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Shortbread Gluten-Free Cereal

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gluten-free creal

You may remember the scones I packed last year, on our road-trip to California. I quickly realized that they were great crumbled with almond milk, and that the kids preferred them that way. Just as Zoe loves “mac-n-cheese,” despite the fact that she’s never actually had “the real thing,” my kids are drawn to cereal, although they’ve never eaten cereal before. I think it’s fascinating. And it’s not that they’ve seen cereal advertising either, because we don’t have TV. We had it for a month after Ginger was born, but not before or ever since. There’s just something really appealing about cereal I guess.

This Shortbread Gluten-Free Cereal is so good, especially with some sliced strawberries (think Strawberry Shortcake – yum). It’s not super crunchy, so if that’s what you’re looking for, then I would keep searching. My cereal is a buttery kind of crunchy, like shortbread. Next time I make it I’m going to add cinnamon. It would be AMAZING with cinnamon.

shortbread_cereal ***Keep in mind that if you make it with gelatin (collagen powder), like I have been, that it will err… prevent constipation… if you know what I mean. Since Ashley struggles in that department, this cereal has been BRILLIANT for her. Personally, I don’t need any help with that, so I have to keep my portion to a minimum, or make it with egg protein instead. By the way, did I ever tell you how I stumbled across the reason that gelatin helps treat constipation?! It increases stomach acid production, which aids in digestion!!! I’ve also heard that coconut oil makes you go, but we’ve never noticed that in our family, and we eat a ton of coconut oil. Everybody’s different though 🙂

Shortbread Gluten-Free Cereal

gluten-free, GRAIN-Free, dairy-free, low sugar,
refined sugar-free

Dry Ingredients:
1 cup almond flour
1/3 cup coconut flour, sifted
1/3 cup protein powder OR this collagen powder*** (see paragraph above)
2 tablespoons psyllium husk powder  (I don’t think a substitute would work for this)
3/4 teaspoon baking soda

Wet Ingredients:
1/2 cup melted coconut oil (I think it might work with 1/4 cup coconut oil and 1/4 cup applesauce, but I haven’t tested it yet)
2 tablespoons water
2 tablespoons honey

  1. Set the oven to 200F.
  2. Add the dry ingredients to a mixing bowl and whisk to combine.
  3. Add the wet ingredients on top of the dry and combine with an electric mixer.
  4. Line a cookie sheet with unbleached parchment paper, then pour the mixture onto the lined sheet.
  5. Place another piece of paper over the top, then roll the cereal out between the papers, to the desired thickness.
  6. Remove the top paper, and use a pizza wheel to score the dough, to the desired size. (mine are about 1/4 inch squares)
  7. Do NOT attempt to separate the cereal at this point.
  8. Bake for about 1 and 1/2 hours, or until it’s nicely golden brown. Keep in mind that the bottom with be more toasted (and darker) than the top.
  9. Let it cool completely before breaking the pieces apart.
  10. Serve with almond milk and sliced strawberries.

Makes about 6 servings, depending on the serving size.

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♥, Kelly

 

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Comments

  1. Hey Kel,

    This looks delicious. I have some Honeyville almond flour that is about 10 months old. It has been in a really cold fridge in the garage. It does not smell at all – not even fridge odor because I only keep drinks in there. Do you think it is still usable? Thanks!

  3. Do you know if the regular Great Lakes Beef Gelatin (orange canister) will work in place of the Collagen Hydrolysate? Thanks!

  7. Can’t wait to make this! Cereal is one of the very few things I miss. Haven’t had any in just about a year now. Thank you for your wonderful recipes.

  8. Hi Kelly,

    This looks great as I invested in gelatin and am trying to find ways to incorporate it into my diet. I am wondering if you use a large jelly roll type pan for this recipe…? I’ve only got a 9×12 and 8×8 so might need to get creative or buy a new pan.

  9. This sounds so yummy! I love cereal and miss it! It nice that this is not another granola cereal.

    So I;m wondering if a different protein powder or regular gelatin could be substituted? As much as I’d love to by the collagen hydrosylate, it’s a bit pricey for me at the moment.

  10. Thanks Kelly for another great idea 🙂 I am looking forward to giving
    this one a go.
    But after eating Paleo for 5 years and cooking with almond flour
    using Elanas recipes and more recently yours i seem to have developed an intolerance to Almond flour,
    perhaps i have eaten too much of it for too long?

