Food journalist (for Vogue, Eater, T Magazine, and more) Kat Odell is one of those uber-cool Instagrammers who makes you want to do everything they're doing and eat everything they're eating—especially if she's eating this healthy version of Cinnamon Toast Crunch. The recipe is excerpted from her psychedelically hued new cookbook, Unicorn Food, in which she recommends serving it with blue-green-algae-spiked milk.
"I was one of those kids—and let's be honest, teenagers—who loved cereal," Odell says. "Growing up, I ate cereal for breakfast; as an adult, I eat it as a snack. But in reality, cereal isn't the healthiest thing in the world you can eat since it is usually loaded with sugar and often contains artificial ingredients, too." Her version contains no refined sugar at all and is made with a blood-sugar-stabilizing base of oat and teff flour and flax meal. Basically, you can have your Cinnamon Toast Crunch and eat it, too. You're welcome.
Homemade Cinnamon Toast Crunch
- 6 tablespoons filtered water
- 2 tablespoons flax meal
- 1½ cups gluten-free oat flour, plus extra for working the dough
- 1 cup teff flour
- ⅓ cup plus 2 tablespoons coconut palm sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon baking powder
- ¼ cup coconut oil, melted
- ¼ cup organic unsweetened applesauce
- ¼ cup almond milk
- 2 teaspoons pure vanilla extract
- Stir together the filtered water and flax meal in a small bowl. Let the mixture sit in the fridge to form a sticky consistency while you assemble the other ingredients.
- Combine the oat flour, teff flour, ⅓ cup of the coconut palm sugar, 1 teaspoon of the cinnamon, and the baking powder in a medium bowl and stir to incorporate. In a small bowl, stir together the coconut oil, applesauce, almond milk, and vanilla extract to combine. Pour the coconut oil mixture into the oat flour mixture and stir until a dense, smooth dough forms. Using your hands, shape the dough into a ball. Wrap the dough in plastic wrap, transfer it to the fridge, and let it rest for 1 hour.
- Preheat the oven to 350°F.
- Remove the dough from the fridge. Place a large piece of parchment paper on the counter and sprinkle it with 1½ teaspoons of the oat flour. Place the dough atop. Lay a second piece of parchment paper on top of the dough and, using a rolling pin, roll the dough between the parchment paper until it is about ⅛ inch thick.
- Combine the remaining 2 tablespoons coconut palm sugar and 1 teaspoon cinnamon in a small bowl and stir together. Sprinkle the sugar mixture atop the dough evenly to coat, and prick the dough all over with a fork. Using a pizza cutter, cut the dough into ¾-inch squares. Carefully lift the parchment paper and transfer it with the squares to a rimmed baking sheet. Bake until the squares are crunchy and light brown, about 25 minutes.
- Let the cereal cool on the baking sheet, then gently break the squares apart and transfer them to an airtight container. Homemade Cinnamon Toast Crunch will keep, in an airtight container at room temperature, for about one week.
Based on excerpts from Unicorn Food by Kat Odell, with the permission of Workman Publishing Company. Copyright © 2018.
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