The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

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!


  • 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)


  • 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.