Freeze-Dried Strawberries Keto-Friendly Cereal bowl
Step aside, Big K cereal! It’s time for some low-carb cereal which is fruity, soft, and vegan. When combined with the Keto diet, an all-vegan diet takes a little more time when it comes to assembling the right meal with fat and non-animal protein. This keto-friendly cereal is a component of a nutritious Keto breakfast that’s simple to prepare in bulk for numerous servings. Simply freeze your frozen cereal bits until you’re able to roast a serving in the oven! Please keep in mind that freeze-dried strawberries are not candied strawberries. If you’re having difficulty locating freeze dried strawberries, search your nearest grocery store’s organic food section. Additionally, a quick internet quest for ‘organic freeze-dried strawberries’ would yield convenient shopping choices.
What More Should I Add To My Cereal Bowl?
The recipe instructions below outline some methods aimed at enhancing the taste and texture of your cereal. You could go for fresh blueberries, strawberries, or raspberries to your bowl of strawberry cereal for an additional delicious breakfast pairing. Early in the morning, bursts of in-season fruit will not only supply you better and fulfilling immune-boosting Vitamin C, but also keep you fresh. Combine this cereal with your regular Green Smoothie, or fresh Vegan Smoothie Bowl, or even better some Vegan Strawberry Fat Bomb Bite. This is sure to make your Keto vegan breakfast more satisfying.
Dehydrated Strawberries Recipe
If you can’t locate organic freeze-dried strawberries in a local grocery store available near you, opt for producing your own dehydrated strawberry, to do so, here’s a basic recipe.
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Cut 1 pound of strawberries into 14-inch thick slices
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Combine with 1 TB stevia in a mixing dish.
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Arrange them in a single layer on a nonstick baking sheet (also called a Silpat).
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Preheat oven to the lowest temperature possible – 200 degrees Fahrenheit or less.
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Strawberries can be baked for 3-4 hours.
Once the strawberries have completely cooled to a crisp, you can place them in the refrigerator for up to 7 days in an airtight bag. Simply chop up the volume of cereal needed for this recipe.
Step 1
You should prepare this dough the day before you want to bake it. Whisk together the almond flour, ground flax, baking soda, cinnamon, chopped freeze-dried strawberries, and a pinch of salt in a mixing cup. The finer you mince the strawberries, the quicker it would be to roll out your dough later. Combine the coconut oil, swerve, and lemon extract in a stand mixer equipped with a paddle extension. Then, gradually incorporate the dry ingredients into the coconut oil until you have a paste-like dough.
Step 2
Coat the dough in plastic wrap and roll it out into a small rectangle to cool. Wrap the dough in plastic wrap and place it in the refrigerator for 1 hour.
The dough can harden if chilled for an extended period of time, such as overnight. When it’s time to bake, if the dough is too stiff, leave it out to soften at room temperature. If the dough gets too warm, simply add it to the refrigerator to cool again.
Step 3
Roll the dough out between two sheets of parchment paper into a 14-inch thick circle or rectangle. Label and score the dough into 12-inch X 1-inch bits using a ruler and a paring knife or pizza cutter. If the dough has been graded, remove it from the parchment paper and place it on a sheet tray. After 10 minutes, remove the frozen dough and split it apart from the scored row. Return the parts to the freezer for another 10 minutes.
Step 4
Remove the cereal tray from the freezer and place it directly in the oven. Bake the tray for 8-10 minutes, turning halfway to ensure even baking. Seek for golden-brown fragments that quickly peel away from the parchment.