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Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Gluten Free Pumpkin Flax Granola Muffins

Can’t decide what to have for breakfast? Get your cereal and bread all in one with gluten free pumpkin flax granola muffins. They are the perfect way to start your day this fall.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

I am working with Stonyfield and Nature’s Path for this post. I have been compensated for my time commitment. But the opinions and ideas are my own. I have not been paid to post positive reviews.

It’s no secret. I L-O-V-E granola. Really I love cereal of any kind.

But cereal is a rare commodity around here, only showing up on the breakfast menu when I have time to make some. Most cereal is just not healthy.

My kids enjoy my homemade granola. I make a kettle corn version that everyone goes crazy for.

But it sure is nice to get variety once in a while. And to give myself a break (it’s hard work cooking for a family with so many different allergies!)

So I was excited to try two products from Nature’s Path – Pumpkin flax granola and Cranberry Vanilla Qia.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Big helpers.

Since I can’t have either my big kids gladly volunteered to be the taste testers!

Both kids really loved the Qia. It is a unique blend of seeds and dried fruit. We tried it in both milk and yogurt. Either way is great.  Just mix and let it sit for five minutes. Breakfast is served.

My oldest was the granola sampler (since my son is allergic to some of the ingredients). She gave it two thumbs up!

She even got an extra special treat one day with an Oh My Yog! yogurt and pumpkin flax granola in her lunch.

From a flavor standpoint both products are winners.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

My kids reviewed the taste. I reviewed the ingredients.

I was disappointed to see soy oil in the granola. We try to avoid all soy. I also am not sure what oat syrup solids are. It sounds a lot like corn syrup solids, just using a different grain.

I was hopeful as I read the ingredient list of the Qia cereal. Until I got to the last one – natural vanilla flavor.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Natural flavor is my biggest pet peeve when it comes to “natural” products.

Natural flavor is pretty much the same thing as artificial flavor.

They may start with different ingredients, but the end product is about the same. And they impact my children the same way.

Both make my kids C-R-A-Z-Y.

Preparation is key.

I also think that seeds and grains need to be properly prepared to avoid nutrient deficiencies and to aid in digestion. Eating all of these oats and seeds that haven’t been soaked can be hard on the gut. My son seemed to have a really hard time with the seeds and had some off tummy days.

So I did let my kids try both products. But they are not items I would let them have regularly.

Pumpkin flax granola is good for those times when you are traveling or for those days here and there when you really have no time at all to prepare breakfast.

It also makes a great addition to muffins! Especially if you can’t have eggs.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Flax seed is a great egg substitute.

So I used the pumpkin flax flavor of the granola and bumped it up with real pumpkin and flax seeds to create gluten free egg free pumpkin flax granola muffins.

A little sprinkle of granola on top adds a nice crunch and burst of flavor.

Since I like to prepare my grains I used Stonyfield whole milk yogurt to soak the flour first. The yogurt not only breaks down the phytic acid, it also helps bind the muffins and give them a soft texture.

You can make the muffins with or without the granola added. I made some without for my son and he still loved them.

Pumpkin and flax are a great pair. Put them in a muffin and you have a great fall breakfast. Make a big batch to stock the freezer for easy weekday mornings.

Are you a cereal fan? Or do muffins top your list?

Why not put them together and enjoy some pumpkin flax granola muffins. Use pumpkin flax granola or your favorite homemade granola for a new twist on breakfast.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite | A gluten and egg free muffin packed with pumpkin and flax seeds plus granola for extra crunch

Gluten Free Pumpkin Flax Granola Muffins
Serves 12
A gluten and egg free muffin with pumpkin flavor and crunchy granola.
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Ingredients
  1. 1 cup sorghum flour (or brown rice or whole wheat)
  2. 1/4 cup warm water
  3. 1/2 cup plain, whole milk yogurt
  4. 1 cup tapioca flour (or white rice or all purpose)
  5. 1/2 cup granola + 1/4 cup for topping
  6. 1/2 cup pureed pumpkin
  7. 2 Tbsp. ground flax seeds
  8. 1/3 cup organic cane sugar
  9. 1 tsp. baking soda
  10. 1/2 tsp. unrefined sea salt
  11. 3 Tbsp. whole milk
  12. Optional: 1/3 cup mini chocolate chips or dried fruit
Instructions
  1. In a large bowl combine the sorghum, water and yogurt. Cover and let sit 7-24 hours.
  2. Heat the oven to 350*F. Line a muffin pan with paper or silicon muffin cups.
  3. Add the flax seeds to the soaked flour. Let sit 5 minutes.
  4. Add the remaining ingredients (except granola for topping).
  5. Mix well.
  6. Fill muffin cups 3/4 full. Sprinkle granola on top of each muffin.
  7. Bake for 25 - 30 minutes.
Notes
  1. Squash or sweet potato can be used in place of the pumpkin.
  2. The muffins can be made without the granola.
  3. To make these dairy free replace the yogurt and milk with coconut milk or water.
Just Take A Bite http://justtakeabite.com/
 In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Sourdough Cherry Granola | Homemade Dutch Apple Pie

