Allergy-Free Healthy Keto Cereal
Ingredients
- 1/2 cup sunflower seed butter (make your own or other nut butter, 125 g/ 4.4 oz)
- 1 cup unsweetened shredded dried coconut (make your own or other nut butter, 125 g/ 4.4 oz)
- 1/4 cup shelled hemp seeds (make your own or other nut butter, 125 g/ 4.4 oz)
- 2 tablespoons cinnamon (make your own or other nut butter, 125 g/ 4.4 oz)
- 1/4 teaspoon salt
- 1/2 cup chia seeds (make your own or other nut butter, 125 g/ 4.4 oz)
- 1/4 cup coconut milk (make your own or other nut butter, 125 g/ 4.4 oz)
- 1/4 cup water (make your own or other nut butter, 125 g/ 4.4 oz)
- 1/4 cup maple syrup
- 1/3 cup erythritol
- 30 drops liquid stevia
- coconut milk (make your own or other nut butter, 125 g/ 4.4 oz)
- almond milk
- full plain yogurt
- frozen mixed berries (make your own or other nut butter, 125 g/ 4.4 oz)
Instructions
- To make the sunbutter, place the sunflower seeds in a food processor and process until smooth (here's a step-by-step guide).
- I used my Kenwood mixer with a food processor attachment.
- Add shredded coconut, hemp hearts, cinnamon (I like cinnamon so I used 2 tbsp), salt and give it a short blitz just enough to combine the ingredients.
- Do not over-process.
- Add the chia seeds, sweetener, coconut milk, water and process for a few more seconds.
- Let the mixture sit for about 15 minutes.
- Meanwhile, preheat the oven to 135 °C/ 275 °F.
- When the mixture is set, divide in half.
- Each half will fill up one oven tray, so you can either bake both halves on two trays or keep one half in the fridge in a ziploc bag for up to 5 days and bake when needed.
- Using a spatula, spread the dough on a baking sheet lined with non-stick baking mat like this one or a strong parchment paper (regular parchment paper may tear).
- The dough should be about 1/8 - inch (1/4 cm) thick.
- To spread it thin, you can place a piece of parchment paper on top of the dough and use a rolling pin.
- Place both baking sheets in the oven and bake for 30 minutes or until crisped up.
- When done, remove from the oven and cut into 1-inch (2 cm) squares with a sharp knife or using a pizza cutter.
- Let it cool down for 10-15 minutes to crisp up.
- You can pre-cut the dough before placing it in the oven to make it easier to cut the squares.
- Once cooled, store in an air-tight container for up to 2 weeks.
- Serve with coconut milk, cream, almond milk or yogurt, and top with some berries.
- Because the cereal doesn't have to be refrigerated, it's also an excellent travel-friendly snacking option.
Originally posted 2019-02-20 17:29:49.