    I get racing heart then headache and fatigue… most odd, SO i have to change
    things around a bit.
    I thought maybe i could sub the AF in this recipe with more coconut flour and flax meal
    or Buckwheat ( a seed)
    I can’t think of any others? can anyone else?
    I only eat low carb Buckwheat being the highest carb flour i eat.
    thanks
    Suzanne 🙂

    • I’ve had great success subbing pepitas (the green pumpkin seeds) for almond flour. I grind them to a flour in a coffee grinder. I’ve heard other people use sunflower seeds similarly; they’re cheaper but have a tendency to turn green when used with baking soda or baking powder.

  11. Hi, just stumbled across your blog. Did you know that sweet potato is also fab for constipation! Here in New Zealand we call sweet potatoes Kumara and we have over 150 varieties 🙂 I personally prefer the purple skinned, yellow flesh kind 😀 Thanks for sharing this recipe. 🙂

  13. I notice that you use almond flour in a lot of your recipes , I can not have almonds. What flour could replace it? I do use coconut flour a lot but I’m not sure if I can substitute it instead of almond flour.

    • Can you have another nut flour like walnut? Coconut flour has unique properties, so you really couldn’t substitute it for almond.

  14. Just put mine in the oven! Used the psyllium husk powder because amazingly, I had all these ingredients lying around. I’m thinking about half way through putting a piece of parchment paper on top and flipping it over so they’ll be evenly toasted. Man, my mouth is watering thinking about it…

  15. Just got done making this for tomorrow morning, followed exactly & it’s too crumbly & dry seeming to roll out and score:/ should I add something? Water? Coconut oil? Tia!

  17. What is the difference between the green and the orange can of gelatin? I have orange at home.

  18. I love this recipe! I have made it about 5 times and I am so addicted to it that I need to stop making it. I have used mashed banana for half of the oil with great success. Then I put the cereal in the freezer to keep it crispy.
    I haven’t had cereal in years so thanks for the recipe.

  19. Hi Kelly,

    Would you be able to tell me the dimensions of the large cookie sheet that you used for this recipe?

    Alexis

  20. I am not a fan of protein powder and wonder if I can substitute actual eggs or something else. Any suggestions would be appreciated! Thanks.

  22. OMGosh!!! This is soooo good! I put cinnamon on mine, very tastey. I can’t wait to see what happens tomorrow morning with all that fiber & gelatin ;-). I didn’t realize the green container of gelatin was that different from the orange one. I bought the orange one first, does it have any of the green canister benefits or did I waste my money on it :-/ ? Thanks for a great recipe & info. Your the best!

    • The orange can gelatin is great for making Kelly’s ice cream recipes and gummy/Jello concoctions. You definitely didn’t waste your money–they just behave differently.

  23. So excited to try this today. I’ll have to sub the almond flour for cashew due to an allergy. Also, I don’t have the husk powder, and I’m impatient, so I’m trying flax! Hope it works. My daughter will love this. Definitely adding cinnamon.

  24. Just wanted to let you know that I tired this twice and love it. I also used this in a 11″ tart pan for a pie crust for a savory tart (minus 1TB of honey and plus a little more water) and it worked beautifully! Thanks so much for this recipe

    • There’s an Amazon link to the Vitol in the post, but I’ve been using the Great Lakes green can for a year or more now 🙂

  29. I keep finding these great recipes and sure enough, more and more often I’m seeing “The Spunky Coconut” is the source. Your recipes are always successful and delicious. Hugely inspiring. Thanks for doing what you do!

  30. Hi Kelly,

    your recipe seems very good but I am not familiar with protein powder. I have pea protein powder I bought for another recipe, would it work for your cereal?

    Thanks, Nathalie

  33. OK. I have made this cereal and it is, by far, the best homemade breakfast cereal I have ever had. The first time I made it I cut the recipe in half and rolled it pretty thin, covering 2/3rd’s of a large cookie sheet. It didn’t even take an hour to bake at 200 degrees. I used unblanched almond meal so there are flecks of the almond skin in it. It is wonderful with milk or just by itself. I just made another batch and put cinnamon in it. I can’t wait to try it. Thanks Kelly!

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