Sourdough Cherry Granola

Sourdough cherry granola is a simple, traditionally prepared breakfast cereal that incorporates fresh cherries with a touch of maple syrup and honey.  No baking required and only five ingredients!  It doesn’t get much easier.

Sourdough Cherry Granola | Homemade Dutch Apple Pie

When I was in college I got hooked on granola.  I have no idea what brand they had, but the granola in the cereal bins in our cafeteria was amazing!

Just thinking about it makes me want a bowl.  Granola and milk…two things I miss dearly.

I looked forward to it every single day.  Yes, I said every day.

If you’ve been around here long you know that eating the same foods every day often leads to an intolerance or even allergy.  Which is why I now am on a rotational diet.

Can you guess what I can’t eat now?  Oats.  Which means no traditional granola.

Sourdough Cherry Granola | Homemade Dutch Apple Pie

There are alternatives.

I’ve made alternative versions of granola over the years like grain free granola and soaked cereal.

Nuts have been out of my diet for a long time now.  And lately my little one reacts to so many things that my grain options are dwindling…even many of my usual gluten free grains.

Instead I use a lot of sourdough right now (but of course I try not to eat it every day!)

What do you do with bowls full of cherries?

After cherry picking recently I was trying to brainstorm new ways to use up cherries.  I decided to try my hand at making granola using my sourdough starter with added cherries for a sweet twist.

Making granola could not get any simpler!  There are only five ingredients in sourdough cherry granola.  All you do is mix and dehydrate.

The result is a sweet, fruity, crunchy cereal perfect for snacking or an easy summer breakfast.

Sourdough Cherry Granola | Homemade Dutch Apple Pie

Sourdough Cherry Granola
Serves 12
A sweet, fruity, crunchy granola made with traditional sourdough and sweet cherries.
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Ingredients
  1. 2 1/2 cups sourdough starter
  2. 1 cup sweet cherries, pitted
  3. 1/4 cup honey
  4. 1/3 cup maple syrup
  5. 1 tsp. unrefined sea salt
  6. optional: 1/2 tsp. baking soda to make it a bit softer
  7. optional after drying: chopped nuts, dried fruit, coconut flakes, min chocolate chips
Instructions
  1. 3 - 9 hours before making the granola feed your sourdough starter so you have at least 3 1/2 cups.
  2. Puree the cherries in a blender.
  3. Mix the cherry puree, sourdough starter, honey, syrup and salt (and soda if using).
  4. Pour the mixture onto parchment lined dehydrator trays (this filled two trays in my Excalibur).
  5. Dry on the highest setting until crisp (this took about 15 hours for me).
  6. Break the granola into small pieces for granola or large pieces for crackers.
  7. Store in a sealed container in the cupboard or in the freezer for long term storage.
Notes
  1. You can replace the cherries with strawberries, blueberries, raspberries or a combination of fruit.
  2. You can use all honey or all maple syrup. The combination gives a neutral/mild sweet flavor.
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There is no flour added to the sourdough starter so you don’t have to worry about waiting for grains to ferment.

There is also no need to worry about oats!

Are oats really that great?

It’s funny that oats are such a staple in our culture.  Oatmeal is thought of as the “perfect breakfast” and great for heart health.  But I find that many people have a really hard time digesting oats.  Even my mom (that doesn’t know a ton about real food) thinks they are hard on your stomach.

And if they are not properly prepared they are extra hard on your gut due to the high phytic acid content.

I attempted to eat oats once recently…and my baby had such  horrible reflux or stomach pain (she can’t tell us which yet) that she just screamed.  So it’s nice to have an alternative to the traditional oat-based cereals.

Sourdough Cherry Granola | Homemade Dutch Apple Pie

But how does it taste?

Now let’s get to the really important part – what my kids think.

They love it!

