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Cinnamon Toast Crunch

 

 

Who else used to down bowls of Cinnamon Toast Crunch as a child? Literally just the smell of cinnamon sugar takes me wayyyy back. Thankfully, this remake trend has been buzzing around Instagram and I couldn’t wait any longer.

Honestly – I have never been so happy. A big bowl of Cinnamon Toast Crunch will be on the summer rotation for this pregnant mama. And no, Boyd didn’t get to try it. Maybe on my next round….maybe.

I found this recipe on Liz Moody's Instagram ( if you dont follow her yet, stop what you are doing and follow @lizmoody immediately) and just made some minor tweaks!

Cant wait for you to try!

 

Ingredients

1 cup ground flax seeds

1.5 cup almond flour

2 tsp cinnamon

½ tsp sea salt

1 cup water

2 tbsp maple syrup

2 tsp vanilla extract

 

Avocado or Grapeseed Oil for Brushing

 

Coconut Sugar Mix

2/3 cup coconut sugar

2 tbsp ground cinnamon

 

Suggested Equipment:

Large Mixing Bowl

Rolling Pin

Basting brush  

 

Servings: 4 

 

Directions 

Preheat oven to 325F.

Line two large ( you will want large here) baking sheets with parchment paper.  In a small mixing bowl add ingredients for your coconut sugar mix, stir, and set aside.

In a separate large bowl add your ground flax seed, almond flour, cinnamon ( 2 tsp), 3 tbsp of your cinnamon/sugar mixture and sea salt. Mix well. Add in your water, vanilla, and maple syrup. Mix until a large dough forms. Divide your dough in half and place each half on a  baking sheet.

Begin to roll out your dough with your hands and then your rolling pin—this is the tricky part and takes the most time, so be patient. How thin you are able to get it will depend on how crispy it gets!  You want to roll out until dough is 1/8” thin and evenly spread throughout. If it is sticking to your roller grease your roller ( and/or your hands) with a little bit of avocado or grapeseed oil.

Once you have rolled out both your large rectangles ( to the best of your ability), brush a little bit of grapeseed oil/ avocado oil onto the surface of each rectangle.

Divide the rest of your coconut sugar/cinnamon mix in half, and evenly spread onto each rectangle. Using your fingers and the rolling pin again, press the sugar mix into and all over each dough surface. It seems like a lot but make sure you cover every area! Trim the edges of your dough so that it makes a perfect rectangle. You can roll out your scraps later!

Using a sharp knife begin to slice rows into each dough and then columns so that the end result is small cinnamon toast crunch like squares. Once cut, you want to spread out each square onto the baking sheet so that none are touching. 

Bake each pan on 325F for 12 minutes, and then reduce the heat to 250F and bake for another 32-35 minutes. 

I baked my pans individually, but if you have a convection oven you should be able to do at the same time!

Allow to cool completely so that the squares crisp up – save in a sealed container.

Enjoy in some delicious almond milk or by the handful!!