Homemade Almond Cinnamon Toast Crunch

Yes! You can make your own cinnamon toast crunch cereal at home- it´s easier than you think. It tastes just like the real thing but its gluten-free, vegan, and only uses a few simple ingredients- much healthier than what you can buy at the store. We have used creamy almond butter made with the NutraMilk to replace some of the butter and add a touch of nutty flavor and loads of healthy nutrients to your breakfast. Serve with your favorite plant-based milk made with the NutraMilk. Enjoy!

INGREDIENTS

• 1/3 cup almond butter made with the NutraMilk
• 1 tablespoon plus 1/2 teaspoon cinnamon
• 1/2 cup granulated sugar
• 3 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• ½ cup cold salted butter, cut into 1/2 inch pieces (regular or vegan)
• 1/2 cup cold water
• 2 teaspoons vanilla extract
• 1/3 cup almond butter made with the NutraMilk

For almond butter

• 2 cups (300g) almonds
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Making almond butter
  • Place almond and salt in the NutraMilk container.
  • Press Butter cycle, set for 12-13 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.

• Preheat the oven to 350 degrees F. Make the cinnamon sugar. In small bowl, combine 1 tablespoon cinnamon and the sugar.
• In the NutraMilk, combine the gluten-free flour, remaining 1/2 teaspoon cinnamon, salt, vegan or regular butter and almond butter. Process until the mix clumps together to form pea-size balls. Add the vanilla, and 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.
• Turn the dough out onto a floured surface and form into a ball. Divide the dough in half. Working with one piece of dough at a time, roll the dough as thin as you can, preferably an 1/8-inch thick (about the thickness of a quarter). Transfer the dough to a large piece of parchment paper. Brush the dough with melted butter (optional) and sprinkle generously with cinnamon sugar, gently pressing the sugar into the dough. Cut into 1/2-inch squares. Repeat with the remaining dough.

• Carefully transfer the parchment paper to a baking sheet. Separate the squares, spacing them a 1/2 inch apart.
• Bake 12-14 minutes, until golden brown. Let cool completely, then store in an airtight container for up to 1 week. Enjoy...with milk, a top ice cream, or simply by the handful.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Food Faith Fitness.