To be honest we haven’t been eating it as cereal much.  But we have been munching on it a lot!

Sourdough cherry granola is the perfect finger food for snacks whether at home or on the go.  It is not messy and stays good at room temperature.

I kept my sourdough cherry granola simple.  If you want to spruce it up you can add dried fruit, nuts, coconut flakes or chocolate chips after it is dried and crumbled.

Not a cereal fan?  Break the dried sheets into larger chunks for crackers!

Sourdough cherry granola is a great way to use fresh summer fruit.  If you want to change it up you can swap blueberries, strawberries or raspberries for the cherries.

Give yourself a break.

This summer let yourself sleep in once in a while and wake up to a simple, no prep breakfast.  Pour raw milk over your sourdough cherry granola or sprinkle the granola on a dish of whole milk yogurt.

Take five minutes and five ingredients to get sourdough cherry granola going.  Then let your dehydrator do the work.  Stock your pantry and your freezer with this delicious breakfast.

Are you a granola fan?  What is your favorite version?

Sourdough Cherry Granola | Homemade Dutch Apple Pie

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Basic Grains: Quinoa

Basic Grains: Quinoa | Homemade Dutch Apple PieNow that you understand why it’s so important to properly prepare your grains (and nuts and seeds) it’s time to start learning how.  Let’s start with the basics.

Today I’m starting my basic grain series with quinoa.  Although it is technically a seed it is treated the same as a grain.  Plus it is a delicious and nutritious addition to your diet, even if you are gluten free.

It took a long time for me to understand how to work with quinoa.  I treated it like I did rice – add water, boil, done.  But quinoa needs more care than that to make it digestible.

The first step is soaking the quinoa to remove the bitter coating and start the fermenting process.

Then the quinoa is rinsed.  Finally it is cooked, preferably in broth for a nutrient boost and easier digestion.

If you look at the directions on a package of quinoa it will usually say to cook about twelve minutes and then let it sit for fifteen minutes.

But to really cook it properly quinoa should be cooked for about an hour.

After the soaking, rinsing and long cooking you’ll have a flavorful dish that is easy on the tummy.

If using the quinoa for something that is not savory you can simply cook it in water.  It will still be prepared well for easier digestion.

Quinoa can be cooked in advance and used in cold salads, added to soups or even used as a replacement for oatmeal for breakfast.  It will add great texture and flavor to your food.  Plus it has a lot of protein.

Are you sick of rice or just want something different?  Thinking about trying quinoa?  Get it soaking a day ahead and you’ll be all set for an easy and nutritious part of your meal.Basic Grains: Quinoa | Homemade Dutch Apple Pie

Basic Grains: Quinoa
Serves 4
Basic cooking directions for properly prepared quinoa.
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Ingredients
  1. 1/2 cup quinoa
  2. 2 cups warm water
  3. 2 Tbsp. lemon juice, kefir or whey
  4. 1 1/2 cups water or broth
  5. seasoning (optional - salt, garlic powder, herbs)
  6. 1-2 Tbsp. EVOO, coconut oil or butter (optional)
Instructions
  1. Combine the quinoa, water and lemon juice.
  2. Let sit 24 hours.
  3. Drain and rinse the quinoa.
  4. Place the quinoa in a medium saucepan.
  5. Add the broth/water and seasoning.
  6. Bring to a boil. Simmer, covered about one hour. Add extra liquid if getting too dry.
  7. Remove from heat and add fat if desired. Adjust seasoning to taste.
Notes
  1. If using the quinoa for a breakfast cereal or something not savory use water for cooking and don't add seasoning.
  2. Quinoa can be cooked in advance and kept in the refrigerator until needed. Simply reheat with a bit of broth or water.
  3. Cooked quinoa can be added to soups and salads.
  4. Cooked/cooled quinoa can be used in place of polenta.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Granola Pancakes {gluten free, dairy free, nut free, corn free}

Granola pancakes gluten free dairy free nut free corn free soaked option || Homemade Dutch Apple PieTwo favorite breakfast foods in my house are pancakes and granola.  They are both delicious and filling – a great combination for hungry kids!

I decided to combine these favorite foods into one and make granola pancakes!  You get the fluffy pancake plus some extra sweetness and crunch of granola.

You can use whatever granola you have on hand.  We always have homemade granola in the cupboard and/or freezer since it’s so easy to make.  These pancakes would even taste great with soaked granola, grain free granola or  kettle corn granola!

