These almond-based fruity O's are light, crunchy, and perfectly sweet! After a week of recipe drafting and 6 batches of fruit loops, I've got this recipe to it's finest! They're 100% delicious, plus, they're Keto and Paleo friendly! The flavors are totally up to you, but I've listed the 5 flavors I used to give you an idea of what you can do!
Yields: 0.8 of a cup per flavor, 4 cups when making 5 flavors
Difficulty: Medium
#fruitloops #cereal #vegan #lowcarb #ketofriendly #keto #paleo #glutenfree #fruit #allnatural #homemadecereal #dairyfree #eggfree #almondflour #crunchy #light #allergenfriendly
Quick Notes:
This recipe is completely customizable. You can do as many flavors as you want, and whatever flavors you wish! Just use a powdered or freeze dried form of whatever fruit or vegetable you want your cereals to be! Each flavor makes a little less than 1 cup of cereal.
Store your finished cereals in an air tight container in a cool dry place for up to 2 weeks! If humidity gets to them and they begin to loose their crunch, just re-toast them for a couple minutes in a toaster oven, air fryer, or regular oven before eating!
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Ingredients:
Base Ingredients for Any Flavor:
3 tbsps almond flour, blanched (plus extra for dusting)
1.5 tbsps granulated sugar
1/4 tsp arrowroot powder
1/2 tsp cornstarch
1/8 tsp baking powder
1/8 tsp baking soda
1/2 tbsp canola/coconut/vegetable oil
For Beet Flavor (red), Add:
1 tsp Beetroot powder
1 tsp plant milk
For Lucuma Turmeric Flavor (orange), Add:
1/2 tbsp Lucuma powder
1/8 tsp turmeric
1 tsp plant milk
For Apple Mango Flavor (yellow), Add:
1 tbsp freeze dried apple & mango, blended to a fine powder
1.5 tsp plant milk
For Spirulina Flavor (green), Add:
3/4 tsp Spirulina powder
1.5 tsp plant milk
For Maqui Berry Flavor (purple), Add:
1/2 tbsp Maqui Berry powder
1.5 tsp plant milk
Tools:
Parchment paper
A rolling pin
A small round tipped piping tip for stamping out each fruit loop's shape (or another tool to do this)
A baking sheet
Canned oil spray
Method:
1. In a small bowl, combine your dry ingredients, including whatever fruit powder you may be using.
2. Add your oil and combine until there are no large clumps.
3. Add your milk, 1/2 tsp at a time until your mixture forms a semi-dry dough that can form a ball when compressed. Dust each one with extra almond flour.
4. Sprinkle almond flour onto a work surface and roll out your dough about 1/2 cm thick between parchment paper. Line a baking sheet with parchment paper and dust it evenly with almond flour.
5. Using the large end of your piping tip, stamp out a circle of the dough and place it on your prepared baking sheet. Using the other end of your piping tip, stamp out a circle in the center of the fruit loop you just cut out. Repeat until you've used all your dough. If you find that the dough is not releasing from your piping tip, you can grease the tip with some oil spray.
6. Preheat the oven to 325 degrees Fahrenheit and place your prepared fruit loops in the fridge to set until the oven is ready.
7. Bake for 10 minutes at 325, then turn off the oven and let them bake in there for 10 minutes more. Remove, let cool, and enjoy!
Feel free to comment below or reach me on Instagram @eats.by.eli if you have any questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!
- Eli
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