WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, January 28, 2013

Homemade Honey Grahams Cold Cereal(Gluten free, dairy free, soy free, egg free, nut free, seed free, corn free)

Months ago we figured out how to make granola without oats(another allergy), but granola though a delicious cereal isn't that wonderful junkie stuff in a box.

Finally, I decided instead of missing it, we'd just make it!

I used my graham cracker recipe from a few days ago. In my recipe it called for both dark brown sugar and honey. For the cereal version I removed the brown sugar and substituted an equal amount of honey. I also increased the water by a tablespoon or two in order make it more like a soft cookie batter.

We played with a few different piping tips, and came up with a fun blend of shapes.

What we discovered, if we baked them as the recipe directed and then finished them off in the dehydrator for a couple hours(high temperature) we ended up with a light, crisp cereal!

2 cups gf flour(higher protein flour blend is better)
1/2 cup MLO Rice protein powder(corn-lite at best,Abby has not reacted but untried by allergy community. This particular rice protein tastes like graham flour-Ideal for this recipe you could skip this ingredient and simply increase gf flour to 2 1/2 cup)
1 1/2 teaspoon baking powder(Hain's)
1/2 teaspoon baking soda
1/2 teaspoon salt(pink himalayan)
2/3 cup good quality raw honey(make sure you know your keeper! Some bee keepers feed their bees corn syrup or honey has been found to be cut with corn syrup!)
3 Tablespoons palm shortening(spectrum)
2 Tablespoons(cold)coconut oil
1 teaspoon vanilla extract(homemade with potato vodka and vanilla beans)
4-6 Tablespoons cold water.

Preheat oven 325

Parchment lined cookie sheets or well greased cookie sheets.

Mix flour,rice protein, baking powder, guar gum, baking soda,baking powder, salt,in large bowl. Cut into flour palm shortening and coconut oil(like making a pie crust)

Once the fats are well cut into dry ingredients(pebble size like pie crust)add raw honey, vanilla extract and enough water to make a soft cookie dough.

Fill piping bag with dough. I found using a larger sized tip worked great. What we learned was you want your cold cereal cookies flat as possible they will crisp better in the oven, and dry better in the dehydrator.

Bake for 15-20 minutes until golden brown. Place in dehydrator(I used a high temperature) for aprox 2 hours. We noticed they felt a little lighter and were more crisp.

Store in airtight container.

NOTE: The dehydrator cereal gets VERY crunchy, we find it is best to let them sit in the milk a bit to soften them up before trying to inhaling them.


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