Cinnamon toast crunch cereal was my favorite cereal growing up. Here's my attempt at making it sugar-free, low-carb and healthy! It's a pretty close match in flavor if I do say so myself. It doesn't quite have the same "crunch" factor- but it's a satisfying rival and worth the healthy swap in ingredients.
Ingredients:
Cereal:
1 cup almond flour
1/2 cup unsweetened shredded coconut flakes
2 Tbsp. chia seeds
2 Tbsp. ground flax seeds
3 tsp. cinnamon
1/4 tsp. sea salt
1/2 cup golden Lakanto Monk Fruit Sweetener (found here)
1/4 cup melted coconut oil
2 Tbsp. sticky sweetener of choice (this is my go-to product)
Topping:
2 Tbsp. Golden Lakanto Monk Fruit Sweetener
1 tsp. cinnamon
Preheat the oven to 300.
Mix everything together really well. The mixture might seem a little "sandy." That's ok.
Dump it onto a cookie sheet lined with parchment paper.
Using your fingers, press and shape the "dough" gently into a sort of rectangle shape into the thickness of a cut-out cookie.
Bake for 30 minutes.
Take out of oven and sprinkle with the topping.
Let cool for at least 30 minutes to let crisp-up. Then place in fridge for another 30 minutes to set even more.
Break into pieces.
Store in an airtight container.
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