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
- 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
- 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
looks delicious but wheres the protein?
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