Cameron is ecstatic. Like, over-the-moon, twirling-and-grinning, hopping-like-an-elf ecstatic that he can have a paleo-fied version of his favorite Cinnamon Toast cereal…and it's pretty close to the original!
With the summer rapidly approaching, I've been gathering as many recipes as possible to shake up our normal breakfast routine of muffins and omelets and smoothies. I happened across the original recipe, which claims this can be made into either cereal or 'graham' crackers, on Pinterest, and didn't even hesitate.
This had to be tried.
The first attempt was decent, though admittedly a little bland. While it's probably okay for adults who can mentally step around the missing flavors, the cavekids needed more 'punch' in order to be happy. On attempt 2, I added a little salt and swapped out the maple syrup for the honey (for more sweetness). Attempt #3 I increased the honey and the coconut palm sugar to round out the flavors, making it sweet enough that Logan (who is the toughest critic by far) accepted the cereal without a qualm.
I don't particularly care for that kid's qualms.
If making 'graham' crackers (which are totally delicious with almond butter, coconut butter, or plain with a cup of coffee!), a 1/4" thickness works well when rolling these out. For the cereal, you'll want to go thinner and cut them as evenly as possible.
For the love of Pete, use the parchment paper when rolling these out. You do NOT want to try cleaning this stuff up off a regular surface.
Be sure and keep an eye on your baking times. The edges tend to burn and get overly crispy! And oh, if you forget to set your egg out in time to bring it to room temp, just put it in a cup of hot water (not boiling; about what you'd use to wash dishes) for 3 minutes. Voila.
Unless you have some seriously amazing willpower, I strongly…strongly…advise you to put the pan out of reach while these are cooling; they make the house smell amazing, and you'll be tempted to burn your fingers and tongue (repeatedly) sampling these.
I ended up putting the pan up on top the fridge, and amusing myself taking pictures of Indiana. Who was thoroughly unamused.
Then we sampled the batch a couple times, and hopped around like an elf and grinned, cause these are awesome (we save the twirling for Cam).
Store the cooled cereal/graham crackers in a sealed container or Ziploc bag; they'll keep for 2 weeks or so -if they make it that long!
Paleo Cinnamon Squares Cereal
1 egg (at room temperature)
3 tablespoons honey
1 T coconut oil, melted
1 teaspoon vanilla extract
1/4 teaspoon cinnamon extract (optional)
3/4 teaspoon salt
1/2 cup tapioca starch (AP flour can be substituted for the non-paleo folks) + a little more to make the dough workable and not so sticky
1 1/2 cups almond flour
1 tablespoon coconut palm sugar
1 teaspoon cinnamon
Preheat oven to 350˚
In a large bowl, whisk together the egg, honey, extract(s) and melted coconut oil.
Add the salt, tapioca starch- just 1/2 cup- and almond flour and stir to combine.
Give the dough a couple of kneads so it’s well incorporated, and add a little more tapioca starch as needed to keep the dough from being too sticky.
Turn the dough onto a piece of parchment paper and flatten a bit with your hands.
Place another piece of parchment on top and roll out with a rolling pin until it’s about 1/8 inch thick.
Remove the top piece of parchment and score the dough (without cutting all the way through) dough into 1/4 inch squares for cereal, and about 4″x3″ for graham crackers.
In a small bowl, combine the coconut sugar and cinnamon, and sprinkle the dough with the mixture.
Slide the dough with the bottom parchment paper onto a baking sheet and bake for 15 minutes.
Turn down the oven to 325˚ and bake for another 10-15 minutes, or until the cereal / crackers are crisp.
Allow to cool and break apart at the score marks.