To everyone who has heard me say, “I just want some cereal”. I’m not pregnant. The first comments I got when I asked my fellow NTCs for a cereal recipe, were geared around asking if I was expecting. While I wouldn’t be upset if I did get pregnant, it would not be planned as of right now. That being said, for some reason I have just wanted some cereal. Eggs, bacon, sausage, broth, and the like simply get old. I grew up on cereal and while I wouldn’t purchase it anymore, sometimes it sounds nice. Cereal is typically way over processed and while the box may say “added Vitamin “x” it really isn’t nutrient dense by any form or fashion. There are some store-bought cereals that are ok and many granola packages that can be good, but overall, I’d stay away.
Thankfully after I finished my previous liver detox I got back on raw milk and LOVE IT. My body has never enjoyed milk, but raw is a different story! Long story short, thanks to a wonderful friend, Laura Waldo, who writes for Living Gluten Free and Grain Free, I obtained a recipe for some cereal! Now this recipe doesn’t seem to make a lot. At least in perspective of a standard bowl of cereal. I have found it lasts me about 7 to 8 bowls with roughly 8 pieces in a bowl. I’m sure you could eat more than that, but that fills me for about 3+ hours.
Here is the directions!
- 2 ¼ Cups Almond Flour (where to buy)
- 4 Tablespoons Organic Butter (melted)
- 2 Pastured Eggs
- 1 Tablespoon Organic Ground Cinnamon
- 1 teaspoon Organic Ground Ginger
- 1 teaspoon Organic Ground Nutmeg
- 1 teaspoon Organic Ground Cloves
- 1 Tablespoon Organic Coconut Flour (unsifted)
- Preheat your oven to 350 degrees.
- In a large bowl whip the 2 eggs with a fork.
- Add the remaining ingredients and mix with a fork until well combined.
- Line a large baking sheet with parchment paper.
- Place the mixture into the middle of your pan and place another piece of parchment on top.
- Press out the dough until it is approximately ¼ inch thick. (you may want to half the dough and roll extra thin. I found them a little thick for me)
- Score the dough with a knife or pizza cutter. (where to buy)
- Bake for approximately 20 minutes, until the edges begin to brown.
- Remove the pan from the oven and cool for 5 minutes.
- When cooled, break off the pieces that are crispy. (NOTE: the middle may be soft)
- Place the uncooked/soft portion back in the oven for 5 to 10 minutes and continue baking till crisp.
- Cool and break the rest of the cereal into pieces.
- Store in an airtight container. (Where to Buy)
Variations: If you are wanting a sweeter cereal, add some honey or cinnamon/sugar on top before cooking. You could also probably add some cocoa powder.
Note: While cooking, your butter will make it look much wetter than it is. Just pull it out after the allotted time and check from crispy-ness.
I hope you all try and enjoy this recipe!