Ingredients: |
Ingredients: 2 cups gluten-free all-purpose flour (preferably Bob’s Red Mill® All-Purpose Baking Flour, red label)
¼ cup + 2 Tbsp. coconut sugar, divided use
3 Tbsp. extra-virgin organic coconut oil, divided use
2 tsp. ground cinnamon, divided use
1 tsp. baking powder, gluten-free
2 tsp. pure vanilla extract
¼ cup + 2 Tbsp. cold water
SPECIAL EQUIPMENT: Parchment paper
Bob’s Red Mill is a trademark of Bob’s Red Mill Natural Foods,
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Directions: |
Directions:1. Preheat oven to 350° F.
2. Add flour, ¼ cup + 1 Tbsp. coconut sugar, 2 Tbsp. coconut oil, 1½ tsp. cinnamon, and baking powder to a food
processor; pulse to combine.
3. With food processor running, add extract and water, scraping down sides as needed, until a shaggy dough forms.
4. Lightly flour countertop or work surface; turn out dough. Knead until smooth; wrap in plastic wrap. Refrigerate for
30 minutes.
5. Unwrap dough; place on top of a 16 x 12-inch sheet of parchment paper. Place another equally sized parchment
paper sheet on top. Roll dough out to 1⁄8-inch thickness; remove top sheet. Pierce all over with a fork.
6. Melt remaining 1 Tbsp. coconut oil; brush over top of dough. Sprinkle with remaining 1 Tbsp. coconut sugar and
remaining ½ tsp. cinnamon.
7. Using a pizza cutter or bench scraper, cut dough into ½-inch squares, being careful not to cut through parchment paper.
8. Lift parchment paper and transfer dough squares to a baking sheet. Bake for 25 to 30 minutes, or until crunchy.
Let cool completely before storing in an airtight container. |
This recipe for GLUTEN-FREE CINNAMON CRUNCH CEREAL is from