Homemade Grape Nuts Cereal (Paleo, Gaps, Primal, Grain Free, Dairy Free)
I recommend making double the recipe, since it only serves four. Serve over cold raw milk, organic milk, almond milk, or rice milk.
Adapted from Good to the Grain
- Prep Time: 15 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 15 minutes
- Category: Breakfast
- Diet: Gluten Free
Ingredients
Units
- 2 cups almond flour (I used Honeyville)
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon Celtic sea salt
- 1 cup coconut milk
- 3 tablespoons honey
- 1 teaspoon vanilla
Instructions
- Preheat oven to 170ºF or as low as your oven will go (you can also make this cereal in a dehydrator). Whisk almond flour, coconut flour, baking soda and salt in a large mixing bowl. Whisk coconut milk, honey and vanilla in a small bowl and pour over dry mixture. Stir until mixture forms a thick, wet dough. Place a piece of parchment paper on a large baking sheet and pour dough onto parchment. Using an offset spatula, spread the dough evenly over the pan. Dehydrate in the oven overnight, about 10 hours. Cool completely.
- Break cereal apart and feed through the tube of a food processor with the large-holed grater attached. (Alternatively, place all cereal pieces in a ziploc bag and crush the cereal by pounding the closed bag with the back of a skillet).
- Serve cereal with cold milk. Cereal will keep in an airtight container for about 1 month at room temperature.
Nutrition
- Serving Size: Serves 4