Homemade Cold Breakfast Cereal (Grain Free)
By guest blogger Sarah Pope

Cinnamon Crunch Breakfast Cereal (Grain Free)
Ingredients

4 cups almond flour (homemade is the tastiest and most nutritious)
1 cup store bought or homemade coconut flour
3 cups plain yogurt or kefir
3/4 cup coconut oil
1 cup honey
1 tsp sea salt
2 tsp baking soda (optional if you are on SCD diet)
2 tsp organic vanilla extract
1.5 TBL organic, ground cinnamon (add more if desired)

Instructions

Soak almond flour and coconut flour in yogurt or kefir in a covered glass bowl for 24 hours. Mix in remaining ingredients into the batter. Pour batter into (2) 9 x13 pans coated with coconut oil. Bake for 30 minutes at 350F or until a toothpick comes out clean.

Do not overbake. Let cool and then crumble onto baking sheets and dehydrate at 200 degrees for about 24 hours. Take out dried cereal off the top every few hours so as not to overdry and make the cereal too hard. Store in airtight container in the frig.

Peanut Butter Cookie Breakfast Cereal (Grain Free)
Ingredients
4 cups almond flour (homemade is the tastiest and most nutritious)
1 cup store bought or homemade coconut flour
3 cups plain yogurt or kefir
2 cups organic, roasted peanut butter (substitute almond butter or tahini if desired)
3/4 cup coconut oil
1 cup honey
1 tsp sea salt
2 tsp baking soda (optional if you are on SCD diet)
2 tsp organic vanilla extract

Instructions

Soak almond flour and coconut flour in yogurt or kefir in a covered glass bowl for 24 hours. Mix in remaining ingredients into the batter. Pour batter into (2) 9 x13 pans coated with coconut oil. Bake for 30 minutes at 350F or until a toothpick comes out clean.

Do not overbake. Let cool and then crumble onto baking sheets and dehydrate at 200 degrees for about 24 hours. Take out dried cereal off the top every few hours so as not to overdry and make the cereal too hard. Store in airtight container in the frig.