Homemade breakfast cereal (Cinnamon toast crunch and chocolatey)

2011-09-17 13:03
Mountain Standard Time

1c of whole wheat flour (or any other flour can be made by grinding whole millet, or sub any other gluten free grain, I have used rice flour with great results)

This has cocoa powder mixed in.

2 T. butter, melted (olive oil can be used if you want a crisper end result)
3/4 c. water
1/4 t. salt
2 T. sugar, divided (I like to use 1t stevia, plus a little more to sprinkle on top)
2 t. cinnamon, divided
1 t. vanilla extract

*Preheat oven to 375 degrees. Line a rimmed cookie sheet with parchment paper and set aside.
*In a large bowl, add flour, butter, salt, 1 tablespoon of sugar (or 1tsp stevia), 1 t. of cinnamon and vanilla. Add water. *Whisk until completely smooth.

Pour batter onto lined cookie sheet and spread batter evenly to each edge of the sheet.

Sprinkle with remaining sugar and cinnamon.  Bake for 22-27 minutes, until edges are starting to brown and center is just starting to crack. At about 15 I start checking it, you don't want to over cook it at this stage or it won't cut into squares.

Remove parchment from sheet and cut the cereal into 1-inch squares (a pizza roller works perfectly for cutting them).  Spread the squares back onto the unlined sheet and bake for an additional 2-4 minutes, turning at least once. Cereal should be crisp and crunchy.

This recipe can be varied by using peanut butter or other nut butter in place of the regular butter, you can also leave out the cinnamon and add in cocoa powder about 1/8-1/8 of a cup is all it needs.

Make sure to use the parchment, it makes a huge mess if you don't.  Oiled foil does work but it doesn't come off quite so easily.