browned and the entire top is dry to the touch. The inside may still be soft. Cool completely.
Once cool, preheat the oven to 250°F and tear the almond bread into large pieces. Pulse in a food processor until the pieces are bite-size.
Return crumbs to baking sheet or a large sheet cake pan. Bake for 2–3 hours, or until very crisp and slightly brown. Make sure to stir the pieces every 15 minutes to ensure even crisping.
Cool completely and store in an airtight container for up to 1 month.

Granola
    Ah, granola, the ubiquitous health cereal. Some