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Fun Ways to Use Dee's

There's more than one way to skin a cat. If, perchance, you don't fancy feline epidermal excavation, you can apply your variety-craving left brain to getting your daily dose of Dee's in tasty, new ways. See how others use Dee's Cereal with these recipes or submit your own.

Featured Recipes

HARVEST FRUIT CRISP

  • 6 cups Orchard fruit (apples, pears, peaches) Peeled, cored, and sliced
  • 1 Tbsp. Lemon juice
  • ½ Cup Sugar of *Splenda
  • ½ Tbsp. Cornstarch
  • 1 tsp. Cinnamon

TOPPING

  • 1/3 Cup Whole wheat flour
  • ½ Cup Packed brown sugar or *Sucanat
  • ½ tsp. Salt or *Sea Salt
  • ½ tsp. Cinnamon
  • 3 Tbsp. Butter, chilled or *Coconut butter
  1. Preheat oven to 375 degrees F. Spray 2 qt. baking dish with a non-stick cooking spray.
  2. Combine fruit and lemon juice in baking dish. Toss to coat.
  3. Combine sugar (Splenda), cornstarch, and cinnamon. Stir with whisk until cornstarch is combined. Add cornstarch mixture to fruit and toss to coat. Set aside.
  4. Combine flour, cereal, brown sugar (Sucanat), salt (Sea salt) and cinnamon. Cut in butter (Coconut butter) with a pastry blender until mixture resembles course crumbs.
  5. Sprinkle cereal mixture evenly over the fruit.
  6. Bake for 40 minutes or until fruit is tender and topping is golden. Cool on wire rack for 12-20 min. before serving. Serve plain or ala mode. Servings: 8

WHOLE GRAIN PANCAKES

  • ½ Cup Whole wheat flour
  • ½ Cup Dee's Cereal
  • 1 Tbsp. Brown sugar or *Sucanat
  • ¼ tsp. Salt or *Sea salt
  • 2 tsp. Baking powder
  • Dash Cinnamon (optional)
  • 1 Egg, slightly beaten
  • 1 Cup Skim milk
  • 1 Tbsp. Butter or *Coconut Butter
  • 1 tsp. Vanilla extract
  1. Combine flour, cereal, salt, baking powder and cinnamon in a mixing bowl. Set aside.
  2. Hint: Melt the margarine in the skillet you intend to use to cook the pancakes.
  3. Combine egg and brown sugar. Beat with fork until sugar is mostly dissolved. Add milk and vanilla. Stir.
  4. Add melted margarine as you stir the liquid mixture.
  5. Add dry ingredients and stir gently until blended. Let stand 3-5 minutes.
  6. Ladle onto a preheated non-stick skillet or griddle. Cook until lightly browned on each side, turning only once.
  7. Top with syrup, fruit spread or fresh fruit of your choice. Applesauce is especially good. Servings: 3 or 6 pancakes.

DEE'S FAVORITE COOKIE

  • 1 C Raw cane sugar
  • 1 1/4 C Brown sugar
  • 3/4 Butter
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla
  • 3 Large eggs
  • 1/2 C Water
  • 1 1/4 C Bread flower
  • 1 1/4 C Whole wheat flour
  • 1 1/4 C Dee's Cereal
  • 1/2 C Milk chocolate chips
  • 1/3 C Butterscotch chips
  • 1/3 C White chocolate chips
  1. Preheat oven to 350°
  2. Cream together cane sugar, brown sugar, butter, baking soda, salt and vanilla. Beat on high for 5 minutes.
  3. Add all remaining ingredients and beat on slow for two minutes.
  4. Drop onto a ungreased cookie sheet. Bake for 10-11 minutes. Cool one minute on cookie sheet before removing to wire rack to cool completely.

Servings: 40
Yields: 40 Cookies

BLUEBERRY MUFFINS

  • 1 Cup Whole wheat flour
  • 1 Cup Dee's Cereal
  • 1 Tbsp. Baking powder
  • ¼ tsp. Salt or *Sea salt
  • 1 Egg, slightly beaten
  • 1 Cup Skim milk
  • ¼ Cup Brown sugar or *Sucanat
  • 1 Tbsp. Vegetable Oil or * liquid Coconut Butter
  • 2 Tbsp. Applesauce
  • 1 tsp. Vanilla
  • 1 Cup Blueberries
  • ¾ Cup Powdered sugar
  • ½ tsp. Vanilla
  • 1 Tbsp. Skim milk
  1. Preheat oven to 350ºF. Line muffin cups with cupcake papers.
  2. Combine flour, cereal, baking powder, and salt (Sea salt). Add blueberries and toss to coat with flour mixture.
  3. Combine egg, milk, brown sugar (Sucanat), oil, applesauce, and 1 tsp. vanilla. Whisk lightly to blend.
  4. Stir wet ingredients into the dry ingredients, stirring until moistened.
  5. Gently spoon batter into prepared muffin tin. Bake 15-20 minutes or until lightly golden. Remove from oven and cool on a wire rack. Drizzle glaze over warm muffins.
  6. Optional glaze: Combine confectioner's sugar, ½ tsp. vanilla and 1 Tbsp. milk (vanilla Soy Milk). Add additional milk as needed to achieve desired consistency. Yield: 15 Muffins

MUFFINS WITH DEE'S CEREAL

Combine Dry Ingredients (In one bowl):

  • 1 ¼ Cup Dee's Cereal - Uncooked
  • 1 Cup Whole Wheat Flour
  • 1 tsp. Cinnamon
  • 1 tsp. Baking Powder
  • ¾ tsp. Baking Soda
  • ½ tsp. Salt or *Sea Salt

Combine Wet Ingredients (In another bowl):

  • ¾ Cup Unsweetened Applesauce
  • ½ Cup Honey
  • ¼ Cup Olive Oil
  • 1 Egg
  • 1 tsp. Vanilla
  1. Add wet ingredients to dry ingredients and stir just until moistened.
  2. Spray muffin tin with non-stick spray.
  3. Fill muffin cups with batter until almost full
  4. Bake 15 - 20 at 350ºF (until golden brown)

All Recipes