National Cereal Day Recipe: Cocoa & Cinnamon Flakes Toast

It’s National Cereal Day! We’re celebrating America’s favorite breakfast with our friends from Peanut Butter & Co., and making a delicious cocoa and cinnamon flakes toast with creamy peanut butter! This easy (but heavenly) recipe is perfect for busy mornings or late night cravings. It’s fun, pretty, and tastes even better than it looks! Get creative with it — add extra toppings and share your best creation with us on Instagram! 😉

Cook time: 2 minutes
Serves: 1-2 people

Ingredients:IMG_0247
– 2 slices of sourdough bread (or bread of your choice)
– 1 1/2 tbsp of Peanut Butter & Co. (Smooth Operator or Dark Chocolate Dreams)
– 2 tbsp Organic Cocoa and Cinnamon Flakes

Additional toppings:

– Chia seeds, sunflower seeds, pumpkin seeds, blueberries, coconut flakes, and anything else you want!

 

Directions:

1. Toast the bread until it’s nice and golden on top.
2. Spread peanut butter from Peanut Butter & Co. on top of toast.
3. Top with Cocoa Flakes and Cinnamon Flakes and any additional toppings of your choice!

Enjoy!

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Cinnamon Cereal Snickerdoodles

Whether you’re gearing up for a night in of baking or planning to “wow” at your next social function, we’ve got you covered! We’re bringing a biodynamic® twist to your favorite Snickerdoodle with a surprising secret ingredient – Cinnamon Clusters cereal. Ready, set, bake!

Prep: 30 minutes
Cook time: 10 minutes
Makes: 2 dozen cookies

Ingredients:

  • 2 cup all purpose flourimg_9652
  • 3/4 cup crushed Biodynamic Cinnamon Cereal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground clove
  • 1 tbsp milk powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup

Cinnamon Sugar

  • 3 tbsp granulated sugar
  • 1 1/2 tsp cinnamon 

Directions:

1. In a medium bowl whisk together flour, cinnamon cereal, baking powder, baking soda, cinnamon, ginger, clove, milk powder and salt until well mixed.

2. In a separate bowl, beat butter until creamy. Next, add sugar and beat for 1-2 minutes. Then add egg, vanilla extract and maple syrup and beat until well incorporated. Lastly, add in dry ingredients and mix well. Place in the freezer and preheat oven to 350 F.

3. In a small bowl mix together the cinnamon and sugar for the topping.

4.Once oven is ready, remove cookie dough from freezer. Roll 1 tablespoon of cookie dough into a ball. Roll the cookie dough ball into the cinnamon sugar until well coated. Place on a parchment-lined baking sheet. Repeat with the rest of the cookie dough.

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Bake for 10 minutes. Cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely.

Enjoy!

P.S. Vegan? No problem – swap in vegan butter, remove milk powder, and substitute egg with 1/4 cup of cup of applesauce!

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Mini Pumpkin Pie Cheesecakes!

To pie or cheesecake? That is the [Thanksgiving] question. Take a step back and prepare your tastebuds for the combo you’ve been waiting for…yes, Pumpkin Pie Cheesecake! These mini servings are as tasty as they are adorable, with a (mostly) guilt-free, crunchy crust made of whole wheat Biodynamic Cinnamon Clusters. The catch? They’ll disappear from your plate in five seconds flat 😉

Cooking Time: 45 minsimg_6996
Makes 12 mini cheesecakes or one 9 inch cake

Crust:

  • 1 1/2 cup Biodynamic® Cinnamon Clusters
  • 1 1/2 tbsp organic coconut sugar
  • 4 tbsp melted butter

Pumpkin Pie Ingredients:

  • 1 (8 oz) pkg of cream cheese, softened
  • 3/4 cup pumpkin pureeimg_7005
  • 1/4 cup light brown sugar
  • 1 tbsp molasses
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 egg
  • whipped cream (optional)
  • toasted pecans (optional)

 

Directions:

  1. Preheat oven to 350° F.  Line cupcake pan with cupcake liners.
  2. Blend 1 1/2 cups cinnamon clusters until fine. In a small bowl, mix together crushed Cinnamon clusters, coconut sugar, and melted butter. Mix well.
  3. Spoon 1 heaping tablespoon of the cinnamon crust into each cupcake liner and press down with a spoon. Bake for 5 minutes to set.
  4. While the crusts are cooling, add cream cheese, pumpkin puree, brown sugar, molasses, vanilla extract and pumpkin pie spice in a large bowl. Whisk until the batter is almost smooth. Add egg and whisk until batter is smooth.
  5. Spoon ~2 tablespoons of batter into each cupcake liner. Tap the tray down to smooth out the batter. Bake for 20-25 minutes or until the middle is just set. Remove and cool on the counter. Refrigerate for at least 2 hours or overnight.

