Cinnamon Crunch Breakfast Cereal
Serves
10
Total Time
1hrs 10mins
Calories
313
Start your day with your own homemade version of "Cinnamon Toast Crunch" cereal with whole grains, real cinnamon and honey.
- Whole wheat flour
230 g (about 1 ¾ cups)
- Cinnamon stick
2 (about 8 g)
- Bread flour
200 g (about 1 ¾ cups)
- Sea salt
1 pinch
- Baking soda
1 teaspoon (about 5 g)
- Coconut oil
75 g (about ¼ cup)
- Coconut sugar
55 g (about ¼ cup)
- Raw cane sugar
23 g (about 1 ⅝ tablespoons)
- Honey
20 g (about 2 ⅞ teaspoons)
- Vanilla bean paste
2 teaspoons (about 11 g)
- Milk
120 g (about ½ cup)
- Ground cinnamon
2 teaspoons (about 5 g)
- Coconut oil
50 g (about 3 ⅝ tablespoons)melted
INGREDIENTS
- 1. Pre-heat oven - 180°C
- 2. Add whole wheat flour and cinnamon stick to the TM5 bowl
- 3. Blitz - approx 1 min, speed 10
- 4. Then add bread flour, sea salt, baking soda, coconut oil, coconut sugar, raw cane sugar, honey, vanilla bean paste and milk to the dough
- 5. Mix - approx 10 sec, speed 6
- 6. Knead - approx 1 min, dough
- 7. Transfer dough to work surface
- 8. Form into a ball
- 9. Let rest onto work surface - 10 min
- 10. Divide into 4 equal pieces with dough scraper
- 11. Roll out thinly
- 12. Cut out into squares with pizza cutter
- 13. Prick
- 14. Line a clean baking sheet with parchment paper
- 15. Transfer dough to baking sheet
- 16. Add raw cane sugar and ground cinnamon to a clean small bowl
- 17. Mix
- 18. Brush with coconut oil evenly
- 19. Arrange topping in baking sheet
- 20. Bake until crispy - 10 min, 180°C
- 21. Let cool completely on round wire rack
- 22. Store in plastic container
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
