I’ve always loved cereal — with milk, without milk, it didn’t matter. I ate it as a kid and even throughout college. At some point however, I realized just how unhealthy and full of sugar many cereals are. So, I stopped eating cereal stat. That is, until I found this recipe. It’s a clean take on the kid’s classic Cinnamon Toast Crunch… remade with better-for-you ingredients.
CINNAMON TOAST CRUNCH INGREDIENTS
2 tablespoons Flax Meal
6 tablespoons Water
1½ cups Gluten-Free Oat Flour
1 cup Teff Flour
⅓ cup + 2 tablespoons Coconut Palm Sugar, divided
2 teaspoons Cinnamon, divided
¼ teaspoon Baking Powder
¼ cup Coconut Oil
¼ cup Applesauce
¼ cup Almond Milk
2 teaspoons Vanilla Extract
CINNAMON TOAST CRUNCH ASSEMBLY
1 | Preheat oven to 350°F.
2 | Add the flax meal and water to a small bowl and mix. Let it sit in the fridge to form a sticky consistency while you assemble the other ingredients.
3 | Add the oat flour, teff flour, ⅓ cup coconut palm sugar, 1 teaspoon cinnamon and baking powder to a medium bowl and mix.
4 | In a small bowl combine the coconut oil, applesauce, almond milk and vanilla extract, and mix.
5 | Pour contents of the small bowl with wet ingredients into the medium bowl with dry ingredients and stir to mix until dough forms.
6 | Using your hands, shape the dough into a ball and transfer to the fridge to let it rest for one hour.
7 | Once you’ve removed the dough from the fridge, place a large piece of parchment paper on the counter and sprinkle with a ½ tablespoon of oat flour. Place the dough on top, adding a second piece of parchment paper over it.
8 | Using a rolling pin, begin to roll the dough between the two pieces of parchment. Roll dough until it’s about ⅛ inch thick.
9 | Add the remaining 2 tablespoons of coconut palm sugar and 1 teaspoon of cinnamon to a small bowl and mix. Sprinkle atop dough evenly to coat, prickling dough all over with a fork.
10 | Using a pizza cutter or knife, cut dough into ¾ inch wide squares.
11 | Using a spatula, carefully transfer dough to parchment-lined baking sheet and bake until squares are crunchy and light brown, (about 25 minutes).
12 | Remove baking sheet from oven and let cool. Transfer cereal to air tight container. Cereal should stay fresh for about a week.
*Makes about 6 servings.
GOLDEN MILK INGREDIENTS
½ cup Almond Milk
½ cup Coconut Milk
1½ teaspoons Turmeric
½ teaspoon Cinnamon
1 teaspoon Ginger, freshly grated*
2 teaspoons Honey
⅛ teaspoon Black Pepper
½ a Vanilla Bean
GOLDEN MILK ASSEMBLY
Add all ingredients to a high-powered blender and mix until well combined. Serve.
*To grate ginger, you can use a traditional ginger grater, but I like to use a classic microplane grater.
**Makes 1 cup.