Say what?! Yes, homemade cereal. The kind we all loved as a kid, yet sadly gave us when realizing we probably should.
But have no fear, I have now made a healthy version of the our childhood loved cereal, so you can have it once again!
My friend was enjoying the typical version of this the other day, and I just had to have a bite. That is when I realized how much I missed it, and how much I wanted to recreate it!!
Mmmmm. I couldn’t have been happier with my decision to experiment with this.
I could barely stop eating it just dry even to take photos!
See, I’m a little weird, I typically just eat cereal dry as a snack, instead of in a bowl of milk. Just my personal liking. But of course for aesthetics here on the blog, I enjoyed some with milk too (no, I wasn’t letting it go to waste after photographing in the milk)
Gluten free, processed free, white sugar free.. with the same delicious taste.
Can life get any better?
Questions for YOU
-What was your favorite childhood cereal/breakfast? (I was always a toaster strudel fan too haha)
-What is your current favorite cereal?
-Do you eat your dry or in milk, as a snack or as part of a meal?
Until next time,
xoxo Sarah Grace
- ¾ cup Almond Meal
- ½ cup Gluten Free Flour (I used Oat)
- ¼ cup Ground Flaxseed
- 1 Egg
- ¼ cup Unsweetened Almond Milk
- ¼ cup Unsweetened Applesauce
- 4 packets Stevia (or erythritol or sugar or choice)
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon + more for sprinkling
- ¼ teaspoon Sea Salt
- Preheat oven to 375 degrees Fahrenheit
- Combine all dry ingredients in one bowl, and wet in another; whisk both with fork.
- Pour wet into dry ingredients and stir until combined.
- Take two sheets of parchment paper on counter and sprinkle some extra flour on each.
- Put dough onto parchment and cover with other sheet. Roll very thin (like cereal texture, some pieces of mine ended up being a little thick)
- Remove top parchment and flip dough over onto cookie sheet sprayed with nonstick spray
- Sprinkle with extra cinnamon and stevia
- Bake in oven for 10 minutes, remove, cut into little squares (I used a pizza cutter), and place back into oven for 5 minutes.
- Remove again and flip cereal pieces. Bake in 5 minute intervals until done to desired crispness.
- Allow to cool and keep in sealed glassware to keep crispy until using.