Grab a spoonful of this Cinnamon Toast Crunch cereal that’s completely free of refined sugar and wheat!
If you’ve ever read the ingredients list on the back of a cereal box, you’ll find that even the ones that claim to be healthy are laden with sugar and preservatives. Luckily, this Paleo Cinnamon Toast Crunch recipe lets you have your cereal and eat it too!
Almond flour makes up the base of this recipe. It’s gentle on your tummy compared to wheat flour, and offers vitamin E, protein and fiber to boot. Note: Be sure to use almond flour, not almond meal, for a finer texture.
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Start by combining almond flour with coconut flour, cinnamon and coconut sugar in a large mixing bowl. Add in egg whites and coconut oil, using your hands to moisten the dough until combined. Form the mixture into a large ball, then divide the dough into halves. Spread on two separate parchment paper lined baking sheets and press with your hands or roll with a rolling pin until very thin. The dough will puff slightly when baked! Use a sharp knife to slice into ¾ inch squares and bake for 15-20 minutes. Monitor closely toward the end of baking so that the cereal doesn’t burn.
Allow the cereal to cool before using your hands to gently break the perforated squares apart.
PS: Enjoy your homemade Cinnamon Toast Crunch cereal with dairy-free almond milk!
Homemade Cinnamon Toast Crunch with Almond Flour
Homemade Cinnamon Toast Crunch with Almond Flour
Jennafer AshleyTools
- 2 Baking sheets
- Parchment paper
- Mixing bowl
- Spatula
Ingredients
- 1½ cups almond flour
- 2 T coconut flour
- 2 T cinnamon
- ½ cup + 1 T coconut sugar, divided
- 2 T coconut oil, melted
- 2 large egg whites
Instructions
- Preheat the oven to 350°F. Line the two baking sheets with parchment paper.
- In a mixing bowl, use a fork to combine the almond flour, coconut flour, cinnamon and ½ cup coconut sugar.
- Add the coconut oil and egg whites. Use your hands to mix and completely moisten the dough until you can form a large ball.
- Divide the dough into halves and roll out to ¼ inch thickness on separate baking sheets.
- Cut the dough into ¾ inch squares and sprinkle with remaining 1 T coconut sugar. Bake for 15-20 minutes.
- Allow to cool completely. Break the cereal squares apart and store in an airtight container.
Tip: Store the cereal in an airtight container or recyclable plastic bag for a travel-friendly snack or healthy school lunch snack.
Looking for Paleo ingredients? Here are a few we’d recommend:
Almond flour (Bob’s Red Mill)
Coconut flour (Nutiva)
Cold pressed coconut oil (Viva Naturals)
(You’ll Also Love: 30 Nut-Free School Lunch Ideas)
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