I hear a lot from people going grain free that they really miss cereal in the mornings for breakfast. These days, there are several amazing grain free cereals out there, but many are nut based like my grain free yumola granola. So what happens when nut-sensitivities are in the house? Try telling a toddler that their favorite finger food (cereal) is completely out of the question. Try telling some adults the same thing, for that matter!
Pale-O’s Cereal was created with all you cereal lovers in mind – and your babies who love to grab snacks with those little chubby digits. This recipe is grain, dairy, egg, and nut free so it is allergen friendly as well as Autoimmune Protocol friendly! Enjoy!
Note: I have made two versions, one without the water chestnut flour and one with…both are possible but I MUCH PREFER the water chestnut flour version for a variety of reasons. If you are not sure where to find water chestnut flour, I have ordered it through Amazon AND found it easily at an Asian Food Market. It is more cost effective to find it locally, if you can. If you cannot find/buy the water chestnut flour, scroll down to the bottom of the page for the alternative version of this recipe.
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- 1/4 cup water chestnut flour
- 3 tablespoons olive oil (or coconut oil melted)
- 1 teaspoon vanilla (can be omitted)
- 3/4- 1 cup water (as needed to make dough thick, but thin enough to be “piped”)
- 2-3 tablespoons 100% maple syrup or local raw honey (per preference)
- Pinch salt
- Optional: 1/4 teaspoon cinnamon
- Preheat oven to 375
- Combine all ingredients in a bowl
- Batter should be thick, but thin enough to be “piped”
- Once desired consistency is reached, spoon mixture into a sandwich bag
- Cut a small tip off the corner of the sandwich bag
- On a parchment lined baking sheet, pipe small dollups of batter, about 1/3″ in diameter (or to your size preference)
- Bake for around 10-12 minutes, depending on your oven, then remove and allow to cool
- The “nuggets” should be nicely browned and will crisp more upon cooling
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- 1 tablespoon 100% maple syrup
- Pinch salt
- 1/2 teaspoon vanilla
- 1/2 cup water
- 2 tablespoons olive oil (or coconut oil)
- Follow directions above in primary recipe, excluding the water chestnut flour if necessary
I love the simple ingredient list! I used to eat cereal three times a day – I need to give this a try! 😀
Let me know what you think Meg!
These look absolutely incredible! So excited to make them!
Liz Grady says
Thanks for this recipe. I’ve been wanting to make a healthy cereal for the family and this looks perfect! Since we’re ok with nuts can I sub the water chestnut flour(which I don’t have) with almond, chestnut , or even plantain flour?
Liz, I have not experimented with nut flours with this particular recipe, but I’d love if you reported back what worked well!
Will you share your reasons for preferring the water chestnut flour version? I don’t want to waste time on the alt version if I don’t have too 😉
I like both the flavor and the texture of the water chestnut flour version. It reminded me of almost like a graham flavor when I added the cinnamon. I think a lot of flours tend to be relied on heavily so I enjoy new flavors and experimentation. The water chestnut flavor is distinct and almost nutty but hard to describe. I would encourage you to try it, ESPECIALLY if you have an Oriental Market nearby as it is a very cost effective and allergen friendly ingredient!
Thanks for the great recipe. I made a maple version and a honey-cinnamon version and piped them with a cute little star tip. Delicious and adorable. My daughters where so happy to have cereal again.
That sound perfect! I am so glad they were received well!
Love this idea, but my daughter is sensitive to coconut. Do you think I could sub almond flour if I doubled the amount to compensate for coconut flour’s liquid absorbing qualities?
Jill, you could try your almond flour and then just add in water as necessary to make the proper consistency. You might not need to double the almond flour – instead just reduce the water and I think it will work!
I Love your recipes. I’ve been looking up Water Chestnut Flour and I see that Amazon calls it Singoday Flour and when I googled it, I came up with recipes calling it Singhara Flour. I’ve tried to find if they are both the same and it seems like they aren’t because every site uses one or the other name. Do you happen to know if these two names of the Water Chestnut Flour are one and the same. Thank you.
Hi Lily, and thanks! Here is what I’ve used before http://bit.ly/waterchestnutflour but also I find very finely ground water chestnut flour in my local Asian/Latin market. Maybe you could try there as well!
My little one loved these! Do you have any recommendations about storing and/or freezing? thanks!
I store in an airtight container and they are fine for up to a week I think. I imagine refrigerating them could make them stretch even longer but I haven’t frozen them before!
Do these stay crispy or do they get soft after the first day?
They stay crispy if you keep them in an airtight container.
About how many cups does the first recipe make?
That’s a good question, maybe 3-4?
i just made a double batch and i love this and i love you for making the recipe!!!!
for a double batch my yield was about 2.5 cups though…just for reference!
Thanks for letting me know!
Ashley Coenen says
These didn’t turn out cereal like for me, but I did use the alternative recipe. The taste is good (I added some cinnamon also). They are soft, consistency of a sponge cake or madeleine. My 19 mo son still likes them though! I am thinking of trying them out again with cassava flour instead of the water chestnut flour. I am a bit hesitant to buy the water chestnut flour as it is processed in a facility with some of my son’s unsafe foods.
Mine firm up as they cool but of course there can be a few variables there. I am glad your son enjoyed them!
I like feeding my daughter Cheerios bc it helps her pincer grasp and she absolutely loves them. It’s the first thing she’s fed herself. But the MAIN reason I originally gave them to her is bc they dissolve so easily since they were made with babies in mind. Will this cereal dissolve in your mouth sans milk? She eats them as a finger food so no liquid
I’m not sure they are as dissolvable as Cheerios, you might wait a little longer.
I have the paleo kids cookbook and just made the recipe in there, which is completely different than either of these two options. What’s up with the switch? Which is best?
Mine were not crunchy, but well received.
I often make minor edits between book recipes and blog recipes, which can be for a number of factors, depending on the goal of the book