Thursday, February 23, 2012

GAPS Peanut Butter Crunch

Sweet, crunchy and a quick-grab-breakfast; cereal is an excellent invention.  The food industry has really done a number on this convenience food with all it's extrusion, colors, preservatives and other chemicals and processes. I understand fully that still, it is a hard thing to give up.  There are so many varying levels of commitment in a real food journey and once "the box" is gone, you have officially turned a corner in my book.

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



    If I were given the option of this cereal or a huge bowl of ice cream, this cereal would win.

  2. My boys will be so excited to have cereal again. I only have 2 cups of coconut yogurt as we are dairy free. How could I adjust the rest of the recipe to fit this. I have everything else that is needed.Does it have to be thick like yogurt or would almond milk work as a substitute. Thank you for posting. Cant wait to try this.

  3. The coconut yogurt would be great, just half the recipe since you don't have enough for a full batch. The almond milk would take some playing around with to get the right texture and the flavor will be different. There are no eggs to set the batter up, it is a really thick batter. If you do it with the yogurt once, you could try it with the almond milk the next time trying to match the consistency by using less liquid. Good luck!

  4. this seriously looks divine, so happy I found your blog.


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