{"id":240702,"date":"2010-01-28T06:52:39","date_gmt":"2010-01-28T11:52:39","guid":{"rendered":"http:\/\/www.egglesscooking.com\/?p=1695"},"modified":"2010-01-28T06:52:39","modified_gmt":"2010-01-28T11:52:39","slug":"homemade-chocolate-cereal-using-ragi-flour","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/240702","title":{"rendered":"Homemade Chocolate Cereal using Ragi Flour"},"content":{"rendered":"<p class=\"first-child \"><center><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"Homemade Chocolate Cereal using Ragi\" src=\"http:\/\/www.egglesscooking.com\/images\/breakfast\/ragi-cereal-2.jpg\" title=\"Homemade Chocolate Cereal using Ragi\" width=\"500\" height=\"373\" \/><\/p>\n<p><\/center><\/p>\n<div class=\"noPrint\">\n<p><span title=\"R\" class=\"cap\"><span>R<\/span><\/span>agi (<strong><a href=\"http:\/\/en.wikipedia.org\/wiki\/Finger_millet\" >finger millet<\/a> <\/strong>) has not been my favorite for a couple of reasons and this month I have tried my best to start liking it by using it in interesting forms and surprisingly I did like it.  I think the one common reason why some people may not be excited about ragi is the dull appearance it lends to the cooked dish.  I think that a dish should not only be healthy but it should look good too.  So I was thinking of ways to make ragi look more appetizing and came up with this idea.<\/p>\n<\/div>\n<p><span id=\"more-1695\"><br \/>\n<span style=\"float:left;\"><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"pub-8580655884330693\";\n\/* 300x250, created 12\/11\/09 *\/\ngoogle_ad_slot = \"3194220409\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/span><\/span><\/p>\n<p>I usually do not buy sugary cereals.  It is always Fiber One and plain old Cheerios.  My son likes both.  Others which I get occasionally are corn flakes, puffed brown rice, puffed millet and puffed corn.  I once tried the cocoa pebbles and felt that it way too sweet.  My son keeps asking for chocolate flavored cereal and I keep telling him that I cannot get it because it is not healthy.  Finally I got the idea to make my own <strong>chocolate cereal<\/strong>.<\/p>\n<p>I decided to mix cocoa powder with ragi flour; sweeten it with maple syrup; form a smooth dough and try to cut out small circles and bake it.  After I was done preparing the dough, I was able to roll it out but was not able to remove the circles off the surface.  It was sort of sticky.  So I decided to score it into diamonds instead and bake it like crackers.  Even though I was not able to do exactly what I had planned to but the experiment did end well.  My son loved this homemade <strong>chocolate cereal<\/strong>.  Keeping the recipe I have given as a base one can try this with a variety of flours and come with a lot of healthy variations.<\/p>\n<p><p><center><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"Homemade Chocolate Cereal using Ragi\" src=\"http:\/\/www.egglesscooking.com\/images\/breakfast\/ragi-cereal.jpg\" title=\"Homemade Chocolate Cereal using Ragi\" width=\"500\" height=\"395\" \/><\/p>\n<p><\/center><\/p>\n<div class=\"cb\">\n<div class=\"bt\">\n<div><\/div>\n<\/div>\n<div class=\"i1\">\n<div class=\"i2\">\n<div class=\"i3\">\n<p>\n<span style=\"float:right\">Note: There is a print link embedded within this post, please visit this post to print it.<\/span><\/p>\n<h1>Homemade Chocolate Cereal<\/h1>\n<h2>Dry Ingredients:<\/h2>\n<div class='inglong1'><span class='inleft'>Ragi (Finger Millet) Flour<\/span><span class='qtyright'> 1\/2 cup<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Whole Wheat Flour<\/span><span class='qtyright'> 1 tablespoon<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Flax Seed Powder<\/span><span class='qtyright'> 1 tablespoon<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Cocoa Powder<\/span><span class='qtyright'> 4 teaspoons<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<p><h2>Wet Ingredients:<\/h2>\n<div class='inglong1'><span class='inleft'>Vegetable Oil Spread<\/span><span class='qtyright'> 1 teaspoon<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Maple Syrup<\/span><span class='qtyright'> 3 tablespoons<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Water<\/span><span class='qtyright'> 3 tablespoons<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Vanilla Extract<\/span><span class='qtyright'> 1 teaspoon<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<p><strong>Yield:<\/strong> Approximately 2 cups.<\/p>\n<h2>Procedure:<\/h2>\n<p>1. Preheat oven at 375F\/190C for 15 minutes.  If using a cookie sheet with edges, flip it over (so you get a flat top) and grease it with some oil spread. Or you can use a flat cookie sheet and grease the same.  You will be requiring 2 sheets. <\/p>\n<p>2. Meanwhile combine together the dry and wet ingredients into a smooth dough.<\/p>\n<p>3. Divide the dough into two equal parts and roll each half directly on the greased cookie sheets.  Roll as thin as possible and using a knife\/pizza cutter score it into diamonds\/squares directly on the cookie sheet; do not separate.  Bake for 8-15 minutes.  The baking time depends on the thickness of the rolled out dough.   <\/p>\n<p>The first set I baked was thicker than the second set.  So the first one took approximately 12-13 minutes but the 2nd was done in about 8 minutes itself.  You can smell the cocoa and also can see that the pieces around the edges turning sort of black.  Keep a watch and remove the pans immediately out of the oven.<\/p>\n<p>4. The pieces will start coming off while you are removing it from thee sheet.  Spread it on a plate or another cool sheet.  Once the chocolate squares have cooled completely store it in an airtight container.<\/p>\n<h2>How to serve it?<\/h2>\n<p>This chocolate cereal is not crispy like the store bought ones.  The texture is like that of a cracker.  So I would suggest to warm the milk before adding to the cereal so the heat will soften it up and give the right texture.  I served this for my son with some warm almond milk and a hint of maple syrup and he loved it.  He was asking for more on the same day.  He also had it as a snack by itself.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"bb\">\n<div><\/div>\n<\/div>\n<\/div>\n<div class=\"greet_block\">\n<div class=\"roundedcornr_box_567221\">\n<div class=\"roundedcornr_top_567221\">\n<div><\/div>\n<\/div>\n<div class=\"roundedcornr_content_567221\">This ragi <strong>chocolate cereal<\/strong> goes to this month&#8217;s <strong><a href=\"http:\/\/www.egglesscooking.com\/2009\/12\/31\/jfi-ragi-event\/\">JFI-Ragi<\/a><\/strong> hosted by me and originally started by <strong><a href=\"http:\/\/www.themahanandi.org\/\" >Indira<\/a><\/strong>.<\/div>\n<div class=\"roundedcornr_bottom_567221\">\n<div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><a class=\"a2a_dd addtoany_share_save\" href=\"http:\/\/www.addtoany.com\/share_save?linkurl=http%3A%2F%2Fwww.egglesscooking.com%2F2010%2F01%2F28%2Fhomemade-chocolate-cereal%2F&amp;linkname=Homemade%20Chocolate%20Cereal%20using%20Ragi%20Flour\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.egglesscooking.com\/wp-content\/plugins\/add-to-any\/share_save_120_16.png\" width=\"120\" height=\"16\" alt=\"Share\/Bookmark\"\/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ragi (finger millet ) has not been my favorite for a couple of reasons and this month I have tried my best to start liking it by using it in interesting forms and surprisingly I did like it. I think the one common reason why some people may not be excited about ragi is the [&hellip;]<\/p>\n","protected":false},"author":127,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-240702","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/240702","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/127"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=240702"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/240702\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=240702"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=240702"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=240702"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}