Cereal. Americans’ breakfast of choice. It’s crunchy, sweet, accessible, fun to eat, and incredibly tasty. There’s a flavor for everyone out there; you can find fruit tasting cereal, Oreo cereal, plain cereal, diet cereal, gluten-free cereal, you name it. I used to have a bowl of cereal every morning in high school and college; this was before I turned Paleo, of course. It was for sure my go-to breakfast item and one of the things I looked forward to the most in the AM. I loved the Vanilla-Almond Special K cereal with vanilla almond milk, or Quaker’s Granola Oats-Honey-Raisins with vanilla yogurt. Ahhh, those were the days. Not! I don’t miss the bloated belly or the sugar-lows at all.
If you’ve been reading my posts lately, you’ve probably noticed I’ve been posting lots of breakfast recipes. I might as well keep them coming, right? This recipe is for all of those of you who like crunchy, sweet and delicious bowl-fulls in the AM. There’s just something great about having your own personal bowl of goodness to help you wake up and start the day right. Let me introduce you to my very own Coconut Sugar Cinnamon Puffs!
- Preheat oven to 350 degrees.
- Line baking sheet with parchment paper and set aside.
- Combine dry ingredients together: almond flour, coconut flour, coconut palm sugar, cinnamon and sea salt.
- Combine wet ingredients together: egg white, honey and coconut oil.
- Pour wet ingredients to dry ingredients and mix well.
- Using your hands, grab a little bit of the mixture at a time and create small balls (about ½ inch each - the smaller you make them, the crunchier they will be). Place each ball on your lined baking sheet.
- Repeat step 6 until the entire mixture is gone (make sure you leave a bit of room between each ball so they don’t stick together when they bake).
- Bake for 17 minutes.
- Let cool and store in a tight container. Enjoy them with almond/coconut milk and fruit!
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cups
- Measuring spoons