The pancakes are gluten, dairy, nut and corn free.  You can even make them egg free by using an egg replacement like flax eggs.  There is also an option to soak the grains to make the pancakes easier to digest and allow you to absorb the nutrients better.Granola pancakes gluten free dairy free nut free corn free soaked option || Homemade Dutch Apple Pie

If you don’t tolerate oats (like me) you can swap the granola for soaked cereal or homemade “Golden Grahams.”  You still get that bit of crunch and sweetness added to your pancakes.

Make a big batch of these so you can freeze some.  Then you have easy weekday breakfasts that will give your kids energy to make it through the day.

Are you trying to make some changes this year to get yourself and your family healthier?  Start with making nutrient dense and energy packed breakfasts.  These pancakes are the perfect thing to try.  Top the pancakes with butter or coconut oil and pair them with bacon, eggs, sausage, nuts or cheese.  You’ll have a delicious, healthy breakfast with a balance of protein, fat and carbohydrates.

Ready to get out of your usual pancake rut?  Try granola pancakes!  It’s a treat for the whole family.

Granola pancakes gluten free dairy free nut free corn free soaked option || Homemade Dutch Apple Pie

Granola Pancakes {gluten free, dairy free, nut free, corn free}
Yields 6
A fluffy pancake with the sweet crunch of granola.
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Ingredients
  1. 1 1/4 cups any combination of gluten free flour
  2. 2 Tbsp. cane sugar or coconut sugar
  3. 1/4 tsp. sea salt
  4. 1/2 tsp. baking soda
  5. 1/2 tsp. cream of tartar
  6. 1 egg
  7. 1 tsp. vanilla
  8. 2 Tbsp. coconut oil, melted (or butter)
  9. 3/4 cups coconut milk, almond milk or dairy milk
  10. 1/2 cup granola
Instructions
  1. In a large bowl beat the egg.
  2. Add the flour, sugar, salt, soda, cream of tartar, vanilla, oil and milk. Blend well.
  3. Heat a griddle or skillet over medium heat and coat with coconut oil, lard or butter.
  4. Pour rounds of batter onto skillet.
  5. Sprinkle a couple Tbsp. of granola onto each pancake.
  6. Cook until the edges are dry and bubbles pop.
  7. Flip and cook pancakes another 2 minutes.
  8. Repeat until batter is used up.
  9. Serve with butter, maple syrup and/or honey.
  10. Top with extra granola if desired for more crunch.
Notes
  1. Use at least 1/4 cup of a starchy flour like tapioca or white rice.
  2. To soak these pancakes combine the flour, oil, milk and 2 Tbsp. yogurt or lemon juice. Let set 7-24 hours. Add the remaining ingredients (except granola) and cook according to the same directions.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Kettle Corn Granola

Kettle corn granola is a little salty and little sweet.  You get the flavor of kettle corn in your breakfast bowl!Kettle Corn Granola || Homemade Dutch Apple PieGranola is one of my absolute favorite foods.  I got hooked on it in college…and ate it every day.  I wish I had known back then just how easy it is to make your own granola.

Now I make it all the time.  I always have some on hand for an easy snack or quick breakfast.  It’s great mixed in yogurt or eaten plain with milk.  I even love putting some in my daughter’s lunch for a filling finger food.

I’ve been making granola for many years now.  I have several granola recipes already on the blog.  I don’t usually follow a recipe anymore.  I just use what we have on hand and create something new every time.

Recently I came up with a unique version of granola.  It’s salty and sweet and very addictive!!  I call it kettle corn granola because it really tastes like kettle corn.Kettle Corn Granola || Homemade Dutch Apple Pie

My kids love to munch on this stuff.  As you can see my son had no problems helping me make the granola and being my taste tester.

One of the great things about granola is that you can make a huge batch (I usually do about 10 cups of oats at a time – a double batch of this recipe) and freeze it.  Then when you want granola you are set.  You don’t even have to thaw it!  Granola is ready straight from the freezer.  I usually keep a small jar in the cupboard and refill it from the freezer stash as we use it up.

 The other thing I love about granola is how much money it saves.  Have you looked at the price of granola made with quality ingredients?  I was recently at a local meat market.  They had locally made granola…for $4 for about 6 oz.!!!  That is insane.

