Friday, July 26, 2013

Wanna Be GF Cinnamon Toast Crunch Cereal

I found this wonderful recipe on .  I did a little tweaking to fit our allergies and they are awesome!  I made these egg free and subbed out almond four with hazelnut flour because of our allergy to almonds.

1 flax meal egg*
2 tablespoons maple syrup
1 T coconut oil, melted  or extra virgin olive oil
1-1/2 cups hazelnut flour
1/2 cup tapioca starch
2 Tbsp granulated sugar
3/4 tsp cinnamon

  1. Preheat oven to 350˚F.
  2. In a large bowl, whisk together egg replacer, maple syrup and oil.
  3. Add the tapioca starch and hazlenut flour and stir until well combined
  4. On a piece of parchment paper, place your dough. 
  5. Place another piece of parchment on top and roll out with a rolling pin until it’s about 1/4 inch thick.
  6. Remove the top piece of parchment and score the dough into 1/4 inch squares for cereal. 
  7. In a small bowl, combine the sugar and cinnamon, and sprinkle the dough with the mixture.
  8. Slide the dough with the parchment paper onto a baking sheet and bake for 10-15 minutes.
  9. Turn down the oven to 325˚ and bake for another 10-15 minutes, or until crisp. **Watch them, they can cook quicker if you rolled them thinner or if they are not rolled evenly.  
  10. Allow to cool, then break apart at the score marks.
  11. Store in an airtight container. 
Cook's Notes:  
To make a flax meal egg, use 1 Tbsp of flax meal added to 3 Tbsp of hot water and let sit 10 minutes before using. 

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