This Gluten-free Cinnamon Toast cereal recipe is a healthier, vegan and gluten-free variation of cinnamon toast crunch cereal and is so tasty and simple to make (it also goes well as a mini cookie for snacks).
Gluten-free Cinnamon Toast cereal
Ingredients
- 2.5 cups/ 250g of almond flour
- 1/4 cup/ 30g of tapioca flour
- 1/4 cup/ 60ml of maple syrup
- 1/4 cup/ 60ml of coconut oil (melted)
- 2 tsp of cinnamon powder
- 1 tsp of vanilla extract
- Sprinkle of salt
Topping
- 2 Tbsp of coconut sugar
- 2 tsp of cinnamon powder
Instructions
- Preheat the oven to 180c/350f.
- Add all of the ingredients (except the toppings) to a large bowl and stir together to create a crumbly dough.
- Fold a large piece of baking paper in half (big enough when folded to cover your baking tray), place the dough inside, cover with the other half of baking paper (this stops it sticking to the rolling pin), then roll it out as thin or thick as you like (we do around 0.2-0.3cms). The thinner the better for crunchier type cereal.
- Lift the baking paper and then top with the cinnamon and coconut sugar (stir in a little bowl to combine). Roll once again just to help press the cinnamon & coconut sugar into the dough.
- Peel back the baking paper (cut any excess paper), then use a knife or pizza cutter to cut in to small squares.
- Place on a baking tray in the oven and cook for 15-20 minutes (depending on how thick you have made it).
- Remove from the oven and allow to cool fully on the tray before breaking in to smaller pieces (it will feel a little soft to the touch but golden on the edges and it will firms up as it cools).
Notes
Store in an airtight container for up to 3 weeks.
Enjoy as a cereal with milk (also works well as a little cookie-like snack).
This is for 18+ months due to the size and shape.
Did you make this recipe?
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