If your house is anything like mine, as soon as we're done eating a meal, my little one is hungry again. WHAT? Where does all that food go...and so quickly! In effort not to be cooking all the time, I try to have healthy alternative snack foods available and ready. We all really like this homemade gluten free cereal. It may not aesthetically look good or be shaped as a cheerio but...it tastes good. Top it with sprouted nuts, coconut flakes, raisins, cranberries or fruit, YUMMY! Sometimes it gets half eaten before the drying process even starts. I make this cereal using Teff flour. I consider Teff one of the healthiest gluten free flours. It's packed with dietary fiber, calcium, magnesium, folate and zinc. Check out this Whole Grain Flour Nutritional Data comparison by Arden Mills Ancient Grains.
Homemade Gluten Free Cereal
Ingredients
2 Cups Teff Flour
1 Tsp Cinnamon
3/4 Tsp Baking Soda
1/2 Tsp Sea Salt
1/3 Cup Maple Syrup
1/4 Cup Melted Coconut Oil
1 Tsp Vanilla Extract
1 Plain Yogurt 6 oz
7-8 oz Warm Water
Mix all dry ingredients together. Mix in wet ingredients and add water slowly. Batter should pour off spatula easily but thickly. Bake in baking pan at 350° for 35-40 minutes until toothpick inserted comes out clean. Fully cool. This is the time when little hands sneak in and take a piece (or 2). Once fully cooled, break apart into cereal size pieces with your hands. Spread evenly into baking pan - it will be helpful to use 2 baking pans to dry more quickly. Place back into the oven at 200° for approximately 12-14 hours until fully dry and crispy (must be dry-wet flour can mold). Stir occasionally. Once out of the oven fully cool. Store in airtight container in the refrigerator. Eat within a week or two. I generally double the above recipe as it goes quick in our house.
Enjoy,
Sandra
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