Shredded Coconut Biscuit Cereal
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~ raw, vegan, gluten-free ~
Shredded Wheat Cereal used to be one of my many favorite cereals. But then I can say that just about any cereal that has ever been created. When I used to eat commercially made cereal, I enjoyed everything from those made from all bran (my family banned me from eating it due to the digestive effect it had on me haha ) to the most sugar-laden cereal ever made.
I loved them crunchy, soft, warm, or cold. With milk, without milk, in a bowl, in a ziplock bag, out of the box, or straight from my pocket. Gotta love cereal crumbs mixed with pocket lint. Eeew! I was easy to please.
Shredded Wheat is made from toasted wheat fibers, that are woven into single bite-sized squares giving it a unique texture and a taste that’s rather simple and plain. Growing up I ate it dry as an afternoon snack or smothered with milk and sugar.
They also make Shredded Wheat Big Biscuits that are large rectangles that are meant to be cupped in your hand and crushed over a bowl. Then served with milk and sweetener, of course. This was probably my favorite way to eat cereal.
This recipe can be eaten in many ways. Leave the squares whole and pour some nut milk over them and drizzle your favorite sweetener over the top. Or you can cup the squares in your hands and crush them over a bowl, and by adding some milk, it will give you more of a porridge texture. No matter what route you go, add some fresh fruit or raisins to it… lala-licious!
If you have read any of my other cereal recipes, I try to do a “soggy test”. I always want to share how well a cereal stands up to milk. Most all stay crisp for quite some time but this cereal gets soft rather quickly. But boy does it taste good!
Ingredients:
- 1 cup packed, moist almond pulp
- 1 1/2 cup shredded coconut flakes
- 1/4 cup raw coconut crystals
- 1/2 tsp ground Ceylon cinnamon
- 1/4 tsp Himalayan pink salt
- 3 Tbsp maple syrup
- 2 Tbsp coconut oil, melted
- 1 Tbsp vanilla extract
- 1/4 cup shredded coconut, extra for dusting
Preparation:
- In the food processor fitted with the “S” blade, combine the almond pulp, coconut, coconut crystals, cinnamon, and salt. Mix well.
- Add the maple syrup, coconut oil, and vanilla. Process until well mixed. The batter should stick together when squeezed.
- Keep in the mind, the batter isn’t a paste-like texture, it will appear crumbly but when squeezed it will stick together.
- If it is too dry, add 1 Tbsp water at a time until the right consistency is reached. This can always vary depending on the nut pulp and how wet or dry it was squeezed out when the nut milk was made.
- Place a teflex sheet on the counter and put the cereal dough in the center of the teflex sheet, press it down into a tight flat ball. Place another teflex sheet on top and using a rolling pin, roll the dough out. I rolled mine to 10 1/2″ x 8″ (about 1/4 -1/2 ” thick).
- Remove the top teflex sheet and sprinkle extra shredded coconut on top.
- Flip the batter over by… Slide the teflex sheet with the rolled out dough on it, on the dehydrator tray frame, on top o that put a teflex sheet on top, then the mesh sheet and then the dehydrator tray… basically making a sandwich between two dehydrator frames. Flip over and remove the tray, mesh sheet, and teflex sheet. Sprinkle this side with shredded coconut as well.
- Score into 1 x 1″ squares. I use a long thin metal ruler. You can use a knife or pizza cutter.
- Dehydrate at 145 degrees F for 1 hour, reduce temp to 115 degrees and continue drying for 6 hours or until dry and crunchy.
- Store in an airtight container on the counter for 2 weeks or in the freezer for up to three months.
- Serve with your favorite milk, top with fresh fruit, and enjoy!!
The Institute of Culinary Ingredients™
- To learn more about maple syrup by clicking (here).
- Raw Coconut Crystals add a “brown sugar” flavor to a recipe. Read about it (here).
- Why do I specify Ceylon cinnamon? Click (here) to learn why.
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Is coconut butter the same as coconut oil? Click (here) to find out.
Culinary Explanations:
- Why do I start the dehydrator at 145 degrees (F)? Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
© AmieSue.com
Tags: Almond Pulp, Dairy Free, Dehydrated, Gluten Free, Nut Pulp, Refined Sugar Free, Soy Free, sugar free, Vegan
So how thick would you guesstimate the batter/dough is when rolled out on the teflex?
