Are you one of those people who always eat cereal in the morning? I can easily remember myself when I was younger, the only thing I loved for breakfast was cereal 😛
When my mom would give me some toast with cheese or a chocolate spread I would be so sad because I didn’t get cereal. However, that changed for a while once I got my allergy to lactose and gluten. After that, I didn’t have cereal for a while.
I did experiment with different types of gluten-free cereals but I couldn’t find the right one for me until a week ago 😀 I woke up and decided to make my own cereal. I opened my cupboard and saw the flours I had, plus some other ingredients in the fridge. I put them all in a blender and created the batter. After that, I baked them in a preheated oven for about 12 minutes ( 8-9 minutes for softer ones, it simply depends on what you prefer) and they turned out amazing! I was thrilled and so I wanted to share the recipe with you.
These cereals are not too sweet and perfect with a bowl of fresh almond milk, or iced chocolate if you’re feeling decadent. The great thing about these cereals is that they last for about one month in an airtight container.
As usual, my loves, let me know if you try this recipe and tag @fitwithoutguilt on Instagram!
Homemade gluten-free Vanilla Chocolate cereal
Super delicious gluten-free Vanilla and Chocolate cereal you can finally make by yourself. They taste better than the usual cereals in the stores.
- 20g Bob's Red Mill coconut flour
- 50g coconut sugar
- 80g Gluten-free flour mix
- 20g Bob's Red Mill oat flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp vanilla essence
- 150ml Alpro coconut milk
- 1 tbsp coconut oil
- 10g cocoa powder
- 100ml Alpro coconut milk
Heat up the oven to 170 degrees. In a large bowl mix together all the flours, baking soda, sugar and baking powder.
Mix the milk, vanilla essence and coconut oil and then add it slowly to the dry ingredients. Mix well.
Separate the batter into 2 bowls and in one add the cocoa powder and extra milk. Mix well.
Put baking paper on to the baking sheet. Use a piping bag with a round tip and add in the vanilla mixture.
Hold the bag vertically, close to the baking sheet and then pipe small balls, leaving some space between each. Use a wet knife to separate each ball. This step will take some time. In the end, I had 2 baking sheets full of mini cereals.
One simple tip: If you want to have perfectly shaped round cereal, put some water on your finger and tap them a little to get that glazed round top.
Bake for about 10-12 minutes. Let the cereal cool for 5 minutes and then remove it from the baking sheet.
Repeat the latest steps with the other batter.
Once all of the cereal is done, put it in an airtight container.
The cereal will stay fresh for about 1 month.