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15 Minutes To Gourmet Vegan S’mores

Take a ride on the vegan side with these gooey, gourmet s’mores! Brace yourself for change as we introduce a whole new dimension to your fireside favorite — from coconut oil to Cinnamon Clusters, vegan milk chocolate, and marshmallows — your campfire treat will never be the same!


Ingredients:
– 1/2 cup Cinnamon Clusters, crushed
– 1 cup vegan graham crackers, crushed
– 7 tbsp vegan butter, melted
– 10 oz vegan milk chocolate, melted
– 10 oz vegan mini marshmallows

Directions:

  1. Line an 8 x 8 pan with parchment paper.img_6663
  2. Add crushed Cinnamon Clusters, graham crackers, vegan butter and a pinch of salt to a large bowl. Mix until you have a sandy texture. Add mixture to the prepared 8 x 8 pan and press down into an even layer. Use the bottom of a cup to press the crust down firmly.
  3. Add coconut oil to the melted vegan chocolate and stir until well combined. Pour chocolate over the crust and spread into an even layer. Evenly sprinkle mini marshmallows over the top.

Place pan under broiler until marshmallows are nice and brown. Be sure to keep an eye on it so they don’t burn! Let cool and cut into squares!

Enjoy!

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The Wait Is Over: Mouth-Watering Vegan Mac ‘N’ Cheese

Who says vegans can’t enjoy an ooey gooey American classic? Not us! We dare vegans and non-vegans alike to resist this creamy, non-dairy mac ‘n’ cheese, sprinkled with CA Whole Wheat cereal for an added crunch and toasty, golden finish!


PRO TIP: Carry your stoneground crumble over to a side dish of Avocado Fries!

Cook time: 20 minutesthumb_IMG_5375_1024_edited-1

Serves: 4-5 people

Ingredients:

  • 10 ounces whole wheat elbow pasta
  • 3 tbsp vegan butter
  • 1 garlic clove, minced
  • 1/2 tsp onion powder
  • 2 tbsp all purpose flour
  • 2 cups almond milk
  • 8 ounces vegan cheddar cheese
  • 1/2 cup CA Whole Wheat cereal
  • 4-6 fresh basil leaves
  • 3 tbsp vegan parmesan cheese

Directions:thumb_IMG_5391_1024_edited-1

1. Cook elbow pasta according to package instructions. Drain and set aside.

2. In a medium saucepan over medium-low heat, add vegan butter. Once butter has melted, add garlic and sauté for 1 minute. Add flour and whisk for 2 minutes. Add almond milk and whisk for 30 seconds. Add in vegan cheddar cheese and whisk until all the cheese has melted—this may take up to 5-8 minutes. Just keep stirring and it’ll come together!

3. In a blender, add CA Whole Wheat cereal and basil. Pulse 9-1o times. Set aside.

4. Add pasta and cheese sauce into a 8×8 pan. Mix well. Sprinkle cereal crumbs and vegan parmesan on top of the mac and cheese. Broil 1-2  minutes or until the top is golden brown.

5. Garnish with additional shredded basil and serve while hot. Enjoy!thumb_IMG_5406_1024_edited-1

 

 

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Stuffed Stoneground Cinnamon French Toast — Your Cravings Fulfilled

Try this riff on a classic french toast stuffed with chocolate and fresh fruit! The toasted cinnamon cereal adds a cinnamon-y crunch that goes perfectly with the decadent chocolatey filling. Get creative with your filling and add your favorite fruit and/or spread!

Cook time: 30 minutes
Makes: 6 french toasts (2-3 servings) 

Ingredients:IMG_4561

  • 3/4 cups cinnamon cereal, crushed
  • 2 tbsp brown sugar
  • 2 tbsp organic can sugar
  • 1 egg
  • 1/2 cup milk
  • 1/2 tbsp vanilla extract
  • Challah bread
  • 2-3 strawberries, thinly sliced
  • Dark chocolate bar, broken into small pieces
  • 1 tsp butter

Directions:

1. In a small bowl, whisk together crushed cereal, brown sugar, cane sugar, and cinnamon.

2. In a separate small bowl, whisk together egg, milk, and vanilla extract.

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3. Cut 2 inch thick slices of challah bread. Take a knife and slice a pocket into the slice of bread. Stuff the pocket with strawberries and chocolate.

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4. Heat a small skillet on medium-high. Dip the stuffed challah bread into the egg mixture and then coat the toast in the crushed cereal mixture. Add butter to the hot skillet and let it melt. Then add dipped and coated bread to the skillet. Cook until browned on the bottom and then flip and cook another 2-3 minutes or until golden brown.

