BREAKFAST: HIGH FIBER CACAO NIBS CEREAL

Ingredients

• ½ cup chia seeds
• 1 cup water
• 4 Tbs hemp hearts
• 1 Tbs fine Psyllium powder
• 2 Tbs coconut oil, melted
• 1 Tbs organic vanilla extract
• 1 Tbs Swerve
• 2 Tbs Raw Cacao Nibs

Instructions

1. Pre-heat oven to 285 degrees.
2. In a large mixing bowl combine the chia seeds and the water, stir well and let sit for about 5 minutes.
3. Now add the rest of the ingredients to the bowl, except the cacao nibs. If you don't mind the nibs being broken up smaller, you can add them now as well.
4. With an electric mixer, or a wooden spoon, mix all ingredients well, until evenly amalgamated.
5. Now add the cacao nibs if you prefer them in bigger chunks, and stir them into the dough.
6. The dough should form a nice ball of pliable consistency.
7. Roll out two large pieces of oven paper, about 11 x 14 inches.
8. Now take the dough and with your hands form it into a cylinder.
9. Place it on the parchment paper with shiny side up.
10. With your fingers start flattening the dough.
11. Now cover it with the other piece of paper, shiny side down, and roll it our with a rolling pin to a thickness of ¼ to 18 inch.
12. Gently peel off the top paper form the dough.
13. Now lay the dough on top of the paper on a cookie sheet or the top part of a broiler pan.
14. Bake on one side for about 15 minutes or until almost dry.
15. Remove from the oven and carefully flip the sheet of dough.
16. It should be dry enough to remove the oven paper, peeling it gently.
17. bake another 15 to 25 minutes or until well dy.
18. Remove from the oven and let cool.
19. Now with a large kitchen knife cut the cereal into 1" squares.
20. It's ready to serve or store in an airtight container for up to 3 days.

nutritional values for this recipe, click here

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