When you make granola at home you control the ingredients and you save a ton of money.  You also make a very allergen-friendly breakfast treat.  This one is gluten, dairy, nut and egg free.Kettle Corn Granola || Homemade Dutch Apple Pie

Granola only takes about five minutes to prepare.  The end result is a huge batch of homemade cereal that will last a long time.  It is also the perfect project to do with kids.  When I make granola each kids gets his or her own bowl to create their own batch.  They can add whatever they like.  My kids love being creative with granola.  Sometimes we end up baking theirs, but usually they eat it before it gets to the oven.

This would make a great Christmas gift.  Make a couple batches, package it and pass it around to family and friends.  Throw a few mini chocolate chips in after the granola has cooled and you’ll really be giving a delicious treat.

If you want to be sure you’re really getting all of the nutrients out of your granola you can make this into a soaked version.  You’ll have to plan ahead, but it’s still oh, so delicious!

Do you like the salty sweet combination of kettle corn?  Now you can enjoy it for breakfast with kettle corn granola.

Kettle Corn Granola || Homemade Dutch Apple Pie 

Kettle Corn Granola
A delicious granola cereal that has the sweet and salty flavor of kettle corn.
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Unsoaked
  1. 5 cups old fashioned oats
  2. 1/2 cup water
  3. 3/4 cup coconut oil and/or butter
  4. 1/2 cup coconut sugar
  5. 1/4 cup honey
  6. 1/4 cup maple syrup
  7. 1 tsp. unrefined sea salt
Soaked
  1. 5 cups old fashioned oats
  2. 2 1/2 cups warm water + 2 Tbsp. yogurt, kefir or lemon juice
  3. 1/3 cup coconut oil and/or butter
  4. 1/2 cup coconut sugar
  5. 1/4 cup honey and/or maple syrup
  6. 1 tsp. unrefined sea salt
Unsoaked
  1. Heat the oven to 350*F.
  2. In a large bowl combine the oats, water and salt.
  3. In a saucepan heat the sugar, honey, syrup and oil until the oil is melted and the sugars and oil combine.
  4. Pour the sugar/oil mixture over the oats. Mix until well combined.
  5. Spread the oat mixture onto a large parchment lined baking sheet.
  6. Bake for about one hour, stirring every 20 minutes, until golden brown.
  7. Remove from the oven and allow to cool completely.
  8. Store in an air tight container in the cupboard or in the freezer for long term storage.
Soaked
  1. Combine the oats, warm water and soaking agent.
  2. Cover and let sit 24 hours.
  3. Spread the oat mixture onto dehydrator trays and dry until crisp, about 8 hours.
  4. Crumble dried oats into a large bowl.
  5. Heat oven to 350*F.
  6. In a small saucepan combine the salt, butter, sugar and honey.
  7. Cook until melted and combined.
  8. Pour the butter mixture over the oats. Mix well.
  9. Spread onto a parchment lined baking sheet (it may fit on one large sheet or you may need to spread it on two sheets).
  10. Bake for 30 minutes.
  11. Allow to cool completely.
  12. Crumble the granola and store in an air tight container or in the freezer.
Notes
  1. This recipe easily doubles or triples and freezes well.
  2. Granola is ready straight from the freezer.
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This post is linked to From The Archives Friday.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

No need to forgo your favorite cereal to eat healthier. Gluten free Golden Grahams® is easy to make, allergen friendly and contains quality ingredients.

Gluten Free Golden Grahams® Cereal {egg free, nut free, dairy free option}

No need to forgo your favorite cereal to eat healthier. Gluten free Golden Grahams® is easy to make, allergen friendly and contains quality ingredients.No need to forgo your favorite cereal to eat healthier. Gluten free Golden Grahams® is easy to make, allergen friendly and contains quality ingredients.

 

It’s getting warmer. And sometimes you just don’t want a hot breakfast. Or you don’t have time to cook anything. It’s very convenient to have cereal on hand.

The Scoop on Cereal

I don’t buy cereal. I stopped that years ago. It really is not healthy, even organic.
 
But I do make cereal once in a while. I’ve made:

Allergy Friendly

I decided to try a gluten free version of my homemade Golden Grahams® so that I have an option for my daughter.

She loves them!

Gluten free Golden Grahams® are crunchy and sweet. They make a perfect breakfast treat or a fun snack any time of day.

On the go

Gluten free Golden Grahams® make great finger food for on the go. It’s tough to figure out what real food to stash in the diaper bag sometimes. Homemade cereal works very well.

Do you still enjoy cereal?  Do you need a healthier, allergen-friendly version?  Try these homemade Golden Grahams®.  You won’t be disappointed.No need to forgo your favorite cereal to eat healthier. Gluten free Golden Grahams® is easy to make, allergen friendly and contains quality ingredients.

