Cinnamon Crunch Breakfast Cereal
Serves
10
Total Time
1hrs 30mins
Calories
313
Make your own cinnamon crunch cereal with whole grains, real cinnamon and honey.
- Wholemeal flour230 g
- Cinnamon stick2
- Bread flour200 g
- Pink himalayan salt flakes1 pinch
- Bicarbonate of soda1 teaspoon
- Coconut oil75 g
- Coconut sugar55 g
- Raw cane sugar25 g
- Honey20 g
- Vanilla bean paste2 teaspoons
- Milk120 g
- Ground cinnamon2 teaspoons
- Coconut oil50 gmelted
- Cinnamon baking chipsas needed
Ingredients
- 1. Pre-heat oven - 180°C
- 2. Place a handful of the whole wheat flour and cinnamon sticks into Thermomix bowl
- 3. Mill with MC in place 1 min/speed 10
- 4. Add remaining ingredients
- 5. Mix with MC in place 10 sec/speed 6
- 6. Knead - 1 min/Interval
- 7. Turn out onto Silpat mat and push together. Allow dough to rest briefly before dividing into 4 pieces
- 8. Roll out one piece at a time between 2 sheets of baking paper, to as thin as possible
- 9. Score into squares using a pizza cutter and prick each square with a fork a few times. Keeping the dough on the baking paper, transfer to a baking sheet
- 10. To make topping, melt oil and combine sugar and cinnamon in a small bowl
- 11. Brush the cereal with the melted oil and sprinkle liberally with the sugar and cinnamon mixture
- 12. Bake 8-10 minutes until crisp and fragrant
- 13. Allow to cool completely
- 14. Store in an airtight jar until use. Serve with cold milk of choice and Cinnamon Baking Chips
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
