Friday, August 31, 2012

Crunchy, milky goodness

I love cereal. Always have. Pre-paleo I would have a bowl of cereal pretty much every morning - Shredded Wheat, Weetabix, and the like. It seems a lot of folks struggle with breakfast after the switch. First of all, there's no requirement to eat "breakfast" food at "breakfast" time. Leftover dinner (provided a histamine intolerance hasn't left you paranoid of leftover meat), yesterday's lunch, or freshly made meals of any kind can do nicely in the morning.

These days, my breakfast generally looks like this:

Actually, this is Molly. We both chow down on eggs with kale cooked in coconut oil in the morning. Sometimes with shredded veggies (mostly sweet potato), sometimes with avocado.

These days, the temptation for anything gluten/grains is virtually non-existant. However, I will admit to still wanting a wee bit of cereal from time to time... that crunchy, milky goodness. This is what led me to trying Steve's Club "Paleo Krunch". Delicious, and contributes to a good cause, but certainly not cheap.

Well, it turns out making grain-free granola-like cereal is extremely easy. Molly and I made our first batch the other day and it's more than adequate to replace the costly online yumminess we've come to enjoy. Using Caveman Crunch for inspiration, I pulled together the following...


  • 3/4 C Raw Sunflower Seeds
  • 3/4 C Walnut pieces
  • 1 C Almond Meal
  • 1 C Shredded Unsweetened Coconut
  • 2 C Almonds chopped or slivered
  • 1/2 C coconut oil
  • 1/2 C Honey
  • 1 t Vanilla
  • 2 T Unsweetened Carob (or Cocoa) Powder
  • Cinnamon to taste, the more the stronger the taste will be


  • Preheat oven to 325 Degrees
  • In a large mixing bowl, combine all the dry ingredients and mix
  • In a separate bowl, combine wet ingredients
  • Microwave wet ingredients on high for 30-60 seconds to help it mix better
  • Pour wet ingredients over dry and mix well, coating everything
  • Place mixture on a foil lined baking sheet and spread thin and evenly
  • Bake in the oven for 25 minutes 
  • Remove from the oven, stir around to ensure nothing burns and put back in the oven for 5 minutes or so
  • Remove and let cool (it's better cold gets crunchiness as it cools)
  • Serve in a bowl with some almond milk or coconut milk

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