Cinnamon Crunch Cereal
Cereal is big business. Especially in the USA. Tenina created this recipe, featured in her “What’s For Breakfast?” eBook, based on a favourite food memory from her time living in the States. If you haven’t made your own cereal before, it’s worth a shot - even just once! And the finished product of this recipe is so delicious we think you'll want to do it again and again!
No: Egg / Nuts
Contains: Gluten / Dairy
Total Preparation Time 1.5 hours
Serves 10-15, depending on serving size
Best stored in airtight container
- wheat - 230g, whole grains
- cinnamon - 2 sticks
- plain flour - 200g
- salt - a pinch of pink, flakes
- bicarb soda - 1 tsp
- coconut oil - 75g
- coconut sugar - 55g, palm
- raw sugar - 20g
- honey - 20g
- vanilla bean paste - 2 tsp
- milk - 120g
- coconut oil - 50g
- raw sugar - 2-3 Tbsp
- cinnamon - 2 tsp, ground
- Preheat oven to 180C.
- Place wheat (230g) and cinnamon sticks (2) into bowl. Program 1 minute / Speed 10.
- Add flour (200g), salt (pinch), bicarb soda (1 tsp), coconut oil (75g), coconut palm sugar (55g), raw sugar (20g), honey (20g), vanilla (2 tsp) and milk (120g).
- Mix Speed 6 / 10 seconds.
- Program Closed Lid / Kneading Function / 1 minute.
- Turn out onto Silpat mat and push together. Allow dough to rest briefly before dividing into 4 pieces.
- Roll out one piece at a time between 2 sheets of baking paper as thin as possible.
- Score into squares using a pizza cutter and prick each square with a fork a few times.
- Keeping the dough on the baking paper, transfer to a baking sheet.
- To make topping, melt oil (50g) and combine sugar (2-3 Tbsp) and cinnamon (1 tsp) in a small bowl.
- Brush the cereal with the melted oil and sprinkle liberally with the sugar and cinnamon mixture. Bake 8-10 minutes until crisp and fragrant. Allow to cool completely.
- Repeat with remaining mixture.
- Store in an airtight jar until use.
- Serve with cold milk of choice.