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Frosted “Corn” Flakes Cereal

May 14, 2013 By satisfyingeats

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All I can say is OMG… Oh My Goodness, I think I am in Heaven!!!!! How can toasted coconut flakes taste like Frosted Flakes??!  I am still puzzled by this but grateful I figured it out!!!

My intention was to figure out a nut-free and quicker version of my already popular granola recipe on the blog.  The current recipe is delicious and everyone loves it but because I have recently started cutting back on the amount of nuts and nut products I consume (see THIS blog post), I needed to tweak the recipe. This recipe also eliminates the use of eggs. Eliminating nuts from the existing recipe saves $$$ because Nuts are just so EXPENSIVE!! This recipe only uses unsweetened coconut chips which I just started purchasing from Tropical Traditions in a 2.2 lb bag for $8.50.  WOW!

NOTE: I used Tropical Traditions Chips or other Bob’s Red Mill Flaked Coconut!  Why the 2 brands have 2 different definitions, I do not know!

My version of Frosted Corn Flakes is:

  1. Grain-Free
  2. Nut-Free
  3. Dairy-Free
  4. Soy-Free
  5. Sugar-Free

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This cereal really did remind me of eating Frosted Flakes cereal but without any corn, sugar and processed junk! If you were one of those to eat cereal right out of the box (I was in my former life), this cereal is great all by itself!

Don’t think you can sit down and eat the entire batch in one sitting. Be careful not to over consume any food, healthy or not! Also, coconut has very little protein so I would advise eating some form of protein with it if eating for breakfast. 

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You may wonder if it taste like coconut. I personally don’t think it does. I taste the touch of sweetness and vanilla and not the coconut.

Give it a try to let me know what you think!  More important, what do your kids think!!

**I have not tried this with any other sweetener other than Pure Kal Stevia.  If you do, please let me know how it turns out. cookbook collage 3-5-14

Frosted "Corn" Flakes Cereal
2014-06-23 21:43:44

Makes 16, 1/2 cup servings; 1.5 net carbs per serving

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Ingredients
    • 1 lb unsweetened coconut flakes, approximately 8-9 cups*
    • 1/2 cup water
    • 1 tbsp plus 1 tsp pure vanilla extract (I used homemade)
    • 1 tbsp ground cinnamon
    • 1/2-1 tsp fresh grated nutmeg (fresh is best)
    • 1/2 tsp powdered Stevia Select OR sweetener of choice, to taste

    * I use Bob's Red Mill "Flaked Coconut" from Amazon or Tropical Traditions Chips

Instructions
  1. Preheat oven to 300 degrees F.  Line 2-3 jelly roll pans (cookie sheets with sides) with parchment paper. Using 3 cookie sheets will speed up the dehydrating process (see Fast Method below).

    In a large bowl, add water along with cinnamon, nutmeg, vanilla and Stevia. Whisk until dry ingredients are dissolved. Add coconut flakes and stir well until flakes are evenly coated. Be sure flakes are not sticking together. Taste for sweetness.  Add more sweetener if desired.

    FAST METHOD: Divide flakes between 3 cookie sheets and spread out evenly.  Bake for 15 minutes. Carefully remove from oven and carefully stir. Return to oven for another 5-10 minutes or until the flakes are slightly golden brown but NOT BURNED!

    or

    OVER NIGHT METHOD:   Divide flakes between 2 cookie sheets and spread out evenly.  Bake for 15 minutes. Carefully remove from oven and carefully stir. Return to oven for another 5 minutes. Turn off oven and leave for anywhere from 2-4 hours or overnight.

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Grain-Free Start Kits032

Allow to cool and then transfer to an airtight container.  Will keep a few weeks in refrigerator.  Top with fresh or freeze-dried fruit and dairy of choice.

Note: Cooking Times may vary.

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This is how I store and measure my cereal.  I could not find the exact container online but THIS ONE is similar.

Portion out into bowls with lids for pre-portioned bowls of cereal!

Disclaimer: I have linked to different items in this post.  By purchasing these products using the links provided, I will receive a small commission on that sale.  Proceeds are used to purchase ingredients for new recipes.  Thank you for your support.  

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Filed Under: Breakfast

About satisfyingeats

“...no one is born a great cook, one learns by doing.” ~ Julia Child
Melissa is the mother of 2 beautiful boys and the creator of the Satisfying Eats Blog. She has also authored two cookbooks, Satisfying Eats and Comforting Eats, out of her love for Southern food but with a grain-free twist.

From an early age, Melissa has always loved to cook, and after going grain-free almost three years ago, she has had to relearn everything she thought she knew about great cooking so that she could continue to create delicious recipes. Creating tasty Grain-Free Southern food and helping everyone she can along the way is her passion.

Melissa graduated from Georgia Southern University with a Bachelors in Exercise Science. She also has been personal training and teaching STOTT Pilates for over 10 years.

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