ORGANIC CINNAMON&HONEY NUT CRUNCH CEREAL

Ingredients

 2 cups almond flour meal I just ground up some of my soaked crispy almonds in my coffee grinder
 2 cups pecan flour meal. I just ground up some of my soaked crispy pecans in my coffee grinder, you
can use all almond flour if you want, I just liked the taste of pecan flour with it, but both variations
taste amazing
 1/4 cup packed coconut flour
 1 tsp baking soda
 1 tsp ground cinnamon
 1/2 tsp unrefined sea salt
 2 cup raw milk organic whole milk or coconut milk
 1/3 cup raw honey slightly melted or heated. You could also use grade b maple syrup
 1 tbsp vanilla extract

Procedure

1. Preheat oven onto lowest setting. If using a dehydrator, dehydrate at 165 F.

2. Mix almond flour, pecan flour, coconut flour, baking soda, cinnamon and salt in a
medium bowl.
3. Use a wire whisk to stir the ingredients together.
4. In a smaller bowl, mix milk, honey and vanilla extract.
5. Stir milk mixture into the nut mixture and mix well. Allow to sit for 5 minutes.
6. Stir lightly one more time and then place this mixture onto a cookie sheet lined with un-
greased parchment paper. Pat out into a thin layer.
7. If you have a dehydrator, you can use your tray made for fruit leather. You will have to flip it
over halfway through the cooking time.
8. Cook for 10 hours. At the five hours mark I usually break up the pieces a bit and try to flip
them over. This in not necessary though.
9. Once you’re done cooking the cereal, allow to cool completely. Then break into small pieces or
place larger chunks into plastic bag and use a meat hammer to break into smaller pieces .
10. Store in an airtight container in a cool dry place.
 HONEY OAT CEREAL BARS

Ingredients

• Nonstick cooking spray, for spraying the baking dish

• 3 1/2 cups toasted oat cereal

• 1 cup mini marshmallows

• 4 tablespoons unsalted butter

• 1/4 cup packed light brown sugar

• 1/4 cup honey

• 1/2 teaspoon kosher salt

• 1/2 teaspoon vanilla

Procedure

1. Spray an 8-inch square baking dish with nonstick cooking spray.

2. Combine the oat cereal and marshmallows in a large bowl.

3. Combine the butter, brown sugar, honey, and salt in a large saucepan and bring to a simmer.
Cook for 1 minute, then carefully stir in the vanilla. Add the cereal mixture and stir to coat
completely.

4. Spread the mixture in the prepared baking dish and press into an even layer. Allow to cool and
set about 1 hour, before cutting into squares.
 FRUITY CEREAL BAR

Ingredients

 3 tablespoons butter

 1 package (10 ounces) large marshmallows

 1/2 cup dried cranberries

 1/2 cup chopped dried apples

 6 cups rice Krispies

Procedure

1. In a large saucepan, melt butter over low heat. Add marshmallows cook and stir until blended.
Remove from heat stir in remaining ingredients.

2. Press into a 13x9-in. pan coated with cooking spray cool completely. Cut into squares.
 DOUBLE CHOCOLATE CEREAL

Ingredients

 2 cups miniature marshmallows

 2 tablespoons unsalted butter
 1 tablespoon unsweetened cocoa
 1/4 teaspoon vanilla extract
 1/3teaspoon salt
 Cooking spray
 3 cups whole-grain cereal
 ½ cup semisweet chocolate chips

Procedure

1. Combine first 5 ingredients (through salt) in a large microwave-safe bowl. Microwave at high for 1
minute. Remove bowl from microwave stir with a large rubber spatula coated with cooking spray until
smooth. Stir in cereal. Stir in chocolate chips.

2. Coat a 1/4-cup dry measuring cup with cooking spray. Lightly pack measuring cup with cereal mixture
drop onto a parchment paper-lined baking sheet (you should have 15 cookies). Freeze 8 minutes or
until firm.
 MILK AND STRAWBERRY CEREAL

Ingredients

 1/2cup brown rice syrup

 1/2cup creamy almond butter
 1cup Cheerios cereal
 1cup coarsely crushed, freeze dried strawberries
 2tablespoons Greek vanilla yogurt
 1tablespoons coconut oil, melted
 3/4cup powdered sugar

Procedure

1. In a large saucepan, heat brown rice syrup just until boiling. Remove from heat, stir in almond butter,
Cheerios and strawberries.

2. Press into a 12-count mini muffin tin which has been spraying with nonstick or lined with parchment
liners.
3. Place in the fridge and allow to, set while preparing the topping.

4. For the topping: whisk together yogurt, coconut oil and powdered sugar. Remove cereal cups from
muffin tin, coat with yogurt icing. Return to fridge to allow icing to firm.

