Low-Carb Toasted Almond and Coconut “Cereal” Recipe
Warm and comforting, the toasting of the almond and coconut in this “cereal” deepens the flavor. I loved Wheatena in my youth, and this reminds me of it — only with no gluten, of course.
- Yield: 12 Servings 1x
Ingredients
Units
Scale
- 1 1/2 cups shredded coconut meat
- 1 1/2 cups almond meal
- 3/4 cup flax seed meal
- 1/4 cup chia seeds
- salt
Instructions
- Preheat oven to 350° F.
- Mix the coconut and almond meal and spread them in a large roasting pan. Toast for 2 minutes, stir, then toast for another 2-3 – just until golden.
- Mix the toasted coconut and almond with the flax seed meal and chia seeds. Store in a snap-top container in the fridge.
- To serve, put ⅓ cup of the mixture in a small bowl, stir in a small pinch of salt, and add ¾ cup boiling water. Stir, then cover with a saucer and let it soak for 5 minutes.
- Serve with the sweetener of your choice, I like English Toffee stevia, but you could use vanilla stevia, brown-sugar-style Swerve, sugar-free imitation honey, or sugar-free pancake syrup. Add milk, cream, or coconut milk, as you like, and eat.
Notes
I developed this recipe for Paleo/Primal in 5 Ingredients or Less: More Than 200 Sugar-Free, Grain-Free, Gluten-Free Recipes, and so included no dairy. But if you’d like your cereal to have more protein, stir some vanilla whey protein into the mix after it has cooled – about ⅔ cup should be right.
Nutrition
- Calories: 128
- Fat: 11g (71.2% calories from fat)
- Carbohydrates: 6g (Net Carbs 2g)
- Fiber: 4g
- Protein: 4g
