Hi friends! How are you doing? Fabulous I hope. I know I sure am. You want to know why? Because I am on vacation! Yep it has been 11 months since I have had a vacation. I cringe just writing that. Horrendous isn’t it? Well I am making up for some lost time with two whole weeks at the lake. In the sun. Getting a tan. Sounds glorious doesn’t it? I’m not trying to make you jealous or anything (ok maybe I am just a little) but I am sure a happy girl at the moment. Yes I still call myself a girl. What age do you think that is no longer appropriate? Woman just sounds so old. I’m not ready to be old yet. Not at all. I will be holding onto that girl title for as long as I can. Maybe once my patients finally stop mistaking me for a medical student will I be forced to accept that I am really getting older. Hopefully that isn’t any time soon.
Today I am sharing a cereal recipe that was inspired by this recipe that I posted months ago. Although I made some major modifications by cutting out the eggs, decreasing the added sweetener and using bananas instead, adding some coconut milk and coconut flour. And I am pretty pleased with how this one turned out I must admit. This is not only a great breakfast option, but works well for snacks as well. Add it to some mixed nuts and dried fruit for a paleo friendly trail mix option. Or add nut milk or coconut milk, top with some fresh fruit and eat it for breakfast. Or just snack on it plain. This recipe only lasted a few days in my fridge before I had eaten the entire batch so if your taste buds are anything like mine you should enjoy it! Plus this one is nut free, dairy free, egg free and compatible with both the SCD and GAPS diets. So it should be able to please all of your dietary needs!
I really hope you like this one! I would love to hear what you think of it. And as always I would be thrilled if you stopped by my social media pages on Instagram, Facebook, Pinterest and Twitter.
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Banana Coconut Crunch Cereal Recipe (Paleo, GAPS, SCD, Gluten Free, Egg Free, Nut Free)
Ingredients
1 1/2 cups raw sunflower seeds (or pumpkin seeds)
1 1/2 cups finely shredded coconut
1/4 cup coconut flour
1 cup pureed ripe bananas (I used 2 large bananas)
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
Directions
1. Preheat your oven to 350F
2. Place the sunflower seeds and shredded coconut into your food processor and process until you have a fine flour
3. Transfer the flour mixture to a bowl
4. Add the remaining dry ingredients and stir well to combine
5. 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)
1. Line 2 baking sheets with parchment paper
2. Transfer half the dough to each baking sheet and cover with another piece of parchment paper
3. Using your rolling pin, roll the dough until it is about 3-4mm thick
4. Using a knife, cut 1 inch squares into the dough
5. 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)
6. Remove from oven and allow them to cool to crisp up
7. Serve and enjoy!
Option Two: Round Cereal
1. Line 2 baking sheets with parchment paper
2. 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)
3. Place in the oven and cook for 14-18 minutes (until they are browned or crisp on the outside)
4. Remove from the oven and let cool to crisp up
5. Serve and enjoy!
NOTE: This cereal can be stored in the fridge for at least one week. And because of the bananas it may turn a slight green colour. Don’t be alarmed it is still okay to eat!