CINNAMON BRUST CHEERIOS CEREAL POPS

Ingredients

 1 can (14 oz) sweetened condensed milk

 1/2 cup butter or margarine
 1bag (14 oz) caramels, unwrapped
 36 lollipop sticks
 1bag (16 oz) large marshmallows
 1box (12 oz) Cinnamon Burst Cheerios cereal

Procedure

1. Line large cookie sheets with foil.

2. In heavy, nonstick 2-quart saucepan, heat condensed milk, butter and caramels over low heat, stirring
frequently, until melted and smooth. Remove from heat.
3. Insert lollipop stick into marshmallow dip into hot caramel. Roll in cereal to coat completely. Place on
foil-lined cookie sheet. Repeat with remaining marshmallows. Refrigerate about 30 minutes or until
set. Store in airtight container.

CRUNCHY BREAKFAST CEREAL

Ingredients

 6 cups old-fashioned oats

 2 cups whole wheat flour
 2 cups packed brown sugar
 2 cups sweetened shredded coconut
 1 and 1/2 cups chopped pecans
 1 cup toasted wheat germ
 1 cup all bran cereal
 3/4 cup vegetable oil
 3/4 cup water
 2 tablespoons vanilla extract
 1 teaspoon salt
 1 cup raisins

Procedure

1. In a large bowl combine oats, flour, brown sugar, coconut, pecans, wheat germ and cereal. In another
bowl, mix oil, water, vanilla and salt. Pour over oat mixture toss to coat. Pour into two greased
 15x10x1-in baking pans. Bake at 275° for 1 hour, stirring every 10 minutes. Add raisins. Store in airtight
container.

CORNFLAKES CEREAL GRANOLA

Ingredients

 2 cup corn flakes

 3 cup rolled oats
 1 cup almonds
 1/4 teaspoon salt
 1/4 cup chia
 1/3 cup milk powder
 2 tablespoon water
 1/3 cup almond oil
 3/4 cup honey

Procedure

1. Preheat your oven to 300°F.

2. In a large bowl, mix the cornflakes, rolled oats, almonds, salt and chia if you choose to use it.
3. In a small bowl, combine water and milk powder. Stir until milk powder has dissolved completely.

4. In a medium bowl, mix the almond oil, honey and milk mixture. Pour the wet mixture over the dry
ingredients and stir until everything is evenly combined and no dry spots remain.

5. Line a baking sheet with parchment paper and spread the granola in a thin layer. Spread only half so
your granola bakes evenly and in 30 minutes or less.

6. Bake for 30 minutes, or until your granola is golden on top.

7. Let it cool for 30 minutes. Don’t stir until cool to get big cereal granola chunks.

SPICY TUNA PASTA

Ingredients

 1 400-gram pack spaghetti

 2 tablespoons oil
 1 medium red onion, peeled, thinly sliced
 4 cloves garlic, peeled, thinly sliced
 3 tomatoes, thinly sliced
 1 180-gram can tuna, hot and spicy-flavored
 1 180-gram can canned tuna flakes in oil

Procedure

1. Bring a pot of water to a boil. Cook spaghetti according to package instructions. Drain, and set aside.

2. Meanwhile, in a large sauté pan over medium heat, heat oil. Add and sauté onion then garlic until
softened and translucent. Add tomatoes and cook, stirring, until softened.
 3. Add both kinds of tuna, and cook until heated through. Season with salt and pepper to taste. To serve,
add cooked pasta and toss in tuna mixture before serving.
 

CREAMY TUNA PASTA

Ingredients

 8 oz. pasta
 2 Tbsp butter
 2 cloves garlic
 1 cup frozen peas
 1/2 cup shredded Parmesan
 12 oz. can solid albacore tuna,

Procedure

1. Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the
pasta is tender. Drain the pasta in a colander.
2. While the pasta is cooking, prepare the rest of the dish. Add the butter and minced garlic to a large
skillet. Sauté the garlic over medium heat for about one minute, or just until it is soft and fragrant, but
not browned.

3. Add the frozen peas and season with a pinch of salt and pepper. Sauté for a couple minutes more or
until the peas are heated through

4. Add the half and half to the skillet and allow it to come up to a simmer, stirring frequently to keep a
skin from forming on the surface or the bottom from scorching. Let the half and half simmer for about
3-5 minutes, or just until it reduces slightly.

5. At this point the pasta should be finished and drained. Add the drained pasta to the skillet and stir to
combine. Sprinkle the Parmesan over the pasta and stir to combine again. Allow the heat to melt the
Parmesan as you stir. Once melted, turn the heat off. Taste the pasta and add a pinch of salt and
pepper, if needed.

6. Finally, add the drained tuna and fold it into the pasta. If you are using whole tuna chunks, break them
up slightly as you stir. If you are using chunk light tuna that is already in small pieces, fold gently to
avoid breaking the tuna up too much. Serve warm!

