Description
Feel like a kid again with homemade cinnamon toast crunch cereal, made without funky ingredients. The recipe calls for almond and coconut flours so your gluten-free breakfast eaters can dig in too.
Ingredients
Scale
- 1 Cup Almond flour (105g)
- 1/4 Cup Coconut flour (25g)
- 3/4 Cup + 2 tsp Coconut sugar, divided
- 1/4 tsp Salt
- 1 1/2 Tbsp Cinnamon
- 1 Large egg white
- 2 Tbsp Coconut oil, melted (but measured at room temperature, then heated)
Instructions
- Preheat your oven to 450 degrees and line two baking sheets with parchment paper. Set aside.
- In a large bowl, stir together the almond flour, coconut flour, 3/4 cup Coconut sugar, salt and cinnamon until well mixed.
- Add in the egg white and melted coconut oil. Using your hands, press the mixture together until it begins to moisten and you can pack it into a ball.
- Place half the dough between two large pieces of parchment paper and roll out until VERY thin, about 1/16 inch thick.
- Cut the dough into 3/4 inch squares and gently transfer to the prepared sheets. * Repeat with remaining dough **
- Sprinkle the remaining 2 tsp of Coconut sugar over the squares and bake until they just turn golden brown, about 3-4 minutes. They burn very quickly so watch them closely in that last minute. Mine were perfect at 3.5 minutes. They will not be crunchy when they come out of the oven.
- Let the squares cool on the pan completely and then DEVOUR.
Notes
* It’s a little tedious to transfer every square to the paper, so I gently slide my knife under about 3 squares at a time, and then flipped them onto the pan and separated them a little bit.
** You could probably do all the dough at once, I just find it more manageable in 2 smaller chunks.
Cereal is best stored in an air tight container in the refrigerator to maintain optimal crunchiness!
- Category: Breakfast, Cereal
- Cuisine: American, Gluten-free, Paleo