Leave the eggs aside this morning and make yourself some paleo cereal that’s well worth the effort
I’ve been thinking about a breakfast cereal recipe for some time and it’s been sitting in my ‘drafts’ section for ages. I considered making a version of my sunflower and tahini crackers but adapted and tweaked to be more ‘breakfasty’ (it’s in the urban dictionary so I’m going with it!).
Then I made some almond milk yesterday and had the leftover pulp just aching to be used. This is when inspiration struck and I got into my kitchen and started mixing things together. The result? A deliciously chewy cereal, flavoured with a hint of cinnamon and vanilla, and with a dash of almond milk, well, it’s pure joy!
This is an indulgent breakfast treat and I would not recommend you make a huge batch and store it for ages – remember there are no preservatives in this so it won’t keep for more than a day or two. Also, it isn’t the cheapest of breakfasts either but once in a while… don’t mind if I do, Sir! 😉
Recipe for Gluten and Grain free Paleo Breakfast Cereal
Yield: 2-3 good sized servings
Prep time: 5 minutes
Cooking time: 15-20 minutes
What you need
1 cup almond flour (or pulp from making almond milk)
1/4 cup flaxmeal
1 tblspn psyllium husks
1 level tspn cinnamon powder
1/2 tspn vanilla powder
Pinch of salt
1 jumbo egg white, whisked
2 tblspns water
1 tblspn honey/date paste
2 tblspns almond milk
What you need to do
1. Preheat oven to 150°C.
2. Mix dry ingredients together.
3. Combine the wet ingredients in a separate bowl, and add to dry ingredients. Mix well and form a dough.
4. Spread evenly (not too thinly) on a silicone baking mat or lined baking tray. Place into the oven for 10 minutes.
6. Remove from the oven, allow to cool fully, and done!
A bit of crunch and a lot of yum! Serve with almond milk, fruit and dried berries for a great start to the day.
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