I love[ed] raisin bran. I know I’m weird and I just might be the only one who ate gallons of it growing up but I really do miss that dang sweet-raisiny-grainy stuff. Consequently, I decided to create what I think is a pretty darn good grain-free paleo alternative and thought I would share! I may play around with this recipe more, but right now I am pretty happy with how it turned out. Try it out and let me know what you think! (Bonus: it’s not as insanely sweet as the original, which is a good thing, I promise!)
Ingredient suggestion links:
Viva Naturals Coconut Palm Sugar
Viva Labs Powdered Psyllium Husk
Unsulphered Organic Blackstrap Molasses
Ceylon Cinnamon by Cinnamon Vogue
Indus Organic Turkish Sultana Raisins
- 2 1/2 cups unsweetened shredded coconut flakes
- 1/4 cup almond flour
- 1/4 cup Coconut palm sugar (date sugar works well too!)
- 2 T tapioca flour
- 1T powdered psyllium husk
- 1 T ground flax
- 1T grass-fed gelatin
- 1T raw honey
- 1T ghee
- 1T blackstrap molasses
- 2 eggs
- 1 tsp vanilla
- 1/4 tsp ceylon cinnamon
- 1/4 tsp pink salt
- 1/2 cup raisins
- Blend all ingredients except for raisins in food processor till well mixed. Dough will be sticky and will form kind of a ball in the processor when done. There will still be small chunks of coconut but that is good. We are not looking for smooth.
- Roll out evenly onto a nonstick silicone baking sheet or baking paper to about 1/4 inch thick. (use more baking paper to help roll if needed) I use my hands to shape the dough quite a bit.
- Bake at 350F for about 10 minutes or until lightly browned. Be careful to not burn.
- Break into small pieces. It will be hot and bendy. you can let it cool a little bit but I have a high pain tolerance so I just do it hot. Redistribute it evenly (it will be overlapping a little, that's okay) bake for another 10 minutes.
- (NOTE: It won't seem crispy enough but as it cools it will harden. It may not seem sweet enough on its own but once you eat it with the raisins and milk it should be perfect. If not you can always add 1/4 cup more palm sugar next time.)
- Let cool before adding raisins and storing in an airtight container.
- Serve with your favorite milk.
Let me know if you try this recipe in the comments below!