Homemade Cinnamon Toast Crunch

| Tieghan Gerard
Serving size:5
Total Time:
Homemade Cinnamon Toast Crunch

Words cannot describe how much better this is than that old boxed stuff. These are so light, buttery, crunchy and cinnamony it’s insane. And I didn’t even use butter. Nope, multi beneficial, super healthy – coconut oil. I also used whole wheat flour.

Ingredients

  • 11/4 cup whole wheat pastry flour
  • 11/4 cup all-purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/3 cup + 1 tablespoon coconut oil (or you can sub room temp. butter), divided
  • 1/3 cup brown sugar
  • 1/8 cup sugar
  • 1 tbsp vanilla
  • 2 tbsp honey
  • 1/2 cup buttermilk
  • 1/8 cup sugar
  • 3/4 tsp cinnamon

Directions

  1. Line two baking sheets with a silpat or parchment papper.
  2. In the bowl of a food processor add the whole wheat flour, flour, baking soda and 2 teaspoons cinnamon. Pulse to combine. Then add in 1/3 cup coconut oil, 1/3 cup brown sugar, 1/8 cup sugar, vanilla and honey. Process until the dough looks like small peas and then add in the buttermilk and process until a dough ball forms. The dough will seem dry and crumbly, but this is fine.
  3. Preheat the oven to 350 degrees F.
  4. Dump the dough out onto a lightly floured counter and pinch any crumbles of dough together with your hands. Divide the dough into two flat disks. Working with one piece of dough at a time place a piece of wax papper over the dough and roll the dough as thin as you can, no thicker than 1/4 inch thick, but preferably an 1/8 inch thick (about the thickeness of a quarter). Remove the top piece of parchment paper.
  5. In a small bowl combine the 1/8 cup sugar and 3/4 teaspoon cinnamon. In another bowl melt the remaining 1 tablespoon coconut oil in the microwave. Brush the whole sheet of dough with the melted coconut oil and then generously sprinkle with the cinnamon sugar.
  6. With a pastry cutter, pizza cutter or very sharp knife, even the edges of the rectangle. Slice into pieces, about 1/2 inch squares. Pierce each square carefully 2 or 3 with a fork. Use a very thin spatula and scrape the squares off the counter and then carefully use your hands to place the squares on the prepared baking sheets.
  7. Repeat with the remaining dough until all the dough has been used.
  8. Bake for 9 to 13 minutes or until lightly golden brown on top.
  9. Allow to cool completely and store in an airtight container.

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