SERENE CHATS: We say “don’t” to most store-bought cereal because it can pretty much be summed up as fat in a box. Yes, even if it is the pretend whole-grain type. The problem is not just the added sugar, fructose, and corn syrup, but the highly processed and refined flours pushed through extrusion machines into all kinds of crazy shapes. Processed flour like this ignites your blood sugar like dried kindling in a fire. This recipe “Option A” is found in the “Breakfast & Baked Goods, Blood Sugar-Balancing Breakfasts” section of the Trim Healthy Table Cookbook, page 347.
Can-Do Cereal
Description
SERENE CHATS: We say “don’t” to most store-bought cereal because it can pretty much be summed up as fat in a box. Yes, even if it is the pretend whole-grain type. The problem is not just the added sugar, fructose, and corn syrup, but the highly processed and refined flours pushed through extrusion machines into all kinds of crazy shapes. Processed flour like this ignites your blood sugar like dried kindling in a fire. This recipe "Option A" is found in the "Breakfast & Baked Goods, Blood Sugar-Balancing Breakfasts" section of the Trim Healthy Table Cookbook, page 347.
1 Multiple Single Serve Meals
Ingredients
For the Sponge
For the Slurry
Optional Ingredients for an "S" Recipe
Instructions
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Position a rack at the bottom of the oven and preheat to 350°F. Spray 2 regular-size rimmed baking sheets or 1 ultralarge baking sheet with coconut oil.
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Make the sponge. Put the egg whites, xanthan, and cream of tartar into a glass bowl and beat with an electric mixer until stiff peaks form.
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Place the Baking Blend, salt, sweetener, baking powder, collagen, cinnamon, and psyllium flakes in another bowl and whisk. Gently fold the dry mixture into the stiff egg whites in several additions, stirring gently with a spatula until all the dry ingredients are stirred in.
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Spread the mixture onto the baking sheets. Moisten a spatula with water (and keep moistening when necessary) and use the flat top to spread the mixture across the pan. Bake for 40 minutes. Take the baking sheets out to cool slightly and reduce the oven temperature to 170°F.
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Meanwhile, make the slurry. Add everything (except the chia seeds) to a large jar. Blend until smooth with a stick blender (or do this in a blender). Once smooth, add the chia seeds and stir well. Set aside to thicken while your sponge is cooling.
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Crumble the cooled sponge in your hands in the baking sheets. Don’t crumble to the size of rice. Shoot for a variation of crouton-ish and maybe a few smaller-size crumbles. If making this S style, add your optional S ingredients to the crumbles. Pour the slurry over the top and gently combine everything well. Don’t massage it into mush, just combine until it forms a clustery-like mix over your baking sheet.
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Bake in the low oven all night (or 7 to 8 hours) and continue until crisp (works best in an oven that has a convection setting). Once cooled, store in zippy bags in the freezer to preserve the best crunch. To eat, pour a generous amount into a bowl, top with unsweetened cashew or almond milk, and add a teaspoon or so Gentle Sweet to the milk for more of a pop of sweetness.
Note
Introduction continued.......Don’t get down in the dumps though. We’re giving you a cando cereal. It is beautifully balanced in protein, rich in fiber, and is even a Fuel Pull to top off its saintliness. Don’t be put off by the longish directions. This really is a simple process and only needs to be made in bulk once a month. You make the sponge, then make the slurry, then bake. Growing children who do not have weight problems can have homemade granola made with honey. Keep this cereal for those in the family who need slimming. This way it lasts longer and serves its purpose of slimming down the folks who need it. There are two versions of this cereal below. Option A (this recipe) has an extra puffing step, but those that love it think it is worth it. Option B, Can Do Cereal Quick Version is quicker but denser.If you are missing cereal like crazy, try both and see which becomes your fave.
