We are three years box-free, but still enjoy the goodness of cereal now and then with homemade, make ahead recipes like this one (GAPS) or this old favorite. We try not to over do it on nuts, so this is still a special treat. It goes great with yogurt/kefir and bananas. It is like a tangy, extra crunchy peanut butter cookie. Thanks to The Healthy Home Economist for the inspiration, check out her Cinnamon Crunch Breakfast recipe as well.
4 cups soaked and dehydrated almonds
2 cups organic, soaked, dehydrated and roasted peanuts
3 cups kefir or yogurt
3/4 cup coconut oil
1/2 cup honey
1 teaspoon salt
2 teaspoons vanilla extract
1 cup coconut flour
Preheat oven to 350 degrees. Grind two cups of almonds with one cup of kefir in blender until smooth. Pour mixture into large bowl and repeat with two cups almonds and one cup kefir, pour into bowl. Grind one final batch, this time using two cups peanuts and the final cup of kefir, add this to the large bowl as well. Place oil, honey, salt and vanilla in blender to combine well and add to nuts. Stir the entire batter to combine, sprinkle coconut flour on mixture and mix thoroughly. Pour batter into a half sheet pan (9 x13) and bake for 40 minutes. Let cool and then crumble onto baking sheets or dehydrator trays and dehydrate at 150-200 degrees for 12 - 16 hours. Once cooled, store in airtight container in the refrigerator.
links; Fresh Bites Friday, Finer Things Friday