Paleo “Corn” Flakes

So simple, yet so tasty! This Paleo Corn Flakes recipe is my attempt to win my nephews’ heart and a way to redeem myself from too many not-so-child-approved meals.

In case you were wondering why I have been so “quiet” lately, I have 8 relatives visiting from Costa Rica for the holidays and  they will be staying with me for about 3 weeks… Yes! It sounds a little unusual on this side of the world, but remember that I am hispanic and to us it is totally normal, expected, and fun. I am currently on day 8 and I must admit that it is a little bit more work than I thought. Right when I finish a meal and clean the kitchen, it is already time to get the next meal started. On the plus side, I am getting lots of help keeping the girls entertained and the house clean. They are even doing my laundry.

The most challenging thing so far, has been getting my 3 nephews to try new foods. As most Costa Ricans, their main staple is rice and they are not completely sold on the idea of being grain-free. Luckily the adults are being surprisingly embracing of this way of eating.

For this recipe I used Coconut Chips from Tropical Traditions, they are much larger than the regular shredded coconut or coconut flakes, but any other larger-flaked brand should work. I served it with coconut milk and fresh blueberries and it was a big hit.

Ingredients:

2 tablespoons of water
¼ cup of coconut sugar
¼ teaspoon of vanilla extract
¼ teaspoon of ground cinnamon
2 cups of coconut chips or large coconut flakes

Preparation:

• Preheat oven to 300 degrees Fahrenheit
• In a large bowl combine the water, coconut sugar, vanilla extract and cinnamon.
• Whisk until the coconut sugar is almost dissolved
• Add the coconut chips and mix until it is uniformly coated with the sugar-water mixture
• Let stand for 2-3 minutes
• Line a cookie sheet with parchment paper
• Spread the coconut chips over the paper, forming a single thin layer
• Bake for 15 minutes
• Carefully move around and separate the coconut flakes
• Place the coconut back in the oven.
• Close the oven door.
• Shut the oven off and leave the Paleo Corn Flakes there for an additional 15-20 minutes or until they are crispy.
• Eat as is or with your toppings and milk of choice.
• Store in an airtight container
• If the chips become stale, you can bake them again for a few minutes to draw the moisture out again and make them crispy

Paleo “Corn” Flakes

Recipe Type: Breakfast

Cuisine: Paleo

Author: Edible Harmony

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 2

Ingredients

• 2 tablespoons of water
• ¼ cup of coconut sugar
• ¼ teaspoon of vanilla extract
• ¼ teaspoon of ground cinnamon
• 2 cups of coconut chips or large coconut flakes

Instructions

1. Preheat oven to 300 degrees Fahrenheit
2. In a large bowl combine the water, coconut sugar, vanilla extract and cinnamon.
3. Whisk until the coconut sugar is almost dissolved
4. Add the coconut chips and mix until it is uniformly coated with the sugar water mixture
5. Let stand for 2-3 minutes
6. Line a cookie sheet with parchment paper
7. Spread the coconut chips over the paper, forming a single thin layer
8. Bake for 15 minutes
9. Carefully move around and separate the coconut flakes
10. Place the coconut back in the oven.
11. Close the oven door.
12. Shut the oven off and leave the Paleo Corn Flakes there for an additional 15-20 minutes or until they are crispy.
13. Eat as is or with your toppings and milk of choice.
14. Store in an airtight container
15. If the chips become stale, you can bake them again for a few minutes to draw the moisture out again and make them crispy

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