Day #8

Have you enjoyed the cranberry bread?

Well, welcome to your first day of the 2nd week! Glad you made it so far, I hope you already feel the power of your glutenfree diet in your body :)

I received this mail a few days ago:

Hello Michael, thanks for your great blog about glutenfree food and your week plans and the informations. However, I would really like to know, what to eat in the morning? I am really tired and can't seem to figure out, what is easy to prepare, tasty and glutenfree? I know you're my man :)

 BTW: Your book is amaaaaaazing. Bought it yesterday and I've been sceptic but you proved me wrong!

xoxo, Barbara 

Thanks again for the input, Barabara. In the morning, I like to enjoy glutenfree cereals. Homemade cereals :)

Yield: 10 cups

Nonstick cooking spray

3 cups gluten-free flour mixture (scroll down for the recipe)

1/2 cup coconut flour

1/4 cup flaxseed meal

1 1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup brown sugar

1 teaspoon salt

1 teaspoon baking soda

2 cups buttermilk

2 teaspoons vanilla

1/2 cup slivered almonds

1/2 cup dried cranberries

Stage 1

Preparation time: 10 minutes

Cooking time: 30 minutes

1. Preheat the oven to 350 degrees. Spray a large baking sheet with cooking spray.
2. In a large bowl, whisk together the flours, flaxseed meal, cinnamon, nutmeg, brown sugar, salt, and baking soda.
3. In a small bowl, stir together the buttermilk and vanilla.
4. Stir the wet ingredients into the dry mixture until they’re well blended.
5. Spread the soft, cookie-like dough evenly in the prepared baking sheet.
6. Bake the dough at 350 degrees for 15 minutes, and then turn it over (so both sides brown evenly) and bake for another 10 to 15 minutes until it’s golden brown and crisp.
   It’s okay if the dough breaks into pieces.
7. Place the pan on a wire rack to cool. Let the cereal dough stand, uncovered, for several hours or overnight in a cool place to completely dry out.

Stage 2

Preparation time: 5 minutes

Cooking time: 10-plus minutes

1. Preheat the oven to 300 degrees.
2. Break the dry cereal dough into small pieces and chop it in a food processor (a blender works, but not quite as well) until the pieces are the size of dried peas.
3. Spread the cereal on two baking sheets.
4. Bake the cereal at 300 degrees for 10 to 15 minutes until it’s crisp and lightly browned. Do not over-bake (or the cereal will turn into rocks!)
   Stir the cereal often during baking.
5. When the cereal has cooled, stir in the almonds and cranberries and store it in a sealed container.

Per serving: Calories: 369; Total fat: 6g; Saturated fat: 1g; Cholesterol: 2mg; Sodium: 423mg; Carbohydrates: 73g; Fiber: 6g; Sugar: 28g; Protein: 6g.

Gluten-free flour mixture

Preparation time: 5 minutes

Yield: 5 cups

2 1/2 cups rice flour

1 cup potato starch flour

1 cup tapioca flour

1/4 cup garbanzo bean flour

1/4 cup cornstarch

2 1/2 tablespoons xanthan gum

1. Sift all the ingredients into a large bowl.
2. Stir ingredients together with a whisk.
3. Spoon the mixture into a self-seal freezer bag and freeze until needed.