Servings: 8 people
Calories: 118.9738kcal
Cost: $10
Ingredients
- 8 tbsp Millet Flour for AIP swap for Tigernut flour
- 2 tbsp Cassava Flour
- 4 tbsp Tapioca Flour
- 4 tbsp Arrowroot Flour
- 2 tbsp Brown Rice Flour for AIP swap for Coconut flour
- 1 tbsp Xanthan Gum omit for AIP
- 1 medium Banana
- ½ medium Apple
- 2 tbsp Coconut Oil
- ½ tsp Vanilla Powder
- ½ tsp Cinnamon
- ¼ cup Coconut Milk
Instructions
- Roughly chop the banana and finely chop the apple and place in a ceramic mug
- Add the coconut oil and microwave on high for 30-60 seconds, then stir and keep going until the oil melts and gets a little hot so the banana and apple start to go soft.
- Add all of the flour to a bowl and then add the coconut oil and banana mixture to it, stir and combine.
- Add the coconut milk and stir, it should start to combine like a dough but will be a little sticky.
- If it's too dry, add more milk. If it's too wet then add more Millet flour.
- Get 2 pieces of baking paper and place the dough on one of them, then place the other piece of baking paper on top and use a rolling pin to roll into a flat sheet. If you have a large oven you can do this in one long sheet, other wise split the dough into 2 and roll out a second one. You will need another 2 pieces of baking paper as it is impossible to remove the top one and better to place both sheets in the oven with the rolled cereal in the middle.
- Cook for about 45 minutes at 150°C/275°F, you might need longer depending on the thickness of your rolled sheet.
Notes
Nutrition
Calories: 118.9738kcal | Carbohydrates: 23.6212g | Protein: 1.7775g | Fat: 2.1987g | Saturated Fat: 1.505g | Polyunsaturated Fat: 0.3362g | Monounsaturated Fat: 0.2013g | Sodium: 50.9975mg | Potassium: 121.0388mg | Fiber: 2.775g | Sugar: 3.2813g | Vitamin A: 15.9562IU | Vitamin C: 2.0288mg | Calcium: 12.215mg | Iron: 0.9487mg
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