Homemade Cinnamon Toast Crunch Cereal
I am on a mission to take our favorite snacks + foods from the poisonous grocery aisles and re create them in the kitchen at home with clean, no hidden ingredients. So when I stumbled across this homemade cinnamon toast crunch cereal recipe from one of my favorite humans "Half Baked Harvest" I had to try it.
Ingredients
▢1 tablespoon plus 1/2 teaspoon cinnamon
▢1/2 cup granulated sugar
▢1 1/4 cups white whole wheat or whole wheat pastry flour (or additional all-purpose flour)
▢1 1/4 cups all-purpose flour
▢1/2 teaspoon kosher salt
▢2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
▢1/2 cup cold water
▢2 teaspoons vanilla extract
▢2-4 tablespoons salted butter, melted
1. Preheat the oven to 350 degrees F. Make the cinnamon sugar. In small bowl, combine 1 tablespoon cinnamon and the sugar.
2. In a food processor, combine the whole wheat flour, flour, remaining 1/2 teaspoon cinnamon, salt, and butter. Pulse until the mix clumps together to form pea-size balls. Add the vanilla, and 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.
3. Turn the dough out onto a floured surface and form into a ball. Divide the dough in half. Working with one piece of dough at a time, roll the dough as thin as you can, preferably an 1/8-inch thick (about the thickness of a quarter). Transfer the dough to a large piece of parchment paper. Brush the dough with melted butter and sprinkle generously with cinnamon sugar, gently pressing the sugar into the dough. Cut into 1/2-inch squares. Repeat with the remaining dough.
4. Carefully transfer the parchment paper to a baking sheet. Separate the squares, spacing them a 1/2 inch apart.
5. Bake 12-14 minutes, until golden brown. Let cool completely, then store in an airtight container for up to 1 week. Enjoy...with milk, a top ice cream, or simply by the handful.
Notes To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour and whole wheat flour. I recommend Cup4Cup gluten free flour. If you don't have a Food Processor: You can use your fingers to mix the butter with the flour until the butter is pea sized. Slowly drizzle in the cold water as directed.
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