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5. Serve warm with fresh fruit, maple syrup, or powdered sugar on top.

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Guilt-Free Avocado Fries — A Crunchy Creamy Twist

These baked avocado fries offer a healthy and delicious alternative to the average, greasy french fry. Crunchy on the outside and creamy on the inside—these fries make for a perfectly balanced snack or side to any dish!

Cook time: Stone
Makes: 2-3 servings

Ingredients:2016 07 14_0038_edited-1

Avocado Fries:
  • 2 avocados, peeled and cut into 1/2 inch slices
  • 3/4 cup CA Whole Wheat cereal
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 egg, whisked
Basil Garlic Aioli:
  • 1/3 cup fresh basil
  • 3 garlic cloves
  • 2 egg yolks
  • 1/2 tsp salt
  • 1 tbsp fresh lemon juice
  • 3/4 cup olive oil

Directions:

Avocado Fries:

1. Pre-heat oven to 450 F. Line a baking sheet with foil and set aside.

2. Blend CA Whole Wheat cereal until you have a fine crumb. Pour into a bowl and mix with salt, pepper, onion powder, and garlic powder.

3. In a small bowl, whisk the egg with a pinch of salt.

4. Dip avocado slices in the whisked egg, making sure to coat the entire slice. Then coat the avocado slice with the cereal mixture and place on the foil-lined baking sheet. Repeat with all the avocado slices.

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5. Bake for 12 minutes or until the outside is nice and brown. Serve with basil garlic aioli. Enjoy!

Basil Garlic Aioli:

1. Add basil, garlic, egg yolks, salt, and lemon juice to a food processor and blend. Drizzle in the olive oil slowly while it is blending. Blend for 1 minute after all the oil has been added. Spoon into a bowl and serve. Enjoy!

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Cocoa Cluster Trail Mix Chocolate Bark

To all you folks who go for the chocolate first in your trail-mix, we’re looking at you with our new Cocoa Clusters Trail Mix Chocolate Bark.

Whether you’re in need of an on-the-go blood sugar boost or adding a yummy lunchbox treat for your kiddos, you’ll all feel good about this delicious spin on a classic!

The best part? It’s totally customizable! So head on over the the bulk section and let your little heart go wild 🙂

Cook time: 15 minutes
Serves:10 – 12 people

IMG_6391Ingredients:

  • 9 oz vegan dark chocolate chips
  • 1/2 cup Cocoa Clusters
  • 2 tbsp roasted and salted sunflower seeds
  • 2 tbsp pumpkin seeds
  • 3 tbsp dried cranberries
  • 3 tbsp unsweetened shredded coconut

Directions:

1. Add vegan chocolate chips in a microwavable bowl. Melt in microwave in 15 second increments, Be sure to stir in between each increment.

2. Pour chocolate over a silicon mat or parchment paper lined baking sheet. Spread the chocolate evenly. Sprinkle the Cocoa Clusters, sunflower seeds, pumpkin seeds, dried cranberries, and coconut over the melted chocolate. Place in freezer for 10-15 minutes or until set. Break into small pieces and store in an air tight container for up to 2 weeks. If you leave in a hot location, keep them in the fridge so it doesn’t melt!

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5-Minutes to Popsicle Perfection: Banana, Cinnamon & Cocoa Pops

We’ve teamed up with our friends at Goodpop to bring you a unique popsicle that’s creamy, crunchy, and packed with yum!Banana Cinnamon Cocoa Pops

Ingredients:

Directions:

1. Put Cocoa Clusters in a sandwich bag and lightly crush.

2. Melt peanut butter chips in a small bowl in the microwave in 15 second increments. Be sure to stir in between each increment. Spoon the melted peanut butter chips into a small sandwich bag and snip a small piece off the corner with a scissor to create a small piping bag.

3. Lay two Banana Cinnamon Good Pops on a plate and drizzle the melted peanut butter on top of the pops. Quickly press in the crushed Cocoa Clusters. Drizzle more peanut butter on top to seal in the crushed cereal.

4. Enjoy!

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Purple Cornflake Pancakes with Blueberry Lemon Compote

These pancakes will change everything you thought you knew about having cereal for breakfast. Putting some purple corn power into this classic Sunday morning breakfast, these pancakes are high in protein and antioxidants, yet topped with delicious blueberry lemon compote, making them the ultimate breakfast treat!

