Hot Cereals are not just for breakfast anymore! You have been sending us the MOST amazing recipes that you’ve been making with your Hot Cereals and we have been loving it! Thank you for sharing 😀.

Recently, a couple of our ambassadors sent us some desserts they made with our Hot Cereals and we just had to share because they’re incredible! All of these are gluten-free desserts that are high in fiber, very low in sugar, and super easy to make.

These first two recipes were made by the incredible Tracy from @wholedailylife.

She is a registered dietitian with the most delicious, colorful approach to nutrition that emphasizes healing for Hashimoto's and SIBO. We cannot get enough of her instagram feed! Please check her out.

Wild Berry Paleo Crisp

Ingredients

• 8 oz bag frozen mixed berries, thawed
• 1 tsp lemon juice
• 1 tsp tapioca starch
• 2 packets WZ Hot Cereals (she used Blueberry Muffin & Apple Pie)
• 2 tbsp coconut oil, melted
• 2 tbsp water

1. Mix the berries with the lemon juice and tapioca starch; stir to combine. Transfer to two oven safe ramekin dishes.
2. Mix the breakfast cereal with the coconut oil and water; stir until a crumble forms. Top each ramekin with half of the mixture.
3. Bake at 350 for 30 minutes, until hot and bubbly.

Yum!!

Gluten-Free Breakfast Banana Loaf

Ingredients

• 1 packet WZ Banana Bread Hot Cereal
• 1 egg
• 1 ripe banana, mashed
• 2 tbsp water or milk of choice
• 1/8 tsp baking soda
  

1. Preheat oven to 400.
2. Mix all ingredients in a bowl until combined.
3. Transfer to a mini loaf pan (3 x 5.75”) and bake at 400 for 25 minutes, until a toothpick comes out clean.

This third recipe was made by Carissa from @cahrisa.

She is an adventurer that is always inspiring us to get outside and enjoy ourselves!

Grain-Free Carrot Cake Cookies

Ingredients

• 1/2 CUP coconut oil *I am going to try to use 1/3 cup on my next batch
• 1 egg white
• 1/3 CUP coconut sugar
• 1 Wild Zora Carrot Cake Hot Cereal
• 1 TSP vanilla
• 1/2 CUP almond flour *probably ended up adding around a cup and a half because I think the 1/2 CUP of coconut oil was too much
• 1/2 TSP salt
• 1/2 cup vegan choc chips

I freely mixed in the chocolate chips and some shredded coconut. I started baking at 350 F but they were in the oven for about 15 minutes. I think the coconut oil was the culprit. I am excited to try the recipe again with some more tweaks! In the end the cookies turned out really soft and full of flavor!

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If you have recipes you've tried and would like to share, please send them to marketing@wildzora.com! We'd love to hear from you!

Happy snacking!