🥣 Cinnamon Toast Crunch: Homemade GF/DF Cereal Episode 3

As a kid my parents would only let us kids get sugary cereals as a “treat” when we were on vacation. And Cinnamon Toast Crunch was always my pick!! Sidebar: Toaster Strudels & Poptarts fell into that category too (only on our road trips) - so I’ll have to make a future series to make some of those yummy pastries but gf/df too!

But back to my crunchy homemade cinnamon squares - this one took me three attempts to get it perfect… The first batch nailed the taste, but got instantly mushy in the milk. Round 2 held up in the milk, but was more “tender” than crunchy. Third time is the charm!! This time I added oat flour to the almond flour based dough to give it more crispness. Rolled it SUPER thin & pizza cut it into tiny squares. Sprinkle with cinnamon sugar (or your fav sugar/sub), and bake until crispy-crunchy. Add to a bowl with some milk & dig in!! The cereal holds up in milk & even makes that yummy cinnamony-sugar-milk you get to drink at the end (quite possibly my favourite part).

Dry Ingredients

• 1/2 cup almond flour

• 1/4 cup oat flour

• 2 tbsp coconut sugar

• 1/2 tsp cinnamon

• 1/4 tsp baking soda

• 1/4 tsp salt

Wet Ingredients

• 1 tbsp maple syrup

• 1 tbsp coconut oil

• 1/2 tsp vanilla

ONLY if needed

• 1-2 tsp water (I used 1 tsp)

Cinnamon Sugar Mix

• 1 tbsp coconut sugar (or a mix of white/cane & coconut for that authentic speckly look)

• 1 tsp cinnamon

Instructions

1. Preheat oven to 300F & line baking tray with parchment

2. In bowl, combine all dry ingredients

3. Add wet ingredients & mix until dough forms - we want soft but not sticky dough. Add a tsp of water if too dry.

4. Roll out dough between parchment sheets, very thin - about 2-3mm or just under 1/8 inch - the thinner you get it the crunchier it will be!!

5. Sprinkle with a light layer of cinnamon sugar mixture & press in gently press in with rolling pin or hands

6. Cut into tiny cereal-sized squares - this is easiest with a pizza cutter but a knife will work too

7. Bake 16-18 minutes until edges are golden

8. For the MOST crunch: cool slightly, then break apart & bake at 275F for 10 minutes

9. Cool completely for full crunch

10. Toss in the remaining cinnamon sugar & enjoy!!

11. Store leftover cereal in an airtight container.

NOTE: if you don’t eat oats you can switch them back out for almond flour. It does work but the cereal will be more tender-crisp than crunchy-crisp.

#glutenfree #grainfree #vegan #plantbased #dairyfree #cinnamontoastcrunch #homeamdecereal #cerealdupe #cerealcopycat #glutenfreecereal #almondflour