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Ingredients:

Pancakes:

  • 1 tbsp vinegar
  • 1 1/2 cup milk
  • 2 eggs
  • 1/4 cup unsalted butter, melted
  • 2 cups all-purpose flour
  • 1 cup Organic Purple Cornflakes, blended into fine crumbs
  • 1/2 tsp salt
  • 1/4 cup organic cane sugar

Blueberry Lemon Compote:

  • 1 cup fresh blueberries
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp maple syrup
  • 1 tbsp water

Directions:

Pancakes:

1. In a large bowl, whisk together vinegar and milk. Set aside for 5 minutes. Whisk in eggs and melted butter until well combined.

2. In a separate bowl, whisk together flour, ground purple corn flakes, salt and sugar.

3. Add the dry ingredients to the wet ingredients and whisk until just combined. The more you mix it, the tougher the pancake will get, so you want to mix it as little as possible!

4. Heat a non-stick skillet or griddle on medium-low heat. Heat skillet on medium heat. Add 1/2 tbsp of butter. When butter foam subsides, add 1/3 cup of batter into the skillet. Spread the batter if necessary. Cook until bottom is brown and the edges of the pancake are set, about 2 minutes. Flip pancake, turn heat down to low, and cook until bottom is golden brown, about 1 minute. Cook rest of pancakes on low heat. Keep the rest of the pancakes warm in the oven at 150 F.

Blueberry Lemon Compote:

1. Add all ingredients into a small saucepan and stir well. Cook on medium heat for 5 minutes, stirring often. The blueberries should release their juices and soften.

2. Spoon onto warm pancakes and serve while warm!

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Fruit-Filled Cereal Bars

Switch up your breakfast (or snack) routine with healthy homemade cereal bars! Unlike the store-bought ones, these bars have no preservatives and are easy to make. You can use any seasonal fruit preserves for the filling, or go for our homemade Sweet & Savory Apricot Sage Jam!

Ingredients:IMG_4735

  • 1/2 cups oats
  • 1/2 cup slivered almonds
  • 1/2 cup flaxseed meal
  • 1 cup Back to the Roots Biodynamic Cinnamon Clusters
  • 1/2 cup whole wheat flour
  • 1 egg
  • 1/4 cup dark brown sugar
  • 1 tsp vanilla extract
  • 1/4 tsp ground cardamom
  • Pinch of ground nutmeg
  • 1/4 tsp salt
  • 1 tbsp coconut oil, melted
  • 1 tsp baking powder
  • 1-2 tablespoons milk
  • 1 half-pint jar of apricot sage jam
  • turbinado sugar (optional)

Makes nine, 3-inch bars

Directions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a blender, add oats, slivered almonds, flaxseed meal, cinnamon cereal and whole wheat flour. Pulse until smooth and blended (about 7-9 pulses).IMG_4680

3. In a large bowl, whisk together egg, dark brown sugar, vanilla extract, ground cardamom, nutmeg, salt, and coconut oil. Add the dry ingredients and baking powder to the wet ingredients and mix together. Using your hands, bring the dough together into a ball. Tip: If the dough is too crumbly, you might need to add 1-2 tbsp of milk.

4. Roll the dough out on a parchment lined baking sheet. Use your hands to patch up any holes and to shape into a 10 x 10 rectangle. Cut the dough into 3 long strips and spoon the jam into the middle. Fold the edges of the dough over the jam and pinch to seal. Cut each strip into 3 bars and flip seam side down, leaving 1 inch of space between each bar.IMG_4690

5. Bake for 15 minutes. Cool on a rack. Store in an air tight container and refrigerate for up to 1 week.

6. Enjoy!

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Breakfast Porridge

When you think of porridge, you might think of a gloppy mess. But with breakfast toppers and berries adding lots of texture, you’ll never think that again! Start your day with this super healthy breakfast porridge that will fill you up until lunch.

breakfast porridge healthy oats fruit toppers berries nuts milk honey recipeIngredients:

  • 1 cup milk
  • 1/3 cup steel cut oats (quick 3-minute oats)
  • Blueberries, Almonds and Buckwheat Breakfast Toppers
  • berries (optional)
  • nuts (optional)
  • honey (optional)
  • brown sugar (optional)

Directions:

1. In a small saucepan on medium heat, bring milk to a boil. Decrease heat to low and add steel cut oats to milk. Stir and simmer for 4-5 minutes or until the porridge is at your desired consistency.

2. Pour the porridge into a bowl and top with Blueberries, Almonds and Buckwheat Breakfast Toppers. Make it yours by adding fresh berries, honey, brown sugar or nuts to the porridge as well!

Make it vegan! Use nut milk and leave out honey or substitute it with agave syrup.
Add more flavor! Add vanilla extract or spices like cinnamon and nutmeg.

breakfast porridge healthy oats fruit toppers berries nuts milk honey recipe

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