An alternative to the usualY unhealthy
packaged breakfast cereals
It’s a fantastic recipe to make one afternoon together with your child(ren). It is really easy and kind of quick as well (15-20 min. tops). It’s a hands on recipe for kids and stores well in the fridge for up to a week. Those squares make great snacks and cookies as well.
My version of the recipe is adapted from the CLEAN EATS blog, which belongs to one of my all time favorite cookbooks CLEAN EATS by Alejando Junger.
2 cups tapioca starch/ flour
½ cup almond butter
¼ cup peanut butter (if you have a peanut allergy just substitute with more almond butter)
¼ cup coconut oil
¼ cup coconut sugar or similar
¼ cup cacao powder or slightly more if you like dark chocolate
1 tablespoon cinnamon
1 teaspoons pink Himalayan salt (or sea salt)
Mix all ingredients together in one large bowl. Best to use a bowl with edges that are not too high & steep so little hands can get in there too. The final dough should not be overly wet, but also not too dry and falling apart. You might have to add a little extra flour or nut butter depending on the consistency. It should rather slightly be dry and not sticky.
Lightly dust countertop or cutting board and rolling pin with some of the tapioca flour. Roll out the dough as thin as possible (here you might have to help your little one a bit) and slice into squares. We prefer ours more on the smaller size, just about 1” (2.5 cm) so they fit in Mila’s mouth easily.
Turn on the oven to 160 C (325 Fahrenheit), no need to preheat the oven. Best to use a super flat, metal spatula and move squares to baking sheet.
We like them less crispy and bake ours for max of 20 minutes. Experiment with it and see what you like best. But they do get a little bit more crispy when fully cooled, so keep that in mind. And of course, as with cookies as well, the thinner the dough the quicker they bake and get crispy.
Enjoy with your favorite milk - We love homemade almond milk. Recipe here.
Photography below by Jenny Nelson from the CLEAN EATS team.