Recipe: Cinnamon Toast (paleo) Crunch

June 16, 2017

Happy Friday friends! It's FRIDAY. Thank the stars above. When Adam woke up this am, he looked at me and said we made it. And yes, siry bob, we made it.

You read that title right -- P A L E O cereal, cinnamon toast crunch to be exact. Adam has been begging me to make paleo cereal for years and I've never done it because it seemed too hard.

Let's get a little back story shall we? Prior to paleo, we used to keep at least 3 different kinds of cereal, skim milk and extra large bowls in our house at all times. And we wonder why we couldn't lose those last 3 pounds. You name it, we had the brand in our house at all times. Frosted Flakes are a personal favorite of mine while Adam tended to lean towards Honey Nut Cheerios and, you guessed it, Cinnamon Toast Crunch.

After perusing Pinterest for a while, I found some delicious paleo recipes. I made the mistake of telling Adam and now he's been requesting it for months. One lazy Sunday, I did it. Cereal.

Warning, this only makes about two-four bowls depending on bowl size. If you enjoy your bowls like Adam does, it makes one bowl. This recipe is so incredibly easy, but it takes a while. I may not make this every week, but Adam loved it so much, it's totally worth making for a treat.

This recipe was super delicious, crunchy and the best snack ever. Let's get to it.

1 cup almond flour
1/4 cup coconut flour (you may need more if your dough is too soggy)
3/4 cup + 2 teaspoons coconut sugar
1/4 teaspoon salt
1 1/2 tablespoon cinnamon
1 large egg white
2 tablespoons coconut oil melted

How to Make: 
  1. Preheat your oven to 450 degrees and line two baking sheets with a silpat. Set aside.
  2. In a large bowl, stir together the almond flour, coconut flour, 3/4 cup Coconut sugar, salt and cinnamon until well mixed.
  3. Add in the egg white and melted coconut oil. Using your hands, press the mixture together until it begins to moisten and you can pack it into a ball.
  4. Place half the dough between two large pieces of parchment paper and roll out until VERY thin, about 1/16 inch thick.
  5. Cut the dough into 3/4 inch squares and gently transfer to the prepared sheets. * Repeat with remaining dough **
  6. Sprinkle the remaining 2 tsp of Coconut sugar over the squares and bake until they just turn golden brown, about 3-4 minutes. 
  7. They burn very quickly so watch them closely in that last minute. Mine were perfect at 3.5 minutes. They will not be crunchy when they come out of the ovenLet them sit.
  8. Let the squares cool on the pan completely and then enjoy! 
Guys, take my word. These are so delicious! 
Look how crunchy!
Cooking tip: Use a pizza cutter and a thin knife. The thinner the better.
You can put these much closer together than I did, they don't grow, they shrink.

I recently found a recipe for cheerios and lucky charms. I was super pumped about the lucky charms, but Adam is pumped for the cheerios. Tune in later for more delicious recipes. 

Don't be afraid to eat multiple bowls.

Happy Friday Friends! Cheers to delicious breakfast and longer weekends!

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I love hearing from all of you and greatly appreciate all your feedback and comments! xx Kristen