CREAMY SEAFOOD PASTA

Ingredients

 16oz uncooked linguine

 1can (18.5 oz) Progresso Traditional New England clam chowder
 1cup milk
 1/2cup shredded Parmesan cheese (2 oz)
 2cloves garlic
 2tablespoons olive oil
 1 1/2lb uncooked peeled deveined large shrimp, tails peeled
 1package (8 oz) sliced fresh mushrooms (3 cups)
 4medium green onions, chopped (1/4 cup)
 1/4 to 1/2 teaspoon crushed red pepper flakes
 1/2cup chopped fresh parsley salt and pepper to taste

Procedure
1. In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and
cover to keep warm.

2. Meanwhile, in blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic; blend on
medium speed until mixture is smooth. Set aside.

3. In 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Add shrimp, mushrooms
and onions; cook about 5 minutes, stirring frequently, until shrimp turn pink.

4. Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Add salt and
pepper to taste.

5. Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with Parmesan
cheese.

SPINACH PASTA CARBONARA

Ingredients

 1/2 pound lean slab bacon, cut into 1/2-inch

 1 pound spinach fettuccine
 1 cup freshly grated Parmigiano Reggiano cheese (3 ounces)
 1 large egg plus 2 large yolks
 2 teaspoons coarsely ground pepper
 One 5-ounce container baby spinach
 Salt

Procedure

1. In a large, deep skillet, cook the bacon over moderately low heat until crisp, 7 minutes.
2. In a large pot of boiling salted water, cook the fettuccine until almost al dente. Meanwhile, in a bowl,
whisk the 1 cup of grated cheese with the egg, egg yolks and pepper. Carefully measure out 1 1/4
cups of the pasta cooking water and gradually whisk it into the egg mixture. Add the spinach to the
fettuccine, and then drain immediately.

3. Reheat the bacon in the skillet. Off the heat, add the fettuccine and spinach. Slowly pour in the egg
mixture, tossing constantly with tongs. Set the skillet over moderate heat for a few seconds to warm
the sauce; do not boil. Season lightly with salt and serve at once.

GARLIC BUTTER SHRIMP PASTA

Ingredients

 4 tbsp. butter
 1 tbsp. extra-virgin olive oil
 1 lb. shrimp
 Kosher salt
 Freshly ground black pepper
 4 cloves garlic
 3/4 c. dry white wine
 Juice of 1/2 lemon
 Pinch crushed red pepper flakes
 3/4 c freshly grated Parmesan, plus more for garnish
  1 tbsp. freshly chopped parsley
 12 oz. cooked angel hair

Procedure

1. In a large skillet over medium heat, melt 1 tablespoon butter with olive oil. Add shrimp and season
with salt and pepper. Cook until pink, 2 minutes per side. Transfer to a plate.

2. In the same skillet, add remaining 3 tablespoons butter and garlic. Cook until fragrant, 1 minute. Add
wine, lemon juice, and crushed red pepper flakes and simmer 2 minutes, then add Parmesan and let
cook 2 minutes more. 

3. Return shrimp to skillet along with parsley and stir until warmed, then add cooked angel hair and toss
until completely combined.

4. Garnish with more Parmesan before serving.

Lemon Ricotta Pasta

Ingredients

 1 lb. bucatini or spaghetti

 1 c. ricotta
 1/2 c. extra-virgin olive oil
 1/2 c. freshly grated pecorino or Parmesan
 Zest and juice from 1 lemon
 Kosher salt
 Freshly ground black pepper
  Pinch of crushed red pepper flakes
 Freshly sliced basil, for serving

Procedure

1. In a large pot of boiling salted water, cook pasta according to package directions. Reserve 1 cup pasta
water, then drain. Return pasta to pot.

2. In a medium bowl, combine ricotta, oil, pecorino, lemon juice, and zest. Season with salt, pepper, and a
pinch of red pepper flakes. Add ricotta mixture and 1/4 cup reserved pasta water to pasta and toss.
Add more reserved pasta water if sauce is too thick. 

3. Serve with basil, more pecorino, and a drizzle of olive oil.

GARLIC BUTTERED PASTA

Ingredients

 2 cups uncooked small pasta shells, alphabet pasta or ring macaroni

 3 to 4 garlic cloves
 1/2 cup butter
 1/4 cup grated Parmesan cheese
 2 tablespoons minced fresh parsley
 1/8 teaspoon pepper
 1/4 teaspoon salt
 Procedure

1. Cook pasta according to package directions. Meanwhile, in a large saucepan, cook garlic in butter over
medium-low heat until mixture is fragrant, 4-5 minutes remove from heat.

2. Drain pasta add to garlic butter. Stir in the Parmesan cheese, parsley, salt and pepper toss to coat.

DIFFERENT
PASTA AND
CEREAL RECIPE
 10
PASTA
RECIPE
 10
CEREAL
RECIPE