BANANA COCONUT CRUNCH CEREAL - PALEO, GAPS, GLUTEN FREE, EGG FREE, NUT FREE

BANANA COCONUT CRUNCH CEREAL - PALEO, GAPS, GLUTEN FREE, EGG FREE, NUT FREE

Do you like cereal for breakfast?  This is a great recipe to try.


By pureandsimplenourishment.blogspot.fr

Ingredients

225g/1 1/2 cups raw sunflower seeds (or pumpkin seeds)

120g/1 1/2 cups finely shredded coconut

30g/1/4 cup coconut flour

1 cup pureed ripe bananas (I used 2 large bananas)

60ml/1/4 cup coconut milk

2 TBSP honey

2 TBSP coconut oil

1 tsp vanilla extract

2 tsp ground cinnamon

1/2 tsp baking soda

pinch sea salt

Preheat your oven to 350F/175C.   Place the sunflower seeds and shredded coconut into your food processor and process until you have a fine flour.  Transfer the flour mixture to a bowl.  Add the remaining dry ingredients and stir well to combine.   Add the wet ingredients and mix well with a spoon or pastry blender.  Now you have 2 options depending on if you want square cereal or round cereal (see below) .

Option One: Square Cereal (this is the easier version)

Line 2 baking sheets with parchment paper.  Transfer half the dough to each baking sheet and cover with another piece of parchment paper.   Using your rolling pin, roll the dough until it is about 3-4mm thick.   Using a knife, cut 1 inch squares into the dough.   Place in the oven and cook for 24-28 minutes (NOTE: if you are like me and don't roll the dough evenly, the edges may cook quicker so I recommended checking at 20 minutes and taking out the edge pieces if they are browning).   Remove from oven and allow them to cool to crisp up

Option Two: Round Cereal

Line 2 baking sheets with parchment paper.   Form 1-1.5 cm round balls of dough with your hands and place on the baking sheets (this should make enough for 2 baking sheets).  Place in the oven and cook for 14-18 minutes (until they are browned or crisp on the outside).   Remove from the oven and let cool to crisp up.