Hi Angie, about 1/4 -1/2 ” thick. :)
Oh good grief! I just saw where you wrote the thickness in your recipe… after I read your reply to me here. Sorry about that! I made a huge batch of this cereal an hour or so ago using coconut/cashew pulp and almond/cashew pulp to stash in the dehydrator overnight – and now our house is smelling sooo heavenly! Thank you :)
Morning Angie… it’s it amazing the wonderful smells that omit from the dehydrator?! I remember when I first went 100% raw (for 1 year) and didn’t have a dehydrator… I told Bob, “Gosh, they need to make food scented candles because I miss filling the house with warm and yummy smells from cooking.” THEN I got a dehydrator and that solved my problem. :) Often I am tempted to roll the dehydrator into the bedroom at night. hehe
Have a glorious day! amie sue
Thanks, Amy Sue! Being Gluten Free does not allow me to eat a former favorite cereal. This, however, looks wonderfully full of fiber along with flavor.
I so understand Teresa. There is no need to go without these days… there are far to many wonderful gluten-free options out there! I hope you enjoy this recipe and many more to come. Blessings, amie sue
these are gonna be wonderful I can already taste them , thanks for breakin the technique down ,Im not confident making raw recipes as of yet especially using the dehydrator ~Im soo excited to make these tho they where my fav so this is wonderful! thanks
Your welcome Hippylioness,
Not to worry, it takes a little time to get some techniques down but as long as you are having fun through out the process, you will do just fine. :) Soon it will become second nature. And don’t forget, if you have questions through out the process of any recipe here.. you can always ask. I will do my best to help you. Have a blessed week. amie sue
Hi,
These look wonderful, all my favourite things, however, I don’t understand how you are flipping them in step 5 – I have been playing about with dehydrator sheets and frames but cannot work out what to do :-(
Beth
Hello Beth,
Let me see if I can make it easier to understand. I understand that it can be hard to comprehend some things that you are not use to. :)
On your counter you will have your dehydrator tray, mesh sheet on top of that and then the teflex sheet on top of that…on top of that will be the cereal all spread out and scored.
When it is time to flip it, place a mesh screen on top of the cereal, then place another plastic dehydrator tray form on top of that. Now you have the cereal sandwiched in between the two trays.
Grab each side with your hands and flip the trays over, pinching the trays together during the process.
Set the once top tray, now bottom tray on the counter.
Lift off the plastic tray.
Lift off the mesh sheet.
Take the teflex sheet by the corner and peel it off of the cereal.
Now you have the underside of the cereal exposed.
That’s it! Did that help?
THANK YOU!!!!! it makes sense now !!!
Oh wonderful Beth :) Sometimes its hard to put actions into words… It’s a nice clean way to transfer from teflex to mesh sheets. Little tips and tricks in the kitchen. We all need them. Have a great evening. amie sue
amazing :)
Wou;ldn’t these make outstanding cookies?
I don’t quite think that they are cookie material. They are not very sweet and the texture is more fragile than a cookie. But you can always try it and see what you think. :) amie sue
Amie Sue,
I am always struggling to find breakfast foods that I can sink my teeth into~~LOL~~think this is one of them. I am on the road again to New Mexico for a month. As soon as I arrive, I am making this wonderful looking cereal. I enjoy my smoothies a few times a week, but sometimes I just want something crunchy and chewy. Can’t wait to try this. Thanks so much.
Linda St Angelo
Have a wonderful trip Linda. This recipe will be waiting for you when you get home. :) Many blessings, amie sue
I would love to subscribe & get email posts. Have tried a few times. Love yr recipes & style!
Hello Marg, my data system says that you are subscribed. You should get an email whenever I post a recipe. :) Have a great day, amie sue
I can’t wait to try this cereal. We LOVE your apple cinnamon buckwheat crisp and have made it several times. I store it in a bag in the freezer. I dump a serving in a bowl…add some bananas…strawberries, whatever….and IT’S WONDERFUL!!!! I know this will be another staple. I’m sure most of your recipes would…if only I had time to try them. Thank you!
Oh thank you Elaine. :) These recipes will always be here for you when you do find the time. I tend to freeze my raw cereals too, that way I can have a stock pile. Have a blessed and wonderful week. amie sue
These look wonderful!! Almond pulp seems to be a regular ingredient in cereal, crackers, etc. recipes. Isn’t it true that the fat and protein that is in the almonds ends up in the milk? Just wondering if you knew the fat content of almond milk – and what do you do with all the almond milk? Thanks for your incredible recipes and inspiration!
