Tasty Thursday - Grain Free Cinnamon Toast Crunch!

Grain Free Cinnamon Toast Crunch! 

Yes you are reading this right! I made GRAIN FREE GLUTEN FREE Cinnamon Toast Crunch that taste just  like the box stuff in the grocery store and its amazing in Coconut Milk!! 

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I don't know about you, but when I was a kid I LOVED this cereal! Actually I loved any sugary cereal! I mean I ate it for every meal!! 

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So needless to say I have been on a mission to make a grain free version of all the ones I loved as a kid. This is the first one cereal I tried but it worked and I can't wait to try more! 

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What was your favorite cereal as a kid?

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I know you want the recipe right?!?

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Here it is! Make sure you make this deliciousness!! 

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Homemade Cereal Recipe: Paleo Cinnamon Toast Crunch {6 Ingredients}

Serving Size – ¼ cup (6 servings in all)

Calorie Count – 179 calories per ¼ cup

Ingredients

1 Cup Almond Flour

1/4 Cup Coconut Flour

1.5 TBSP and 1 Packet of stevia or ¼ tsp of stevia

1/4 tsp Salt

1 1/2 Tbsp Cinnamon

1 Large egg

2 Tbsp Coconut oil

Instructions

        Preheat your oven to 450 degrees and line two baking sheets with parchment paper Set aside. 
        In a large bowl, stir together the almond flour, coconut flour, 3/4 cup Coconut sugar, salt and cinnamon until well mixed.

3.     Add in the egg white and melted coconut oil. Using your hands, press the mixture together until it begins to moisten and you can pack it into a ball.

4.     Place half the dough between two large pieces of parchment paper and roll out until VERY thin, about 1/16 inch thick.

5.     Cut the dough into 3/4 inch squares and gently transfer to the prepared sheets. * Repeat with remaining dough **

6.     Sprinkle the remaining 2 tsp of Coconut sugar over the squares and bake until they just turn golden brown, about 3­4 minutes. They burn very quickly so watch them closely in that last minute. Mine were perfect at 3.5 minutes. They will not be crunchy when they come out of the oven.

7.     Let the squares cool on the pan completely and then DEVOUR.

Recipe Notes

* It's a little tedious to transfer every square to the paper, so I gently slide my knife under about 3 squares at a time, and then

flipped them onto the pan and separated them a little bit.

** You could probably do all the dough at once, I just find it more manageable in 2 smaller chunks.

Cereal is best stored in an air tight container in the refrigerator to maintain optimal crunchiness!