GLUTEN-FREE CINNAMON CRUNCH CEREAL Recipe
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Contributor: |
Contributor: Emily Jacobs
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Category: |
Category: |
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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. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:prep 15 min + 30 min chilling/ cook 30 min |
Personal
Notes: |
Personal
Notes: Calories: 165 Cholesterol: 0 mg Fiber: 1 g Total Fat: 4 g Sodium: 60 mg Sugars: 5 g Saturated Fat: 3 g Carbohydrates: 30 g Protein: 2 g
CONTAINERS: 1.5y, 1 TSP
Approx. 1/2c per SERVING
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