Good afternoon Janine,
Without a nutritional analysis done on the almond milk and almond pulp, it is really hard to know for sure. I don’t really know the fat content of either one. I do suspect though that the majority of fat and protein does end up in the milk with the fibers left behind in the pulp. It would also vary due to the fact that each batch is irregular based on how much milk you squeezed out of the pulp. Does that make sense?
What does one do with the almond milk? Drink it, use in cereals, ice cream recipes, soup bases, ooh so many recipes. I also freeze it so I have extra on hand for when inspiration hits me.
Have a blessed day, amie sue
Thanks! Blessings to you too!
Well my little shredded squares are in the dehydrator but I don’t think they look like the ones you show. Yours look fluffy and thick… Mine not so much yet. Guess if they taste good who cares but I want them to look Just Like Yours!
Could I have over rolled it into a square? Pressed to hard? If I can get something that looks pretty I would like to share it so I can encourage other friends to eat better…
I made the PB and buckwheat sprouts but it didn’t look like the one you made either.. To flat and more like a thin clif bar.. Or something along those lines…
Could I have over rolled the dough? Pressed to hard?
One of the next things on my list is a small apartment size chest freezer. You can’t do raw without a freezer… Or that is my thought and often lately I am finding myself wrong.. But it is a good idea right? Thanks for the recipes and constantly posting to keep me thinking in the right direction even if I have a little slip.
It is possible that you rolled it out to hard… hard for me to know without witnessing your process. The bottom line to raw recipes is that they will differ from batch to batch. For instance, the almond pulp that you used may have been more on the wet side or dry side.. this will always play into the end result of the recipe. In time with experience, a person will learn how raw ingredients work. Taste testing is the most important task to learn. Even different brands of almonds will effect the flavor in recipes.
You can be raw without a freezer. I use a freezer to keep bananas for smoothies or ice cream, sometimes I keep my nuts in there if I don’t have fridge space, I freeze raw pies but this isn’t always necessary. I also will keep berries frozen in there to enjoy later when not in season. You can even freeze many of the granolas, cereals, bars, cookies, etc. Some argue that nutrients is lost when freezing. Some might be, but it is a better alternative then eating highly processed equivalents that are loaded with “ingredients” that I don’t wish to consume. Each of us just has to the best that we can with what we have.
Have a blessed evening! amie sue
These turned out better than I thought. They kind of look like yours.. Never thought about even the almonds making them taste different but it makes sense. I’m so excited since these little guys came out so much better than the buckwheat cereal. I can’t wait to eat them! Eventually a freezer for keeping things from going bad. Like you whatever might be lost in the freeze is better than what we could be eating.
Thanks for being here!!!
Hello Renee, soooo happy to hear that you are enjoying them. Thanks for keeping me posted. Sweet dreams, amie sue
OMG!! Amie Sue…you have been blessed, this is your gift. Thank you for sharing your gift with us!! By the way, these turned out just perfect!
Well gosh Khadija, I woke up to this message and I must say that you made my day. Thank you. So excited to hear that you are enjoying them. :) Have a wonderful day. amie sue
Hi there, When I dehydrate do I keep a teflex sheet on the bottom?
If you batter isn’t too wet Mamabird, you can put them on the mesh sheet. If they feel a bit sticky, start out on the teflex sheet and then flip over onto the mesh sheet for the remainder of drying. Enjoy! amie sue
dear amie sue. i made this and it was wonderful, i liked the taste and crunch, i will make this again, both my dogs also craved it too, so i had to share the batch with them they loved it like cookies, excellent recipe, thank you pier marie
So happy you are enjoying it Pier, along with your dogs. hehe Blessings and thank you for sharing. amie sue
Hi there again…I love, love, love this cereal. The only question I have is are they supposed to be soft at all or hard and crunchy? I have another batch in the dehydrator right now. They have been in for over 10 hours and are still soft in the middle. I am wondering if my almond pulp is to wet. When I make my almond milk, I haven’t been squeezing it as dry as I used to so that I don’t have to add water to the mixture. I just want to make sure on this as I am shipping this batch to my mom in Washington.
