There are certain people that God places into our lives that – just like a ray of sunshine – warm our hearts and bring a smile to our face each time we speak with them. My friend Kelly Bejelly is exactly that kind of friend, which is why I couldn’t be more excited to share her new cookbook with you.
Kelly’s kindness, wisdom and culinary talents have served to inspire and encourage so many people who are seeking to improve their health and wellness through following a grain-free lifestyle (myself included). As part of her mission to help others live healthier, she recently released a collection of her best recipes in a beautiful new cookbook – Paleo Eats.
One of the things I enjoy most about her book is that it’s far more than just a collection of grain-free, dairy-free recipes, Kelly has compiled so many helpful resources into Paleo Eats, including:
• Helpful budget tips and resources
• Recommendations for substitutions
• How to stock your pantry and successfully use ingredients
• How to rescue a culinary disaster and other troubleshooting tips
• How to recreate healthier versions of your family-favorite recipes
But of course, Kelly has also made sure to include a ton of delicious recipes too – 111 to be exact! She covers everything from main dishes like breakfast, lunch and dinner, to side dishes, dessert and drinks. And she also includes a section on how to make basics like mayo, sauces and gravies.
In fact, there are so many wonderful family-friendly recipes, I can tell you it was no easy task to select one to share with you. So … I asked my boys what they wanted me to make? And it was absolutely no contest – when they caught a glimpse of Kelly’s crunchy cinnamony cereal, they were begging me to get out the baking sheets NOW!
The first thing I noticed about the recipe is that it has just a few ingredients and that it’s super easy to make – that is definitely a plus for busy mommas! The second thing I discovered is that you’d better seriously make a double-batch. My boys could barely contain their excitement as they waited for the cereal to cool. I honestly think the cereal squares were still slightly warm when they tossed a couple of handfuls into a bowl and doused them with cold almond milk.
It was hard to get too many words out of them … other than the satisfying sounds of “Mmm!” in between crunching. So, suffice it to say, this recipe was a hands-down winner!
That’s why I highly recommend taking a look inside Paleo Eats here to see for yourself what a wonderful resource it is for anyone living a gluten-free or grain-free lifestyle. And of course, this tasty recipe will provide you with just one example of the 100+ delicious recipes featured in Kelly’s Paleo Eats Cookbook.
Recipe reprinted with permission from Paleo Eats
Ingredients
- 1 cup unsweetened shredded coconut
- ½ cup raw sunflower seeds
- 1 tablespoon ground cinnamon
- ¼ teaspoon sea salt
- ¼ cup maple syrup
- 1 large egg
- ½ teaspoon melted coconut oil
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Place the shredded coconut 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.
Notes
This grain-free "Cinnamon Toast Crunch Cereal" gets a big thumbs-up from my two boys, who would like to say "Thank you, Ms. Kelly" for this tasty delight of cinnamon toast crunchiness.
This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – 