|Grain Free/Sugar Free Breakfast Cereal|
A real panic set in a couple of weeks ago. I was going in for surgery and knew I would be off my feet, unable to cook for my family. I was in maniac mode; cooking, labeling and freezing healthy meals so my husband and Devon wouldn’t starve. My husband had to go back to work a few days after my surgery, and I was in a quandary trying to come up with breakfast ideas that Devon could prepare for himself. I needed something high in protein, good fats, and fiber, yet it needed to be free of grains and refined sugars. What would Devon eat for breakfast? Answer, Cereal!
What? Aren’t breakfast cereals made from unhealthy extruded grains? Yes, but I found this recipe created by Mari Stock who writes the Primitive Family blog (http://primitivefamily.wordpress.com) and it is free of grains and sugar! Rejoice, a cold cereal that my 7 year old can eat while I am off my feet. I played with this recipe and made a few modifications, but found it to be quite flexible. This cereal makes a healthy grab and go snack, or you can sprinkle a little coconut or maple sugar on the top and have thin and crispy cookies. You will note in the photo that my cereal is shaped in squares. I simply scored the dough before baking with a pizza cutter to form 1×1 squares.
2 1/4 cups Almond Flour
4 Tablespoons Organic Butter (melted)
2 Pastured Eggs
1 Tablespoon Organic Ground Cinnamon
1 teaspoon Organic Ground Ginger
1 teaspoon Organic Ground Nutmeg
1 teaspoon Organic Ground Cloves
1 Tablespoon Organic Coconut Flour (unsifted)
Preheat your oven to 350 degrees.
In a large bowl whip the 2 eggs with a fork.
Add the remaining ingredients and mix with a fork until well combined.
Line a large baking sheet with parchment paper.
Place the mixture into the middle of your pan and place another piece of parchment on top.
Press out the dough until it is approximately ¼ inch thick.
Bake for approximately 20 minutes, until the edges begin to brown.
Remove the pan from the oven and cool for 5 minutes.
When cooled, break off the pieces that are crispy. (NOTE: the middle may be soft)
Place the uncooked/soft portion back in the oven for 5 to 10 minutes and continue baking till crisp.
Cool and break the rest of the cereal into pieces.
Store in an airtight container.
NOTE: To make the cookies: Follow the procedure above, but sprinkle with coconut/maple sugar and score with a knife/pizza cutter. I made mine simple; 3×3 inch squares.