Remember on Saturday when I made homemade gluten-free vegan tortillas thanks to Lexie Croft’s Everyday Classics cookbook? Remember too that I hosted a giveaway of said cookbook in that same post? (If you missed out on that, the good news is that you can still purchase the book here and here). Well today I have for you the winner (please note: if you did not win you TOO can also purchase the book at the above mentioned places. Please do so. It’s a fabulous find. Okay I will stop my blabbering and get straight to the good part. And the winner is….
Congrats to Cheri who said: “We have just found out a family member has a problem with gluten, and I am trying to accommodate her when she visits. Looks like a great book.” Giiiirrrl, you just won yourself a copy of Everyday Classics! *and the crowd goes wild* Email me at email@example.com with your address so I can ship it over to you.
Now for those of us less fortunate, let us drown our sorrows in a bowl of gluten-free vegan Cookie Crisp. Wait a minute. Life just got better again didn’t it??? Hooray for cereal making the world right again. Now before I start I must give the same warning as in my Homemade Cheerios recipe:
DISCLAIMER: I’m still working on figuring out how to make these cereals not get soggy too quickly when immersed in nondairy milk. So if you make these, you have been warned. I haven’t quite figured out how the cereal factories do it. If anything, just enjoy the pictures and possibilities.
Actually, if you read my Homemade Cheerios post, you can scroll through the comments and see all of the fabulous suggestions my dear friends have given for making them less soggy. You guys really are the best! Fork & Beans is a community of people helping people out in a positive way. I love that about this space and it is all thanks to you, your encouragement and support for each other. If I could buy a gift for all of you, I would…
- 1 c. oat flour
- 1/3 c. brown rice flour
- 1/3 c. sorghum flour
- 1/3 c. tapioca starch
- 1/4 c. brown sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- pinch of sea salt
- 4 Tbsp. hot water
- 2 Tbsp. nondairy milk
- 1/4 c. mini nondairy chocolate chips
- In a large bowl, whisk together the dry ingredients. Add the wet ingredients and stir with a wooden spoon until almost combined.
- Fold-in the nondairy chocolate chips and mix until the dough is fully combined.
- Chill for 30 minutes in the fridge.
- Preheat your oven to 325 degrees. Line a baking sheet with parchment paper.
- Take about 1 tsp. of the dough and roll into a ball and place on the baking sheet. Gently push the sides down. Repeat for the remainder of the dough. Yes, this is tedious. It’s fun to make things from scratch, right?!
- Bake 25 minutes and allow to cool on a wire rack.
I guess a soggy bowl of homemade cereal will just have to do for now. (In some countries you know, a soggy bowl of homemade cereal is a gesture of respect and love. True story. Use “true” loosely). I still love and respect you immensely.