• Moy's Gluten Free Kitchen

Homemade Cocoa Breakfast Cereal

Updated: May 24, 2019

(Gluten Free and Vegan)

Homemad Cocoa Breakfast Cereal

Ingredients


½ cup brown rice flour

¼ cup potato starch

¼ cup tapioca starch

¼ cup almond flour

¼ tsp xanthan gum

1 tbsp finely ground flaxmeal

¼ cup natural unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

3 tbsp brown sugar (more to preference)

½ tsp salt

2 tbsp coconut oil

¼ cup water (add more by tablespoon)

1 tbsp apple cider vinegar

potato starch for dusting work surface

Making the cereal. In the final version, the "noodle" was more rounded

Directions

Preheat oven to 425 F. Line a baking tray with parchment paper and set aside.

Prepare a work surface to roll out the dough, dust liberally.

Place all of the dry ingredients in a mixing bowl, stirring until completely combined. To the dry ingredients add the oil and water, not the vinegar. If using a mixer, attach the dough hook and on low beat the mixture to form a firm but sticky dough, adding a little water at a time if it is dry to the touch. Let the dough sit for 5 minutes.

After 5 minutes check the dough. Some of the water may have been absorbed. If the dough feels more firm and less sticky add a little bit of water. Add the vinegar, start on a low speed to incorporate the vinegar, then raise to high. Beat until the dough comes together, sticky but firm.

You can shape the cereal in whatever way works best for you. If you use a piping bag you may have to add more water to the dough and increase the baking time for a few minutes. I pinched off pieces of the dough and rolled it into elongated “noodles”. I placed the noodles on the tray one at a time, then I cut the noodle across the length into small pieces. Ensure that there is a bit of space between each piece. Work as quickly as you can to get the cereal into the oven, you do not want the leavening agents to lose their potency.

Place the tray in the oven and bake at 425 F for 8 minutes. After 8 minutes drop the oven temperature to 225 F and bake for 15 – 20 minutes. This last step dehydrates the cereal. The longer it stays in the oven the crunchier it will be. That influences how long it will take to soak up the liquid when you are eating the cereal. Since this is a personal preference, try varying times until you achieve a texture you like. The cereal will also firm up a bit more as it cools

Allow the cereal to cool completely on the tray, store in an airtight container. The cereal should be fine up to 2 weeks in a cool place.

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Moy's Gluten Free Kitchen

St. Helena Village, Piarco

moysglutenfreekitchen@gmail.com

(868) 735 6236

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