Cinnamon Toast Crunch Re-Make!

I grew up eating plain cheerios, plain shredded wheat, grape nuts, and anything “frosted” or sugary was a 2x a year thing in our house. I hated it back then…but looking back I am thankful for it. However, even those plain cereals are loaded with ingredients I personally wouldn’t’ eat today. But back then, my parents (and me) didn’t know the difference and looking at ingredients didn’t even come to mind. My folks were just trying to do the best they could and for that I am thankful. Now 29, I’m determined to embark on the cereal I once “lost out on” but still keep it clean, yo!

But do you know the ingredients in Cinnamon Toast Crunch? They even promote it as “OUR CAREFULLY SELECTED INGREDIENTS” and push that it’s made with whole grains. So if you add whole grains to XY&Z does that automatically make it healthy and cross out the toxic ingredients? Get my point?

Cereal Grains (Whole Grain Wheat Flour (32.5%), Rice Flour (26.9%)), Sugar, Sunflower Oil, Glucose Syrup, Dried Glucose Syrup, Maltodextrin, Maize Starch, Vitamins and Minerals (Calcium, Niacin, Pantothenic Acid, Iron, Vitamin D, Vitamin B6, Thiamin, Riboflavin, Folic Acid), Salt, Cinnamon, Trisodium Phosphate, Emulsifier: Sunflower Lecithin, Antioxidant: Tocopherols, Roasted Barley Malt Extract, Natural Flavouring, Colour: Annatto.

This version contains 5!
• Simple
• Healthy
• Vegan
• Gluten Free
• Paleo Friendly
• High in Protein
• Refined Sugar Free


Ingredients:
1/2 cup blanched almond meal (or sunflower seed flour to be nut free)
2 scoops (25g) of my Vanilla Digestive Support Protein Powder
1 tsp cinnamon
1 Tbsp honey or maple syrup
2 Tbsp coconut oil or ghee for nut free.
1-2 Tbsp water

Dusting (optional)
Coconut oil spray
Date sugar or coconut sugar

Directions:
1. Pre-heat oven to 400 F
2. Combine dry ingredients then add honey, coconut oil, and 1 Tbsp water. If batter is crumbly, add 1 more Tbsp of water and mix well.
3. Line baking sheet w/parchment paper.
4. Compress dough into one large ball with hands, then place on baking sheet and cover with another sheet of parchment paper. Roll with rolling pin until it’s as thin (but not too thin!) as you can get it without breaking.
5. Remove top paper, cut into evenly shaped squares with a pizza cutter and bake for 4-5 minutes (watch carefully as they will turn/burn quickly!!!).
6. Remove from oven and let cool at least 10 minutes (this will make them crispier!) – if you can wait that long!

Optional:
Lightly spray squares with coconut oil and dust with coconut sugar or my homemade date sugar!

NOTES:
*Store extra in an airtight container.
I hope you enjoy these as much as I did! See you on Instagram! @lilsipper

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