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GLUTEN-FREE CINNAMON CRUNCH CEREAL Recipe

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This recipe for GLUTEN-FREE CINNAMON CRUNCH CEREAL, by , is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Emily Jacobs
Category:
Category:
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,
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.
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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