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.
- 1.25 cup whole wheat pastry flour
- 0.125 cup sugar
- 0.5 cup buttermilk
- 2 Tbsp honey
- 1 Tbsp vanilla
- 0.125 cup sugar
- 0.33 cup brown sugar
- 0.33 cup + 1 tablespoon coconut oil (or you can sub room temp. butter), divided
- 2 tsp cinnamon
- 2 tsp baking soda
- 1.25 cup all-purpose flour
- 0.75 tsp cinnamon
- Line two baking sheets with a silpat or parchment papper.
- 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.
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.
- Repeat with the remaining dough until all the dough has been used.
- Bake for 9 to 13 minutes or until lightly golden brown on top.
- Allow to cool completely and store in an airtight container.
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