Homemade Peanut Butter Crunch Cereal
People look forward to breakfast and it can be the most important meal of the day for some, make it special by adding these homemade peanut butter gems to the mix.
Ingredients
- 2 cups gluten free flour (see notes), spelt flour, or ap flour
- 1 tsp baking soda
- 1 tsp himalayan salt
- 1 cup creamy peanut butter
- 1.5 tsp vanilla extract
- 1/4 cup avocado oil, coconut oil, or extra virgin olive oil
- 1 cup maple syrup
Instructions
- Preheat oven to 350F and line baking sheet with parchment paper.
- Whisk together all dry ingredients then add in all the wet ingredients. Mix well then let it sit for a few minutes.
- To make the cereal take 1/2 tsp size portions and roll into balls. You can go however big or small as you'd like but I like this size for the cereal as it will expand in the oven.
- Bake for 10-12 minutes or until golden on the edges. Remove from oven and let cool completely before adding to milk. I suggest waiting a few hours or overnight before adding them to a bowl of milk. You can enjoy them right away however as cookies.
- To make regular size cookies take tbsp size portions and roll into balls then gently flatten with the palm of your hand. Bake for the same amount of time 10-12 minutes or until edges are golden.
- Serve up with your favorite plant milk and Enjoy!
Notes
- Can sub almond butter for peanut butter.
- Store in an air tight container or ziplock bag at room temp for up to 5 days.
- Bobs Red Mill or King Arthur make great gluten free flour blends.