I had the opportunity to receive an advanced copy of Paleo Eats cookbook. Whenever I get a book or cookbook to review I’m excited. It’s seriously a jump up and down when the delivery guy shows up kind of thing. I was extra excited for Kelly’s book. I have followed Kelly for years on her blog A Girl Worth Saving. Her recipes are wonderful and for the most part, accessible and easy too. Plus, Kelly is one of the sweetest people around! We are in a mastermind group together and she full of ideas, drive and a whole lot of love. And thoughtfulness, creativity and LOVE is what’s in this cookbook. It’s a great one to have in your healthy cookbook corner in your kitchen.
I have a delicious recipe for you. It’s for cereal. Yep, grain-free cinnamon cereal. I love cereal. It’s one of my favorite foods and I don’t get to eat it anymore because I don’t eat grains. But to have a healthy cereal option that’s grain free? Um, yes please!
Without anymore explanation, Paleo Eats presents Coconut Cinnamon Cereal. Enjoy!!
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper
- Place the coconut shreds and sunflower seeds in a food processor and grind for 30 seconds
- Add the cinnamon, salt, maple syrup, egg, and coconut oil and pulse until combined, about 2 minutes
- Scoop the mixture onto the prepared baking sheet. Cover with a second piece of parchment paper and with a rolling pin, roll to ¼-inch thick. Remove and discard the top piece of parchment paper
- With a wet knife, score the dough into 1-inch squares
- Place in the oven and bake for 10 to 15 minutes, until firm to the touch
- Remove from the oven and let sit on the pan for 15 minutes to allow it to crisp up
- Store in an airtight jar in the refrigerator for up to 1 week
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