 

Gluten Free Golden Grahams®
makes about 2 quarts

1 cup white rice flour
1/2 cup amaranth flour
1/4 cup tapioca flour
1/4 cup teff flour** (can be replaced with white rice or amaranth)
(any 2 cup combination of gluten free flour will work – this combination gives a very neutral flavor)
1/2 cup organic cane sugar, sucanat or coconut sugar
1/2 tsp. sea salt
1/2 tsp. vanilla
6 Tbsp. liquid sweetener (honey, molasses and/or maple syrup…I like to use at least 1 Tbsp. of molasses to really get a graham flavor)
1/2 cup butter or coconut oil

Heat oven to 350 degrees F.  Cut 4 pieces of parchment paper the size of a baking sheet.

Melt the butter/oil.  Set aside.

Mix the flours, sugar and salt.  Add the vanilla, sweetener and the butter and mix until well combined.  The dough should hold together when squeezed.  If it is crumbly add more honey or butter.

Split the dough into 3 equal parts. Lay one piece of parchment paper on a table. Put 1/3 of dough on the paper. Lay a 2nd piece of parchment on top of dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll the dough until it is very thin (1/16th” or so). Remove the top piece of parchment paper.

Cut into small squares (with pizza cutter). Place on a baking sheet (on the parchment paper…just move the whole thing onto the baking sheet). Repeat for rest of dough.

Bake for 8-9 minutes*. Turn the oven off, but leave the cereal in to get crisp. Remove after 5 min.  You can run the pizza cutter over the cut lines again to help separate the squares before the dough completely cools.

Let cool completely. Store in airtight container or in the freezer.

This post is shared on Allergen Free Wednesday.

*The cereal should be baked on the top oven rack.  It works best to do one pan at a time to avoid burning.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Gluten Free Homemade Peanut Butter “Cocoa Puff” Cereal (egg free, corn free, dairy free option)

Baby stepping your way to real food? Swap out your store-bought cereal for this healthy version of peanut butter cocoa puffs. They are even gluten and egg free (with a diary free option)!

A little while back I made homemade cocoa puffs.  They were a big hit!  Then my daughter and I went gluten free.  And I haven’t made the cocoa puffs since then.

Problem Solved

I decided to make a gluten free version…but add an extra element and make them into peanut butter puff cereal (any fans here of the “real” version of this?).

My inability to keep the kids away from the cereal means it turned out well.  I could hardly even get a picture before they were digging in.  And my son found whatever he could to reach the cereal on the counter and stuff his mouth full 🙂

Kid Approved!

A mix of chocolate and peanut butter with a little sweetness and crunch.  Both kids ate it plain after I made the cereal and then each had a bowl with milk for a bedtime snack.  They really enjoyed drinking the chocolate peanut butter milk at the end.

We don’t buy cereal.  My son will be 2 in a couple weeks and has no idea what cereal is.  But they sure enjoyed this.

Easy and Healthy

This cereal is an easy breakfast on a busy morning.  You get some protein from the peanut butter and milk (or milk substitute) and some carbohydrate to keep you going.  It’s also a delicious treat any time of day.  Or put some in a little container for young kids to munch on when you are out and about.  A perfect finger food snack (with no preservatives or unhealthy oils!).

These puffs are also very allergen friendly.  They are gluten free, egg free, corn free and soy free.  The chocolate puffs are nut free and can easily be made dairy free.  The peanut butter puffs are dairy free as well.

Try making a batch for your kids…or for yourself.  You’ll be glad you did.  It takes a little time to make two batches of dough/puffs.  But it’s worth the effort.  And if you aren’t fond of the combination you can just make one or the other.  Plain chocolate is just like cocoa puffs.  Or plain peanut butter puffs are great too.

Gluten Free Peanut Butter Cocoa Puffs
makes 10 cups

Chocolate Puffs

1 cup white rice flour
1/2 cup amaranth flour
1/4 cup tapioca flour
1/3 cup organic cocoa powder
1/2 cup organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt
1/4 cup honey
2 tsp. chocolate extract (optional)
1 tsp. vanilla extract
1/4 cup butter (can be replaced with coconut oil or palm shortening)
1/4 cup coconut oil

Heat oven to 350.
Melt butter and coconut oil in sauce pan. Set aside.
In a mixing bowl, stir together flour, cocoa, sugar, baking soda and salt. Add the liquids: honey, chocolate extract, vanilla, butter/oil. Stir well. Taste dough and adjust honey and chocolate extract to your liking. Mix until a nice ball of dough is formed. The dough should not be crumbly. If it is gradually add more honey.

