I’m sure that most of us paleo people have heard of Julian Bakery by now. Paleo bread, paleo cereal, wraps, pizza, etc., etc. I recently tried their Paleo Coconut Flakes and really liked them, but I will not buy Julian Bakery’s products because of some drama that went down earlier this winter. I won’t rehash it here, but basically they dealt some really low blows to my favorite real food educator bloggers; not very professional at all.
Anyway, I wanted to have my cereal and eat it too, per se, so I created this recipe! I added banana chips to it because I just love banana chips, and I knew they would add the perfect crunch.
I can’t tell you how tempted I was to add an egg white to the batter to help it bind, but I didn’t because I wanted to make this recipe friendly for all the AIPers out there. I’m so glad that I just used the gelatin. I finished product is bound well and quite crunchy.
I love this paleo cereal because it’s a nut-free, low-sugar snack or breakfast option. The flakes are a great blank canvas for any berries or whatever you’d like to add. Yum yum!
- unsweetened banana chips – 2 cups
- unsweetened coconut flakes – 1-1/2 cups
- unflavored gelatin – 2 tablespoons
- coconut flour – 1/4 cup
- salt – 1/2 teaspoon
- honey – 1/4 cup
- vanilla – 1 teaspoon
- water – 1/4 cup
- Preheat oven to 350 degrees Fahrenheit and grease a large cookie sheet with coconut oil.
- In a food processor, combine the banana chips and coconut flakes. Process until powdery.
- Add in the gelatin, salt and coconut flour and pulse to combine.
- Add remaining ingredients and process until incorporated.
- Press the dough onto the greased cookie sheet very thinly.
- Bake for 10 minutes. At this point it will look like a big flatbread. Let it cool a bit and either cut or tear it up into small cereal-like pieces.
- Bake for 5-10 minutes more, stirring a couple times, until the flakes are golden and crisp. They will crisp up more as they cool as well.