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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!

Emily Jacobs


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,

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:
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

1.5y, 1 TSP

Approx. 1/2c per SERVING




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