Here’s a simple recipe to make tasty cinnamon toast crunch with simple, plant-based ingredients.
If you love cinnamon-y mornings as much as we do but don’t care for putting all that sugar in your body (or your little one’s little bodies) first thing in the morning, I gotchu.
This CTC is a bit lower sugar and is sweetened with maple syrup which adds a little extra flavor. The recipe comes together quick and does not involve any cutting of butters into any flours, looking at you Half-baked Harvest (no shade, but seriously, no time for that).
I also love that I can customize this cereal by switching up the nut/seed butter in it (tahini CTC? peanut butter CTC? sun butter CTC?! yum!) Use almond or cashew butter for the most natural tasting CTC.
Note: Here are some more tips and tricks that I found useful in creating and executing this recipe.
Let me know if you give this easy recipe a try!
Small-batch Cinnamon Toast Crunch
Equipment
- Cookie sheet or any tray
Ingredients
- 1 tbsp coconut oil (15 g)
- 2 tbsp nut/seed butter (32 g) I used tahini, yum
- 3 tbsp maple syrup (63 g)
- 2/3 cup flour (80 g) gf all purpose if desired
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
Coating
- 1 tbsp (nut) milk (15 g) I used unsweetened almond milk, use melted butter to be extra
- 2 tsp sugar (8 g) turbinado sugar works best
Instructions
- Preheat oven to 350F.
- In a medium bowl melt coconut oil and blend with syrup, nut butter, drop of vanilla and a pinch of salt.
- In a separate bowl whisk flour, baking powder, cinnamon. Gradually add this to the wet ingredients and mix, stopping as soon as a non-sticky dough forms. If the dough is still wet, add a bit more flour, if it gets too dry and crumbly, add a drop of water and mix.
- Add the dough between two pieces of parchment and roll it out about 1/8 inch thick. You might want to use additional flour for dusting to aid with the rolling.
- Use a knife or pizza cutter to cut the dough into tiny squares. Transfer as is on the cookie sheet (no need to separate the individual cereal pieces, because what are we, nuts?).
- Brush or dab the cereal block with almond milk (don't drench it) and sprinkle the sugar evenly.
- Bake for 15-17 minutes until golden around the edges. Remove from the oven and let your cereal cool completely (they will get dryer and crunchier as they sit) before attempting to break apart.
- Store in a sealed container (you can refrigerate for longer shelf life too) and enjoy!
I will give this a try! Thank you for this wonderful website with all these small batch recipes which are great for a different treat more often! Your brownie bites recipe is a hit and so is the cookie dough recipe, to name a few favourites!
Hi Halee! so glad you’re enjoying the recipes! i love creating them and having new treats every day or so š keep me posted!