A delicious and healthy cereal that’s ready in minutes. Gluten, grain, dairy and refined sugar-free. SCD and Paleo. Try this topped with yoghurt or homemade almond milk.
1 cup (150g)
1 cup (125g)
1 cup (100g)
Vanilla extract (no added sugar)
1/3 cup (70g)
Preheat the oven to: 160°C Fan, 180°C electric, 350°F or gas mark 4.
In a food processor, blitz the hazelnuts and pecans until broken now but not as fine as nut flour consistency. (I find nuts are easier to digest in this form).
Melt the coconut oil.
Add the melted coconut oil, blitzed nuts and the rest of the ingredients to a large bowl and mix well.
Spread the mixture on a baking tray lined with parchment paper and bake for 15 minutes. After 15 minutes, remove and stir the mixture well. Bake for a further 5 minutes.
Allow to cool fully before storing in an airtight jar. I have kept this for just over a week and it was perfect. I consider four heaped tablespoons to be a serving.