Cereal is my jam.
Store-bought gluten free cereal is not my jam.
It's more like my...soggy cardboard.
I like my cereal with some serious crunch, and I've yet to find a gluten free cereal that's worth my time, until one day I thought to myself:
"Self, you're pretty cool. You can make your own dang crunchy cereal"
And so I did. And it was awesome. And I ate 500 pounds of it 15 minutes before XC practice. And it was awful. And so so worth it.
This cereal is perfectly sweet, seriously crunchy, and all around delicious. (Bonus: it's also vegan!) My mom and I could NOT stop eating it.
It's like Cinnamon Toast Crunch - gluten + Ryan Gosling on the side.
Pumpkin Cinnamon Crunch Cereal
- 1 flax egg (1 tablespoon ground flax seed + 2 tablespoons water)
- 1 cup almond meal
- 1/2 cup oats; ground into flour
- 1 tbsp coconut flour
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 1/4 cup coconut oil; very soft
- 1/4 cup coconut sugar
- 1/2 tsp vanilla
- 1/4 cup pumpkin puree
- 3 tbsp coconut sugar
- 1 tbsp cinnamon
Preheat the oven to 375°F
Mix up the flax egg in a medium sized bowl and set it aside to thicken for 5 minutes. Add the coconut oil, vanilla, and pumpkin and mix to combine.
Mix in the rest of the dry ingredients and stir until a thick dough forms, then set aside for 5 minutes.
Sandwich the dough between two pieces of parchment paper and use a rolling pin to roll it into a large rectangle-ish shape about 1/8 inch thick. Remove the top layer of parchment and move the other sheet with the dough to a baking sheet.
Mix together the cinnamon and sugar topping, then sprinkle half of it over the cereal dough.
Bake for ten minutes, then remove from the oven and use a pizza cutter to slice the cereal into squares (the ones in the pictures are pretty big, next time I would make them a little smaller)
Flip the cereal squares, sprinkle with the remaining cinnamon/sugar, and return to the oven until golden and crisp.
Cool before eating, and try your best not to eat this right before a run ;)