This commercial cereal is heavily loaded with 12g of added refined sugar per serving and synthetic preservatives like BHT, plus artificial vitamin fortification. DIY organic version eliminates these processed additives while providing superior nutrition from whole food sources and natural vitamin content.
Based on: Whole Grain Cereal
· Makes approximately 45 servings (15 batches worth)
· Serving: 21 biscuits (60g)
Why This Recipe is Seed Oil Free
Commercial Whole Grain Cereal from Food Lion often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Natural source of B vitamins including B12, thiamin, riboflavin, and niacin replacing synthetic vitamin fortification
Sea salt
5g (about 1 teaspoon) · Redmond Real Salt
Enhances flavor and provides natural trace minerals
Instructions
Step 1. Preheat oven to 350°F (175°C). In a large mixing bowl, combine 2700g whole wheat flour, 90g nutritional yeast, and 5g sea salt. Whisk thoroughly for 2-3 minutes to ensure even distribution - nutritional yeast can clump if not properly incorporated. The mixture should appear uniformly golden-colored throughout.
Step 2. In a separate bowl, combine 540g coconut sugar with 45g psyllium husk powder. Mix well with a fork to break up any coconut sugar clumps. Add 480ml (2 cups) warm water and stir vigorously for 30 seconds. Let this mixture sit for 3-4 minutes - the psyllium will create a gel-like consistency that replaces the binding function of gelatin.
Step 3. Pour the wet ingredients into the dry ingredients. Using clean hands or a wooden spoon, knead the mixture for 3-4 minutes until it forms a cohesive dough. The dough should hold together when squeezed but not be sticky. If too dry, add water 1 tablespoon at a time. If too wet, add flour 2 tablespoons at a time.
Step 4. Divide dough into 4 equal portions. On a lightly floured surface, roll each portion to 1/4-inch thickness (about 6mm). Using a sharp knife or pizza cutter, cut into rectangular biscuits approximately 1 inch x 1.5 inches. Each portion should yield about 280-300 small biscuits. Place biscuits on parchment-lined baking sheets, leaving 1/4-inch space between pieces.
Step 5. Bake for 18-22 minutes, rotating pans halfway through. Biscuits are done when golden brown and crispy throughout - they should make a light tapping sound when cooled for 2-3 minutes. Cool completely on baking sheets for 15 minutes before transferring to airtight containers. Any soft spots indicate underbaking and may cause spoilage.
Storage
Store in airtight containers at room temperature for up to 3 weeks. Refrigerate for up to 6 weeks, or freeze for up to 6 months. Without synthetic preservatives, these have a shorter shelf life than commercial versions but maintain superior nutritional value and flavor.
Cost Comparison
Cost per serving (homemade)$0.54
Cost per serving (store-bought)$0.89
Savings39%
Higher upfront cost due to organic premium and bulk buying, but significant per-serving savings. Organic ingredients cost 40-60% more than conventional but eliminate synthetic additives and provide superior nutrition density.