Flintstone Paleo Breakfast Pebbles
A life-changing healthy cereal for all parents out there trying to get their kids to ditch the sugar-laden cereals and increase good fats and protein. I bet your children will love making these Flintstone Paleo breakfast pebbles as much as my guys, and you may need to make double quantities, as they get gobbled up pretty fast!
These delicious, crunchy, pebble-shaped ‘cereal’ biscuits were created by Hannah, Rudys’ mum*. Rudy had gut problems related to his autism and was also a super fussy eater. Hannah was advised to put Rudy on a grain free diet to help heal his gut, which was a huge challenge as he only really liked crunchy food and avoided meat at all costs! She therefore came up with this delicious paleo cereal.
These biscuits come in three flavours: choco-banana, strawberry banana and plain banana, but you can use other fruit powders to make your own combinations. The fruit powders hide the coconut taste so even coconut-phobes will love these. They can be given as “cereal” with milk, dry on their own at breakfast or as a mid-morning snack or lunch box treat. Brilliant as healthy reinforcers for ABA sessions too. You also can make them in a bigger size and eat them as cookies. Your little Barney Rubble cave-man will love munching on these whether on a restricted diet or not. A yummy brain food cereal without the nasties!
*names have been changed for privacy purposes
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Flintstone Paleo Breakfast Pebbles
- 4 tbsp Coconut flour
- 0.25 cup Coconut Oil ((We love Tiana or Biona cooking oil))
- 4 Eggs
- 0.5 cup Honey
- 2 tbsp Vanilla essence
- 0.25 tsp Salt
- 0.25 tsp Bicarbonate of soda ((Also known as baking soda))
Choco-Banana Flavour
- 0.25 cup Raw cacao powder
- 0.25 cup Banana powder
Strawberry-Banana Flavour
- 0.25 cup Strawberry powder
- 0.25 cup Banana powder
Plain Banana
- 0.5 cup Banana powder
- Preheat an oven to 140C (fan assisted oven).
- Prepare 2 large baking trays with grease proof paper, lightly greased with grape seed oil or covered with 2 large baking silicone sheets.
- In a bowl whisk the eggs then add the coconut oil, honey and vanilla essence.
- Add the coconut flour after you have mixed the other ingredients together.
- Divide the mixture into three bowls and make three flavours of mixture with the choco-banana, strawberry banana and plain banana powder combinations.
- Place the three mixtures into three separate biscuit syringes or piping bags and pipe small round biscuit shapes, no bigger than 1cm onto the prepared baking tray. Allow space in between each biscuit for expansion when cooking.
- Bake in the oven for around 9 minutes. If you don’t have a fan assisted oven, then rotate the trays at 4-5 minutes to ensure they cook evenly. They should be cooked through but still soft to the touch almost like a cake.
- Place in a dehydrator on a medium setting or in an 80C oven for 1- 2 hours or until completely dry and crispy.
- Store in a glass jar.
Cooks’ Tips:
- Buy these fruit powders easily from Healthy Supplies online.
Thanks for this recipe, my son loves crunch and that’s not easy to provide on the gaps diet.
Can you tell me what banana and strawberry powder is please?
Hi Claire, you can get freeze-dried fruit powders from Healthy Supplies online. They do several delicious flavours. It is simply dried fruit in powder form. Thanks L
Hi Lucinda, thank you – that’s great that you can buy it! (A little less time for me to spend in the kitchen!). I made some plain ones today and they turned out quite nice, I’m looking forward to giving some to my son tomorrow as he’s desperately missing his rice cakes and crunchy biscuits.
I really hope he likes them! More crunchy GAPS recipes coming soon!
Hi. These look great. Is there any way the egg could be missed out? Thanks 🙂
Hi Jenny – simply use a “flax egg” – 1 tablespoon ground flax mixed with 3 tablespoons water
Just a general question. I love your kid’s cookey books but noticed that, in The good stuff (unlike in I can’t believe it’s baby food), there aren’t storage instructions for many of the recipies. I loved knowing I could make brainbox cookies for example and chuck them in the freezer. Now I’m not sure what is safe to freeze or not. Buying the best ingredients possible is not cheap so I’d rather batch cook and freeze. Are you able to offer any guidance in relation to freezer storage for recipies in The Good Stuff. Many thanks, Mairi
Hi Mairi – sorry these guidelines were not included in The Good Stuff, however as you said they are in my other two cookbooks and my recipe blog. All the recipes in The Good Stuff freeze except for the cinnamon toast; egg muffins; egg in the smoky sausage, egg and beans; egg and salmon roll ups; kedgeree; omega mayo; coleslaw; feta salad; nasi goreng; frittata and the popcorn. I hope this is helpful.