When I lived in the States, I was a sucker for their renowned sugary cereals...there is one called Cinnamon Toast Crunch (from memory!) that was my total favourite. This is an attempt to recreate that cereal with somewhat less guilt! Plus, it is kind of fun to make a box of cereal! They are pretty delicious, add the icy cold milk, Saturday morning cartoons (do they still exist?) and it all comes flooding back. I think your kids will love you for this one.
This recipe also appears in the very popular ebook ‘What’s for Breakfast?’ If you don’t already have a copy, (why not?) go and get yours immediately HERE. It’s cheaper than a box of cereal and adds much, much more value to breakfast than you can ever imagine. Happy Mixing.
- 230 g whole wheat flour
- 2 sticks cinnamon
- 200 g flour
- Pinch Pink Salt Flakes BUY
- 1 tsp bicarb soda
- 75 g Coconut - Oil BUY
- 55 g Coconut - Sugar BUY
- 20 g raw sugar
- 20 g Honey BUY
- 2 tsp Vanilla - Bean Paste BUY
- 120 g milk
- 50 g Coconut - Oil BUY
- 2-3 tbsp raw sugar
- 2 tsp ground cinnamon
- a few Cinnamon Baking Chips if desired Recipe
Preheat oven to 180°C.
Place a handful of the whole wheat flour and cinnamon sticks into TM bowl and mill 1 min/speed 10.
Add remaining ingredients and mix 10 sec/speed 6.
Knead 1 min/Interval.
Turn out onto Silpat mat and push together. Allow dough to rest briefly before dividing into 4 pieces.
Roll out one piece at a time between 2 sheets of baking paper, to as thin as possible.
Score into squares using a pizza cutter and prick each square with a fork a few times. Keeping the dough on the baking paper, transfer to a baking sheet.
To make topping, melt oil and combine sugar and cinnamon in a small bowl.
Brush the cereal with the melted oil and sprinkle liberally with the sugar and cinnamon mixture.
Bake 8-10 minutes until crisp and fragrant. Allow to cool completely.
Repeat with remaining mixture.
Store in an airtight jar until use. Serve with cold milk of choice and Cinnamon Baking Chips.