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I will admit, I was a huge fan of boxed cereal growing up. It was a staple in our pantry. I loved every single cereal that ever existed. Everything from Coco Puffs to All Bran… yes, All Bran, I was a weird child and I guess a whole lot hasn’t really changed.
Well, over the years I have stopped eating boxed cereal. So I have to rely on making my own. Now, I am not here to claim that this recipe tastes JUST like Coco Puffs, this just is my take on it.
I was just looking to make a raw cereal that had crunch, would softened a bit in milk. The kind of cereal that would create a yummy chocolate milk that was left in the bowl after the last spoonful… in which the sacred act of raising the bowl to the lips and partaking of this luscious liquid took place. You know just what I am talking about. :)
I might not have been able to create perfectly round balls that with that light crunch/pop in the mouth when you bite down, but then again my recipe doesn’t the contain the following ingredients that process cereals contain; “sugar, corn meal, cocoa, canola and/or rice bran oil, corn syrup, corn starch, modified corn starch, cocoa processed with alkali, salt, calcium carbonate, fructose, beet powder and caramel color, trisodium phosphate, artificial flavor. Freshness preserved by BHT.”
So, if you are OK with NOT eating all that stuff, and would love to enjoy a bowl of raw, gluten-free cereal, please try this! Don’t forget to subscribe to get regular email updates, from my kitchen to yours. Blessings, amie sue
yields 4 cups cereal
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.