Happy Monday everyone! Did you have a good weekend? I sure hope so. I won't bore you with the details of mine. Let's just say it involved studying. Lots and lots of studying. I am counting down the days until I can tell you that I actually did something fun with my weekends again (T-minus 5 months…)
I am so excited to share this post with you today. My good friend Kelly from A Girl Worth Saving recently released her first cookbook called Paleo Eats: 111 Comforting Gluten-Free, Grain-Free and Dairy-Free Recipes for the Foodie in You. I just received my copy in the mail a few days ago and I have ear marked almost every single page! Seriously the food in this book looks incredible. It was really hard for me to pick just one recipe to share with you. But I did it. And in continuing on with the breakfast theme here on the blog (Did you see the muffins I posted last time?) I decided to share the Coconut Cinnamon Cereal from the book. I can't even remember the last time I had cereal. Probably 4 years ago? Wow it's been a long time. And to think that I used to eat cereal with soy milk on a daily basis for breakfast. So unhealthy! But this cereal recipe is nothing like a cereal you will find in a grocery store that's for sure. It has healthy ingredients like raw sunflower seeds, cinnamon and coconut flakes. I added a little coconut milk to mine and it was delicious! And both my parents (who are not paleo) agreed. That is a win if you ask me.
Now I could keep raving about the Coconut Cinnamon Cereal but since this is a cookbook review I better tell you a little more about this book. There are 111 recipes in this book, many of them twists on classic foods that I am sure you grew up with, but that Kelly has made paleo friendly. Recipes like fried chicken, onion rings, breadsticks, chicken and dumplings and so many more. And just like on Kelly's blog, the photographs are gorgeous. Every recipe has a picture which I really like, and the directions are easy to follow.
Some of the other recipes that I can't wait to make include:
- Caramel Apple Cinnamon Roles
- Apple Fritters
- Sweet Bread
- Sweet Potato Biscuits
- Oven Baked Dry Rubbed Ribs
- Lamb Gyro Burgers
- Kung Paleo Chicken
- "Oatmeal" Raisin Cookies
- No Bake Chocolate Raspberry Cheesecake
- Grasshopper Pudding
- Cream Filled Chocolate Cupcakes
And for those of you who are just starting your real food or paleo journey I know this can be intimidating. Trust me I was in the same boat a few years ago. It can be very difficult, especially when no one around you eats the same way. Well Kelly's book, Paleo Eats, is way more than your average cookbook. To help you transition to this diet, Kelly has included a few special sections in Paleo Eats to help get you started. Including how to:
- Go Paleo without breaking the bank
- Find the freshest, “cleanest” veggie
- Work with new-to-you Paleo ingredients
- Rescue a culinary disaster
- Stock your Paleo pantry
- Recreate your own family-favorite recipes
The bottom line is that this is not only an amazing cookbook, but a great resource for anyone looking to improve their diet and start a healthier lifestyle. I highly recommend adding Paleo Eats to your cookbook collection. Trust me, you will be glad you did!
½ cup raw sunflower seeds
1 tablespoon ground cinnamon
¼ teaspoon sea salt
¼ cup maple syrup
1 large egg
½ teaspoon melted coconut oil
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. Place the coconut shreds and sunflower seeds in a food processor and grind for 30 seconds.
3. Add the cinnamon, salt, maple syrup, egg, and coconut oil and pulse until combined, about 2 minutes.
4. Scoop the mixture onto the prepared baking sheet.
5. Cover with a second piece of parchment paper and with a rolling pin, roll to ¼-inch thick.
6. Remove and discard the top piece of parchment paper.
7. With a wet knife, score the dough into 1-inch squares.
8. Place in the oven and bake for 10 to 15 minutes, until firm to the touch.
9. Remove from the oven and let sit on the pan for 15 minutes to allow it to crisp up.
Serve and enjoy!
Store in an airtight container in the refrigerator for up to 1 week
Prep time: 15 minutes
Cook time: 20 minutes
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