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?
Whole Grain Wheat, Sugar, Rice Flour, Canola and/or Sunflower Oil, Fructose, Maltodextrin, Dextrose, Salt, Cinnamon, Trisodium Phosphate, Soy Lecithin, Caramel Color, Rosemary Extract. BHT Added to Preserve Freshness. Vitamins and Minerals: Calcium Carbonate, Vitamin C (sodium ascorbate), Iron and Zinc (mineral nutrients), A B Vitamin (niacinamide), Vitamin B6 (pyridoxine hydrochloride), Vitamin B1 (thiamin mononitrate), Vitamin A (palmitate), Vitamin B2 (riboflavin), A B Vitamin (folic acid), Vitamin B12, Vitamin D3.Contains wheat and soy ingredients.
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 of Bethany’s Pantry Vanilla DSP (this is a flour substitute and give the batter “bulk” – no substitutions or other protein powders will work because they will not give bulk and react differently)
– 1 tsp cinnamon
– 1 Tbsp honey or maple syrup
– 2 Tbsp coconut oil
– 1 to 3 Tbsp water
Dusting (optional) – keto omit or use sparingly
– 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
