Copycat Cinnamon Toast Crunch (Vegan + gluten free)
It's October so it's time to spice things up! I mean, literally. Cinnamon, cinnamon everywhere 🤪
So here the first spiced treat I made this season: Homemade Cinnamon Toast Crunch!!!
Well, it turned out super delicious and 100% worth it!
You can check out my version of the recipe below this picture :)
120g oat flour
75g almond flour
1 Tablespoon flax meal (optional)
83g water + additional water for brushing*
30g apple sauce
2 + 1/2 teaspoon cinnamon
68g brown sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 375°F (190°C).
Mix the 2 tsp of cinnamon and the sugar together in a bowl and set aside.
In a big bowl mix together oat flour, almond flour, flax meal (if using), cinnamon and salt.
Add in the water and apple sauce and stir until a roll-able dough forms. If it's too dry add 1 tsp of water at a time (the amount of liquid you will need to add depends on the humidity of your kitchen). You want a dough that you can roll out (so not too wet) but also not crumbling apart. It should kind of has the texture of pie dough (picture below).
Place the dough between two pieces of parchment paper and then roll the dough into a very thin sheet (1.5 – 2 mm)*.
Brush with water and then generously coat with cinnamon sugar. Place the parchment paper back on top and then carefully flip to the other side.
Peel the parchment paper off the dough, brush with water and then sprinkle with more cinnamon sugar. This time, place the parchment paper back on top and roll once to ensures the cinnamon sugar sticks to the dough.
Using a pizza cutter or very sharp knife, cut the dough into 1/2 – 3/4 inch (1.5- 2cm) squares.
Separate the pieces of dough and place on to lined baking tray.
Bake for about 9-12 minutes or until they look gold and crispy.
Let them cool on the baking sheet.
Repeat from 9 until you’ve used up all the dough.
Place one portion of Cinnamon Toast Crunch cereal in a bowl. Add cold milk.
You can also use aquafaba or maple syrup for brushing. The important thing is that the cinnamon sugar sticks to the dough.
It's very important that the dough is rolled into a very thin sheet. You can truly taste the difference. The thinest the crunchier and the better.
If you make it let me know! :)