Of the thousands of colorful corn varieties in the world with different flavors and health benefits, we were surprised to learn that just a handful make up almost all the corn we eat!
As we explored different varieties, we discovered Farmer Scott's 55-acre field of delicious purple corn in Dakota County, Minnesota. A descendant of ancient Inca corn, it also has more protein, fiber and antioxidants than modern yellow corn.
The purple corn kernels are then stoneground on an old stonemill in San Francisco. That stoneground flour is then mixed with a pinch of sea salt and organic cane sugar. We cook the 3 ingredients for a couple minutes, flake the cereal into its fun shape, and then toast for 7 minutes. That's it!
*Recipe Disclaimer: Straight out of the oven, the flakes come out a little soft, but they crisp up after cooling.
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