Cinnamon Toast Crunch CerealMake on Fresco
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. Or get it for free by joining theInsider Club. Bargain! It’s cheaper than a box of cereal and adds much, much more value to breakfast than you can ever imagine. Happy Mixing.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 230 Grams whole wheat flour
- 2 cinnamon stick(s)
- 200 Grams bakers flour
- Pinches pink salt flakes BUY
- 1 Teaspoon bicarb soda
- 75 Grams coconut oil BUY
- 55 Grams coconut sugar
- 20 Grams raw sugar
- 20 Grams honey BUY
- 2 Teaspoons vanilla bean paste BUY
- 120 Grams milk
- 50 Grams coconut oil BUY
- 2-3 Tablespoons raw sugar
- 2 Teaspoons ground cinnamon
- a few Cinnamon Baking Chips (optional), to serve Recipe
Preheat oven to 180°C.
Place a handful of the whole wheat flour and cinnamon sticks into Thermomix 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.