Gluten-Free Honey Nut Cornflakes
Indulge in the wholesome crunch of Gluten-Free Honey Nut Cornflakes, a homemade cereal that redefines breakfast. Crafted with nutrient-rich gluten-free cornmeal, natural honey for sweetness, and the hearty crunch of chopped almonds, this recipe promises a healthier start to your day without compromising on flavor. A touch of vanilla extract and coconut oil adds an irresistible aroma and delicate richness, while a double-baking technique ensures the perfect crispy texture. Easy to make and ideal for meal prep, these cornflakes are not only gluten-free but also free of artificial additives, making them a guilt-free option for snacking or pairing with milk or yogurt. Perfect for families seeking a nutritious alternative, this recipe is bound to become a morning staple.
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Recipe Information
Ingredients
- 2 cups Gluten-free cornmeal
- 0.25 cup Honey
- 0.5 cup Almonds
- 1 cup Water
- 2 tablespoons Coconut oil
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a medium mixing bowl, combine the gluten-free cornmeal and salt. Set aside.
In a small saucepan over low heat, combine the honey, water, and coconut oil. Stir continuously until the coconut oil has melted and the mixture is well blended. Remove from heat.
Stir in the vanilla extract into the warm honey mixture.
Pour the honey mixture into the bowl with the cornmeal and mix until a smooth batter is formed.
On a cutting board, roughly chop the almonds to your desired size. Mix the chopped almonds into the batter.
Spread the batter thinly and evenly over the prepared baking sheet using a spatula, aiming for a uniform thickness of about 1/4 inch.
Place the baking sheet in the preheated oven and bake for approximately 20-25 minutes, or until the edges begin to turn golden.
Remove the baking sheet from the oven and let it cool slightly until you can handle the sheet.
Carefully peel away the parchment paper and break the cornflake sheet into small, bite-sized pieces.
Arrange the broken cornflakes back on the baking sheet and return them to the oven for additional 10-15 minutes to crisp up.
Once crisply baked, remove from the oven and let the cornflakes cool completely before storing or serving.
Store the cornflakes in an airtight container for up to two weeks, maintaining their crunch and flavor.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 253.6 g | 92% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 53.2 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 381 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
