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.


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


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.


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


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.

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