Kids like cereal, there, I said it. Unfortunately commercial breakfast cereals, even those that are organic are less than healthy. Many years ago I found this recipe on the primitive family blog, a few tweaks later I had a healthy version of cold breakfast cereal reminiscent of Golden Grahams.
This makes a healthy grab and go snack, or you can sprinkle a little coconut or maple sugar on the top and turn this into thin and crispy cookies. I used a pizza cutter to form 1×1 squares, perfect breakfast cereal size, but make them larger for cookies. These also freeze beautifully so I double the recipe and keep a container in the freezer.
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.