I’m sure that most of us paleo people have heard of Julian Bakery by now. Paleo bread, paleo cereal, wraps, pizza, etc., etc. I recently tried their Paleo Coconut Flakes and really liked them, but I will not buy Julian Bakery’s products because of some drama that went down earlier this winter. I won’t rehash it here, but basically they dealt some really low blows to my favorite real food educator bloggers; not very professional at all.
Anyway, I wanted to have my cereal and eat it too, per se, so I created this recipe! I added banana chips to it because I just love banana chips, and I knew they would add the perfect crunch.
I can’t tell you how tempted I was to add an egg white to the batter to help it bind, but I didn’t because I wanted to make this recipe friendly for all the AIPers out there. I’m so glad that I just used the gelatin. I finished product is bound well and quite crunchy.
I love this paleo cereal because it’s a nut-free, low-sugar snack or breakfast option. The flakes are a great blank canvas for any berries or whatever you’d like to add. Yum yum!
Shared at Fat Tuesday, AIP Recipe Roundtable
- unsweetened banana chips – 2 cups
- unsweetened coconut flakes – 1-1/2 cups
- unflavored gelatin – 2 tablespoons
- coconut flour – 1/4 cup
- salt – 1/2 teaspoon
- honey – 1/4 cup
- vanilla – 1 teaspoon
- water – 1/4 cup
- Preheat oven to 350 degrees Fahrenheit and grease a large cookie sheet with coconut oil.
- In a food processor, combine the banana chips and coconut flakes. Process until powdery.
- Add in the gelatin, salt and coconut flour and pulse to combine.
- Add remaining ingredients and process until incorporated.
- Press the dough onto the greased cookie sheet very thinly.
- Bake for 10 minutes. At this point it will look like a big flatbread. Let it cool a bit and either cut or tear it up into small cereal-like pieces.
- Bake for 5-10 minutes more, stirring a couple times, until the flakes are golden and crisp. They will crisp up more as they cool as well.
I’m so excited to find this recipe! Has anyone tried this with Agar instead of Gelatin?
Hi dear, when you grind the 2 cups banana chips, how much flour/powder are you getting ? I have bought banana flour, I wanted to sub for the chips but did not know how much flour to us. I am hoping that it will work. Thank you for your kindness for creating and posting this recipe.
I wouldn’t sub banana flour for the chips because you want the crunchiness from the banana chips.
Thank you for posting this recipe! I have made 5 batches with various dried fruit, powdered. My favorite is with dried plantains & dried apples sub’ for the bananas. The bananas are awesome too! I cook mine a bit longer. High altitude here in Colorado. Thank you again
Thank you for sharing this recipe. It is wonderful.
I discovered I could use the same recipe to make crackers by rolling it out the same way then cutting it in cracker size pieces. They are good with guacamole. For savory crackers you can omit the vanilla and cinnamon and add herbs.
I’m definitely going to give this a try! Looks delish!
Do the flakes stay crispy if stored? I’m the only one in my home that would be eating these, so I’ll cut down the recipe to a smaller portion if they won’t keep well.
Hope you like it 🙂 Yes, they should stay crispy 🙂
Thank you! I can’t remember the last time I had cereal! Will definitely try this! OH! And I tried Julian Bakery bread (both the almond flour and coconut flour) and it tasted like cardboard! :p I thought about trying some of their other products, but like you, I boycotted them after their nasty online bashing. Won’t give them my money!
Is Julian Bakery’s Coconut Flakes AIP?
Is Julian’s Bakery Coconut Paleo Flakes AIP? I’m on AIP and I’ve been snacking on them…I just want to make sure!
The ingredients are only coconut meat, coconut water, and palm starch, so you should be good!
This was delightful, thanks for the great recipe!
Might this work in a dehydrator? I had trouble making mine very thin. It would be much harder to burn in a dehydrator. I used home-dried banana chips – I guess mine weren’t quite crispy enough – I didn’t get a good powder at the beginning. Hopefully it’ll still work out ok. I’ve eaten a few pieces (no egg helps that!), taste-testing – not very sweet, but I hope to add raisins to it, so that would help. Maybe I needed more water to make it into more of a “dough”? Or was that just because my bananas didn’t get powdery-enough?
My guess would be the problem was you bananas; the chips should be powdery. The dough is somewhat dry; you can add a tablespoon or two of water if you think it needs it. The cereal will crisp as it cools as well. I haven’t tried it in a dehydrator so I can’t say but let me know if you try it!
I found your recipe through The AIP Roundtable. Thank you so much for creating something for us autoimmunies! 🙂 It’s difficult to eat the AIP way & find variety sometimes. I was wondering where you get your unsweetened banana chips? Thanks again!
Hi Karla; thanks for you comment and kind words! I get my unsweetened banana chips at my local health food store. This source looks promising as well: (affiliate link) http://amzn.to/1H5NcMf
Do you think freeze dried banana slices would work? What kind of gelatin, the one that gels or the one used for smoothies? Thank you, this looks promising!
As long as the bananas are crispy enough to turn powdery when pulverized it should work. I use regular gelatin; the kind that gels 🙂
Hi Heather. I highlighted this recipes as one of my favorites at this week’s AIP Recipe Roundtable. Thanks for going the extra mile to make this recipe AIP. 🙂
So awesome! A SO creative…I know how hard it is to come up with AIP stuff! Thanks for sharing it!
Thanks Tessa!! 🙂 🙂