Thursday, November 20, 2014

Cereal

This cereal taste amazing! There is two recipe combined to make this cereal, one is from byebyegluten.blogspot.com, I used her coconut chia cracker recipe and modified to become coconut chia cinnamon squares ( I just basically omit all her savory spices and used cinnamon and sweeteners) and the other recipe came from Martha Stewart granola recipe. 

Recipe: for the coconut chia cinnamon squares

1/2 cup coconut flour
1/4 cup chia seeds
1/4 cup coconut oil
3/4 cup of hot water
1/4 tsp of salt
3 tbsp of cinnamon powder
4 tbsp of sweetener of choice ( I used LC sweets "brown sugar" that I bought from netrition.com, it helps with the "cinnamon sugar" taste)
 
Method: 
Preheat oven to 375F
Mix all the dry ingredients
Then add the oils and water
Mix together till it looks like a dough
Divide the dough into two
Using a parchment paper, sandwich one of the dough and flatten it with rolling pin 
But if you have a silicone mat you can also use that
Using a pizza cutter, make a mark on the dough ( horizontal and diagonal) so when it's done baking its will be easier to break into small squares.
Bake at 375F  on the 3rd rack for about 15-20 minutes checking on it half way, rotate it just to make sure it will not burn.
Let it cool down and then using the line that you made with the pizza cutter, break it into small pieces.
It will taste "blah" at this point but set it aside, it's not done and lets continue with the other part of this cereal. 

"Granola" recipe
Raw sunflower seeds (16oz)
Walnuts ( 1 1/2 cups chopped into small pieces) you can actually used any nuts or seeds that you like, I just have walnuts and sunflower seeds that need to be use
3 tbsp of melted butter
1 tbsp of vanilla ( it's best to mix the vanilla in the melted butter)
4 tbsp of cinnamon powder
4 tbsp of LC "brown sugar" 
1/4 tsp of salt

Preheat oven to 350F
You need two baking pans
I suggest use a shallow lasagna pans so when the butter melted it will not drip to the edges ( don't use a cookie baking pans!)
On one of the pans transfer the coconut chia squares add an additional 2 tbsp of melted butter, 2 tbsp of cinnamon powder, 2 tbsp of LC sweet brown sugar and mix together
On the other pans, add all the nuts and seeds and the rest of the ingredients and baked both pans at 350F. 
cooking time will be different that's why you need to separate and use two pans
For the coconut chia cinnamon squares ( bake it for another 15 minutes, mixing once in a while just to make sure that everything will be coated with cinnamon and sweetener)
For the seeds and nuts ( bake it for 25 minutes or till cooked also mixing it to make sure that every seeds and nuts have cinnamon and sweeteners) 
Cool down and store and seal in different containers and store in the fridge (the coconut cinnamon square will have a shorter fridge life than the nuts, I say about two weeks) 
Mix them together in a bowl and use almond milk and add some berries if you like. 


After the first baking process


Before going to the oven