Split the dough into 2 equal parts. Cut 3 pieces of parchment paper the size of a cookie sheet. Lay one piece on table. Put 1/2 of dough on the paper. Lay a 2nd piece of parchment on top of dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll until the dough is about 1/4″ thick. Remove the top piece of parchment paper. Cut into very small squares (with pizza cutter). Place on a baking sheet (on the parchment paper…just move the whole thing onto the baking sheet). Repeat for other half of dough. (If you don’t care about appearance you can skip the cutting step and simply break the cookie into little chunks after it bakes.)

Bake for 12-13 minutes. Turn off oven, but leave cereal in to get crisp. Remove after about 5-7 minutes (if some of the puffs are burning remove the pan). Let cool completely. Separate squares.

Peanut Butter Puffs

1 cup white rice flour
1/2 cup amaranth flour
1/2 cup tapioca flour
1/2 cup organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt
1/3 cup peanut butter
1/3 cup coconut oil
5 Tbsp. honey
1 tsp. vanilla extract

Heat oven to 350.
Melt peanut butter and coconut oil in sauce pan. Set aside.
In a mixing bowl, stir together the flour, sugar, baking soda and salt. Add the liquids: honey, vanilla, peanut butter/oil. Stir well.  Mix until a nice ball of dough is formed.The dough should not be crumbly.  If it is gradually add more honey.

Split the dough into 2 equal parts. Cut 3 pieces of parchment paper the size of a cookie sheet. Lay one piece on table. Put 1/2 of dough on the paper. Lay a 2nd piece of parchment on top of dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll until the dough is about 1/4″ thick. Remove the top piece of parchment paper. Cut into very small squares (with pizza cutter). Place on a baking sheet (on the parchment paper…just move the whole thing onto the baking sheet). Repeat for other half of dough. (If you don’t care about appearance you can skip the cutting step and simply break the cookie into little chunks after it bakes.)

Bake for 12-13 minutes. Turn off oven, but leave cereal in to get crisp. Remove after about 5-7 minutes (if some of the puffs are burning remove the pan). Let cool completely. Separate squares.

Combine the chocolate and peanut butter puffs in one container.  Serve plain, with milk (or milk substitute) or mixed in yogurt.  Store in an airtight container.  You can freeze the cereal to make it last longer.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Homemade Frosted Mini Wheats

After making Oat Squares last week I had the idea to try Mini Wheats.  Similar, but something I can tolerate 🙂  And always a personal favorite cereal.

I woke up about 45 minutes late today, so I had to throw this experiment together in about 10 minutes.

To my great surprise they turned out quite well.  I’m sure I could make them look a bit prettier and be more uniform if I actually had the time.  But on the whole they are good.  They have the flavor of Frosted Mini Wheats.  They are crunchy, but they aren’t too hard.

To help create these I looked at the actual ingredients in the cereal.  There is no liquid.  So I don’t know how they make them.  I do know that whatever process they use makes the cereal not good for you.

I chose to use water to  hold the dough together.  I also decided against adding synthetic vitamins to mine 😛

I only made a small batch to experiment.  When I make them again I’ll do a larger quantity (and maybe take the time to take better pictures).  And I want to try making them with part rice flour sometime.

Homemade Frosted Mini Wheats
makes 1 pint

1 cup whole wheat flour
1/4 cup organic cane sugar
1/3 cup water

1 Tbsp. organic palm shortening
2 tsp. organic cane sugar

Heat oven to 350 degrees F.  Line a baking sheet with parchment paper.

Mix the shortening and sugar to form a paste (“frosting”).

Mix flour and sugar.  Gradually add water until the mixture is barely wet enough to hold together.  Use your hands to squeeze the dough/see if it will hold.  You want it just past the crumbly stage.

Take a small handful of dough at a time and shape it into a log.

Spread some of the “frosting” on the log.  Cut into squares.  Place them on the baking sheet.

Repeat this process until the dough is used.

Bake at 350 for about 15 minutes.  Turn off oven.  Leave the cereal in the oven another 10 minutes to crisp.  Allow to cool completely.

Store in an airtight container.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Homemade Oat Squares

Earlier this week we had a long snowy day with nothing to do.  And as usual Abram was begging to bake.  So I brainstormed what new recipe we could try.

