Dairy, Gluten, Soy, Nut*, Corn & Egg Free.
Low FODMAP* Friendly.
and Low FODMAP Friendly. Ever since I was a kid my all time favourite cereal is puffed rice. My sibling was asking for Cocoa Pops, me I just wanted plain old puffed rice. I like the taste when they get slightly soggy. I'm an adult now and wanted something a bit more complex. Here's a simple recipe that the whole family can enjoy. Make it on the weekend and have a yum breakfast for the rest of the week. I've added links to some of the ingredients, from a terrific Australian supplier, who has a huge range of gluten free and organic products. Comparing the prices, they are similar if not better than supermarket prices. (They only deliver to Australia). Amazon has a great selection too. Of course these ingredients you can pick up from the supermarket, be aware of the packaging and read it carefully. Bonus, use the seeds/nuts in a salad for lunch too. What was your favourite cereal as a kid? Be Creative~Kaz
All happiness depends on a leisurely breakfast. ~ John Gunther
- 3 cups puffed rice (Rice is gluten free, but check ingredients as may state, 'May be Present: Gluten". This means it's been packed in the same facility as gluten products, so best get one from a trusted manufacturer/supplier, supermarket/health food aisle that states 'gluten free' or your specific allergen somewhere on the package.) * If you'd like me to contact the manufacturer get in touch.
- 2 cups rolled oats (The same applies, check the ingredients.)
- 1 cup sunflower seeds* (If you can tolerate them. Low FODMAP diet state use these in moderation)
- ½ cup pumpkin seeds* (As above)
- 1/3 cup maple syrup, treacle, molasses or golden syrup.
- 1/3 cup chia seeds*. (optional) (Low FODMAP same as sunflower seeds)
- 1/4 cup pine nuts* (optional) ( As above and omit if have a nut allergy)
- 2 tablespoons coconut oil
- 2 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon sea salt (optional)
- Your desired sweetener (optional)
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- Preheat oven to 180 degrees Celsius (350 F)
- Line a baking tray with baking paper (parchment).
- In a bowl combine maple syrup and coconut oil. Heat on the stove top (or microwave) until coconut oil melts. (If you're in a warm climate or it's summer and you refrigerate your coconut oil. Leave required amount in cup on the bench briefly, it won't take long to melt)
- In another bowl, combine all other ingredients.
- Pour wet mixture into the bowl with all dry ingredients and stir until coated. If you like more sweetener add this now to taste. Eg Stevia, 'table' sugar.
- Pour onto the prepared tray and spread evenly.
- Bake for 10 minutes, take out, stir. Check continuously as it can burn easily. Continue baking until golden brown. Remove from oven and let cool.
- Store in an airtight container at room temperature.
- Serve cold with your favourite non dairy milk. You can also choose to add fruit or dairy free flavoured yogurt.