Crunchy Breakfast Cereal

Category: 
Paleo, Gluten-free, Casein-free, Soy-free, Egg-free, Peanut-free, Shellfish-free, Blood-Sugar Control/Low Glycemic, GAPS, SCD-Specific Carbohydrate, Grain-free, Sugar-free, Appetizers & Snacks, Breakfasts, Nightshade-free
by

This cereal might remind of the simplicity of grape nuts and is served best with coconut milk and a few berries. Feel free to double the recipe to stock up on this healthy staple.

Easy
Fairly cheap

Crunchy Breakfast Cereal
Preparation time
Cooking time
Waiting time 12h

Ingredients

For 4 Dozen(s)

Recipe

  • 2 cup(s) blanched almond flour
  • 2 tablespoon(s) coconut flour, sifted
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) sea salt
  • 1 cup(s) coconut milk
  • 3 tablespoon(s) grade B maple syrup (or a few drops stevia extract)
  • 1 teaspoon(s) pure vanilla extract

Crunchy Breakfast Cereal Directions

  1. Preheat oven to 170F or as low as your oven will go.
  2. Blend almond flour, coconut flour, baking soda and salt in a large mixing bowl. Whist coconut milk, maple syrup/stevia and vanilla in a small bowl, then pour over the dry mixture. Stir until it forms a thick, wet dough. 
  3. Place a piece of parchment paper on a large baking sheet and pour dough on parchment. Using a spatula, spread the dough evenly over the paper. Dehydrate in the oven overnight, about 10 hours. Cool completely. If the mixture is not completely dry and crispy, put back into oven until crispy.
  4. Break cereal into large chunks and place in a Ziploc freezer bag and pound the bag with the back of a skillet until desired consistency. Store in an airtight container for up to one month. Or freeze for several months.

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