A simple homemade recipe that creates a healthier alternative to store-bought cereal. It’s quick to make and easy to grab and eat, that you might end up eating it all as a snack! You can also bake the dough as larger rectangular or round cookies!
- 1/2 cup GF sourdough starter (125g)*
- 1 cup GF flour combo (approx. 125g)**
- 1/4 cup coconut palm sugar (40g)
- 2 tablespoons golden flaxseed meal
- 2 tablespoons coconut oil***
- 1 tablespoon GF baking powder
- 1/4 teaspoon fine sea salt
- 1 teaspoon cinnamon powder
- 1 teaspoon pure vanilla extract (or 1/4 teaspoon pure vanilla powder)
- 1/4 cup plant milk (soy, coconut, hemp, almond, rice)****
Before you begin, watch the How-To Video YouTube. It will help you make this Sourdough Cereal Snack!
Preheat your oven to 350° F and get some unbleached parchment paper (2 sheets approx. 18 x 13 inches), rolling pin, large knife, pizza cutter or cookie cutter ready.
In a medium bowl, combine and mix all the ingredients until the dough comes together without dry bits. TIP: Add the plant milk in increments until you get the right consistency. You want enough liquids to help you stick everything together without making everything mushy and wet.
Place the dough in between two sheets of parchment paper. With a rolling pin, press down and roll out the dough until very thin, 1/8-in is great! The thinner you roll the dough the crispier the cereal will be. TIP: You can divide the dough into two smaller portions if it makes it easier for you to roll out. Carefully peel off the top sheet.
With a large chef knife, pizza cutter or cookie cutter score your dough to your preferred cereal or crispy cookie shape. If making cereal just make sure that each piece is bite-size. See post pictures and or watch the video to help you with this step. Sprinkle your dough with more cinnamon, coconut palm sugar or maple sugar if you wish—it makes it extra yummy!
Transfer the cut dough (with bottom parchment paper) to your baking sheet. Bake in preheated oven on the middle rack for 30-35 minutes until the cereal (or cookies) is baked throughout and the edges are crisp. Keep on eye on the cereal. Because there’s sugar it could burn if over-baked. Cool on a wire rack, break pieces apart and enjoy!
Store the cereal in a sealed container or the freezer for maximum freshness!
*Any GF starter will work (buckwheat, sorghum, brown rice, oat). Try to use GF starter that has a little life to it. If it’s been fed and is active, that’s even better. Straight from the fridge is fine too. Read the recipe post for more details. SUB OPTION: To replace the 1/2 cup GF sourdough starter, try combining 6 tablespoons of GF flour, 1/4 cup water with 2 teaspoons (up to 1 tablespoon) fresh lemon juice. Please note that I haven’t tried it yet.
**Combine 3 of the following flours for a total of 1 cup (approx. 125g): light buckwheat, brown rice, millet, white rice, oat, sorghum, cassava, seed flour, almond meal/flour, tiger nut flour.
***Substitutions: vegan butter, coconut oil or avocado oil.
****Add plant milk in increments as you might not the whole amount.
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