I was thinking a new cereal.  I looked up the ingredients for Cheerios.  There really isn’t much to them.  So we tried to make something similar – taste and texture.  I have no idea how you’d copy the shape 😛

It took about 3 minutes to mix the dough.  And it tasted really good.  Abram actually ate a bunch of it…and he NEVER eats the stuff we bake (either the dough or after it’s baked).  He just doesn’t have a sweet tooth.

The end result?  NOT Cheerios 😛  But to my surprise they taste and look a lot like Quaker Oat Squares.  This used to be one of my favorite cereals.  They are very easy to make.

They did end up a bit harder than I’d like.  Maybe next time I’ll add some baking soda to help soften them just a bit.  Otherwise these are actually really good.  And they make a great portable snack.

Three ingredients is all you need to recreate a delicious cereal.  Simple.  As an added bonus they are dairy, gluten (if you tolerate oats), egg, nut, soy and corn free.

Homemade Oat Squares
makes about 2 cups

2 cups rolled oats
1/2 cup organic cane sugar
1/2 cup water
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1/2 tsp. baking soda
1/4 tsp. salt
(I have not tried it with these added yet, but I think it would improve the texture a bit.)
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Create oat flour by processing oats in a blender.

Mix oat flour, sugar and water until dough forms.

Using a scoop at a time, roll the dough into a small log.  Cut into “squares.”

Place on a parchment lined baking sheet.

Bake at 350 for 15 minutes.  Turn off oven.  Leave the cereal in the oven to crisp for another 5-10 minutes.

Remove from oven.  Let cool completely.  Store in an airtight container.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Homemade Cocoa Puffs

Cereal.  It’s one of the foods we gave up when we switched to a Real food diet.  But I think it’s one of the foods my husband misses the most.  And once in a while I do too.  I used to be a cereal junky (seriously…I HAD to have it for breakfast every single day for about 10 years).

I’ve made soaked cereal (which I think tastes like Wheaties), granola and homemade golden grahams/cinnamon toast crunch.  Yesterday I decided to try cocoa puffs.

I never liked cocoa puffs.  So it’s not something I was missing.  But my husband liked them.  Especially for a bedtime snack.

The kids and I made a batch yesterday.  They turned out pretty well.  Little crunchy chocolaty bites.  They aren’t little balls, but you still get the same effect.  The butter gives some crunch, while the coconut oil gives the light/crispy texture.

I like to use them to make cookies and cream yogurt.  Simply mix a handful into plain or slightly sweetened whole milk yogurt.  A real treat.

**You can make this gluten free as well!!!

Do you still eat cereal?  Did you give up cereal but miss it?  What’s your favorite kind?  Are there any real food versions of cereals you’d like to see?

Homemade Cocoa Puffs
makes about 4 cups

1 3/4 cups flour (organic whole wheat, all purpose or a combination)
1/3 cup organic cocoa powder
1/2 cup organic white and/or brown cane sugar or sucanat
1 tsp. baking soda
1/2 tsp. sea salt
2-3 Tbsp. honey
1 – 2 tsp. organic chocolate extract
1 tsp. organic vanilla
1/4 cup butter, melted (you can replace this with coconut oil or palm shortening to make it dairy free)
1/4 cup coconut oil, melted

Heat oven to 350. Melt butter and coconut oil in sauce pan. Set aside. In a mixing bowl, stir together flour, cocoa, sugar, baking soda and salt. Add the liquids: honey, chocolate extract, vanilla, butter/oil. Stir well.  Taste dough and adjust honey and chocolate extract to your liking.  Mix until a nice ball of dough is formed.  The dough should not be crumbly.  If it is gradually a couple Tbsp. of water.  If it is still crumbly gradually add more honey.

Split dough into 2 equal parts. Cut 3 pieces of parchment paper the size of a cookie sheet. Lay one piece on table. Put 1/2 of dough on the paper. Lay a 2nd piece of parchment on top of dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll until the dough is about 1/8″ – 1/4″ thick. Remove the top piece of parchment paper. Cut into very small squares (with pizza cutter).  Place on a baking sheet (on the parchment paper…just move the whole thing onto the baking sheet). Repeat for other half of dough.

Bake for 11-12 minutes. Turn off oven, but leave cereal in to get crisp. Remove after about 10 minutes (if some of the puffs are burning remove the pan). Let cool completely.  Separate squares.  Store in an airtight container at room temperature or in the freezer.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.