Kellogg's has added a new gluten free cereal to their line up-
Special K!
With the loads of Special K items and derivations in the grocery store, it seemed natural that they would offer this sooner or later. This "Touch of Brown Sugar" cereal has a hint of sweetness.
For those that don't know,
Kellogg's is a Michigan company based in Battle Creek, Michigan. It was started by
Will Keith Kellogg. He and his brother,
John Harvey, were the original inventors of flaked cereal. The were
Seventh-Day Adventists and believed in eating a vegetarian diet. Brother John Harvey was a certified physician and believed that most diseases are related to poor intestinal health, including bacterial flora.
Special K was the first high protein cereal on the market.
When my husband was young, his mother would make a dish that was called "Special K Loaf." She purportedly got the recipe from her boss, who himself was Seventh-Day Adventist. While the name "loaf" may be misleading as it is actually made in a 9x13 pan, it is a high protein meal. It is made with cottage cheese, numerous eggs, seasonings and Special K. As odd as it may sound, it's rather tasty. My husband was so excited that I bought this cereal and made this dish!
Special K Loaf
1 24 oz. container cottage cheese (I suggest Daisy brand.)
1/4 c. oil or melted butter
1/2 c. milk
2-4 packs of George Washington Broth seasoning
5 eggs, beaten
1 tbsp. onion flakes (or one small onion, chopped)
1 1/2 cups pecan pieces/meal (can substitute other nuts)
5-6 cups lightly crushed gluten free Special K cereal
In a large bowl, mix ingredients in the order listed. Place in a 9 x 13 greased pan. Bake 45 minutes in a 350 degree oven. For a firmer loaf, you can omit milk.
(When I served leftovers the next day, the loaf had set up very well, and was delicious rewarmed.)Labels: In the kitchen, product review