Good morning Lori,
When I made this cereal, it was more crunchy. If your batch is taking an extra long time to dry, you can break the squares apart and put them back in to dry some more. This way the circulating air can hit all four sides of the square. Does that make sense? Each batch can and will differ because the moistness of the nut pulp is not always the same, so that could be a contributing factor. I am so happy to hear that you making this for your mom. I hope that she likes it. Many blessings, amie sue
Hi there…I actually did start breaking them apart. The outside ones were dryer than the inside. That really helped. My mom loved them!! I do have another question. Are coconut crystals the same as coconut sugar, or palm sugar? And if it isn’t, can you substitute either of these for the coconut crystals? Now off to write a comment on the breakfast parfaits! thanks :)
Morning Lori,
So happy to hear that mom is enjoying the cereal. :) Making these types of recipes up for her can make for nice gifts too! Find pretty containers that she enjoys. maybe embellish them with some do-dads and fill it with yummy healthy treats!
The raw coconut crystals differ from processed coconut sugar and palm sugar. Taste-wise, about the same… just different processing. You use anyone of them if you wish. Have a happy weekend, amie sue
This past week I had so much leftover almond pulp that I went on a mad search to use it so that I could make room in my freezer. For weeks, I had been longing for cereal and decided to try this recipe and I am so HaPpY that I did! What wonderful flavors and crunch! It reminds me of an old favorite!
Thank you so much for sharing your recipes. I learn so much from you and I am always amazed at how they come out so well; it’s almost like having you in the kitchen with me!
Blessings to you always. RenayB
I am sure many envy you when you said that you have so much left over almond pulp! hehe Thank you for trusting my recipes and by giving them a try. :) I wish that I was in the kitchen with you but since I can’t, thank you for at least commenting and posting on my site to make me feel as though I am. Means a lot. Have a glorious day and enjoy a bite for me too! amie sue
This is one of my favorite things to make. This time I used the pulp from some nut milk made with almonds, cashews and walnuts. It turned out super yummy!!! The only problem with this cereal is I wind up eating more of it as a snack! Can’t keep my hands off of it!!!
Good afternoon Lori,
I know just what you mean. It is a snack worthy cereal. hehe. I love that you used a combo of nut pulps… I can only imagine that it tastes wonderful. :) Thank you for keeping in touch. It is always a blessing to hear from you. amie sue
Aimee-Sue
My GF and I are on a very clean meal plan and would like to include your wonderful recipes. Unfortunately, as this cereal sounds great the nutritional values are not posted unless I am missing something? I have seen you post nutritional values for other recipes. For example my menu calls for 3 ounces of whole grain cereal at 110 calories.
BTW.. This is a fantastic website and I am learning so much about raw cooking.
Best Regards
Roger Olivier
Hello Roger. So happy to hear that the two of you are working on a heathy eating plan. It’s so wonderful to have the support. :) I rarely include the nutritional data on my recipes. You can easily do that through recipe building sites. I have used Sparks People Recipe Calculator in the past.
Many blessings, amie sue
Hi Amie Sue,
Thanks for another great recipe to use nut milk pulp. I’ve used almond as the recipe states, and the second time I used up the pulps from sesame and hemp seed milk. Equally as delicious! I also cut down some on the sweetener, as it’s a bit sweet for me–(tastes like cookies, but that’s ok too!) You are really great at making up recipes that taste great! Thanks a honey bunches of pulp.
Thank you Nancy. So happy to hear that you enjoyed the recipe and played around with some variations. :) They sounds wonderful. Thanks for posting a comment about it… much appreciated! Have a blessed and wonderful weekend. amie sue
Is there any way to make this with out a dehydrator? And if not, is that the case for any recipe for almond pulp?
Hello Tabitha, I haven’t tested it but you can read through the following post to learn how to use the oven. https://nouveauraw.com/dehydrating/conventional-oven-food-drying/
I hope this helps, blessings, amie sue
Hi Amy Sue, I sent you an email because I couldn’t find this recipe. But of course, as soon as I sent the email, the recipe was right there mocking me!! lol. When I made my almond milk, I made it using coconut water instead of plain water. My batter wound up not being crumbly but it still tasted good. I also did not have any coconut crystals so I used palm sugar instead. I just put it in the dehydrator. I haven’t made this in over a year so I am really looking forward to the smell coming from the dehydrator and seeing how they turn out!! My 6 year old granddaughter isn’t to happy about having to wait so long for them to be done!!
lol, I understand how that happens. I had answered you email right away as I sensed your urgency. hehe When you have a 6 year old impatiently tugging on your apron strings…well, I know how things need happen sooner or later. :) I may not have any littles ones, but I have Bob and when it comes to food… he can be almost as impatient. haha
Let me know how it turns out. You substitutions are just fine and should turn out amazing. Blessings, amie sue