California Almond Sunrise

The cooler temperatures of fall always make me think of warmer foods. Breakfast, the most important meal of the day, is no exception to that feeling.

When we set out to create a delicious warm cereal, the first thing that jumped into our minds was the amazing texture and rich flavor of Irish steel-cut oats—simple in nature, easy to cook and delicious to eat. Not a lot of room for improvement there.

Now, here comes a twist: a unique, all-almond, hot cereal—aka, California Almond Sunrise. Using various almond ingredients, we found ourselves easily matching the grainy texture and nutty flavor of its oat-containing counterpart, while also delivering a nutritious product. The cereal was sampled at the 2009 IFT Food Expo and was met with an enthusiastic response. Another key point to the delicious cereal is that, like the traditional oat-based version, it is entirely devoid of wheat gluten and packed with essential nutrients, protein and antioxidants.

In creating the initial recipe, we prepared the cereal using minimally processed ingredients, such as whole almonds, and broke them down using lab-grade processing equipment. This worked perfectly for the volume and execution that we originally needed for trade-show sampling.

However, once we considered this product for commercialization, we realized the need to involve some experts in the milling industry. We began studying the sieve grades of different ingredients and were able to identify what worked best in our formula. One important ingredient in our formula is almond “flour”—not truly a flour, but rather a fine meal. The description we were given by the almond miller was “80% No. 10 sieve,” indicating that 80% of the mix is No. 10 sieve or smaller. In the formula, instead of whole almonds, we also ended up using almond “pieces,” better known to the industry as U.S. No. 1 Pieces, which have a 1/8-in. diameter, to reduce costs and streamline processing. With a desire to keep the label clean, we resisted using preservatives. Therefore, any commercialization of this product would likely require some sort of modified-atmosphere packaging to keep the product safe during its ambient-temperature shelf life.

One of the sensory qualities we were seeking in the scaled-up product was a creamy mouthfeel, which we achieved with almond butter—a naturally separating type vs. a stabilized, creamier, non-separating variety. We decided to tumble dry the butter to the outer layer of the almond granules, then coat with almond flour. Lastly, almond milk (consisting of almonds, tapioca starch, calcium carbonate, sea salt, potassium citrate, carrageenan, soy lecithin, vitamin A palmitate, vitamin D2 and d-alpha-tocopherol), with its addition of a creamy mouthfeel, was a must for the formula. Because we wanted to stay true to the flavor, we opted for freeze-dried almond milk. There were noticeable differences in the finished flavor of spray-dried almond milk, making freeze-dried the better option.

The completed formula is production-ready and a delicious gluten- and cholesterol-free “cereal” treat. This product is a true testament to the versatility of the California almond, not only as an identifiable ingredient, but also one that serves as a functional ingredient important to any clean-label developer.

Recipe:
Ingredients

4.5 oz. almonds, skin on, ground to 1/16 to 1/8 in. in food processor
1 cup water, cold
1/4 teaspoon salt
1 tablespoon light-brown sugar
1 tablespoon almond flour
1/4 cup almond milk, unsweetened
3 tablespoons almond butter

Procedure: In a heavy-bottomed saucepan, roast the almonds over medium heat to a golden brown, stirring often. Add water, salt and brown sugar, simmering for roughly 2 minutes. Stir occasionally, assuring mixture does not boil over; slight foaming is normal. Add almond flour and almond milk; simmer for another 3 minutes. Stir in almond butter just before serving. Serving suggestion: Serve hot with choice of toppings, like truffle honey, fresh raspberries, roasted apples and date purée.

Formula:

Procedure: Tumble-dry the almond pieces and butter with sugar, almond flour, almond milk and salt to coat. Portion 2 oz. of mix per package. End user: Add 2 oz. of boiling water, stir and allow to sit for 1 minute prior to consuming. Serve hot with choice of toppings, like truffle honey, fresh raspberries, roasted apples and date purée.