✨Homemade Cinnamon Toast Crunch😋 #tipit by 💋Jasmine 💋 - Musely
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✨Homemade Cinnamon Toast Crunch😋 #tipit

posted in Food & Drink > Recipes
12/02/2014
  • INGREDIENTS

    1 1/4 cups whole wheat pastry flour
    1 1/4 cups all-purpose flour
    2 teaspoon baking soda
    2 teaspoons cinnamon
    1/3 cup + 1 tablespoon coconut oil (or you can sub room temp. butter), divided
    1/3 cup brown sugar
    1/8 cup sugar
    1 tablespoon vanilla
    2 tablespoon honey
    1/2 cup buttermilk
    1/8 cup sugar
    3/4 teaspoon cinnamon

    INSTRUCTIONS
    Line two baking sheets with a silpat or parchment papper.
    In the bowl of a food processor add the whole wheat flour, flour, baking soda and 2 teaspoons cinnamon. Pulse to combine. Then add in 1/3 cup coconut oil, 1/3 cup brown sugar, 1/8 cup sugar,

  • vanilla and honey. Process until the dough looks like small peas and then add in the buttermilk and process until a dough ball forms. The dough will seem dry and crumbly, but this is fine.
    Preheat the oven to 350 degrees F.
    Dump the dough out onto a lightly floured counter and pinch any crumbles of dough together with your hands. Divide the dough into two flat disks. Working with one piece of dough at a time place a piece of wax papper over the dough and roll the dough as thin as you can, no thicker than 1/4 inch thick, but preferably an 1/8 inch thick (about the thickeness of a quarter).

  • Remove the top piece of parchment paper.
    In a small bowl combine the 1/8 cup sugar and 3/4 teaspoon cinnamon. In another bowl melt the remaining 1 tablespoon coconut oil in the microwave. Brush the whole sheet of dough with the melted coconut oil and then generously sprinkle with the cinnamon sugar.
    With a pastry cutter, pizza cutter or very sharp knife, even the edges of the rectangle. Slice into pieces, about 1/2 inch squares. Pierce each square carefully 2 or 3 with a fork. Use a very thin spatula and scrape the squares off the counter and then carefully use your hands to place the squares

  • on the prepared baking sheets.
    Repeat with the remaining dough until all the dough has been used.
    Bake for 9 to 13 minutes or until lightly golden brown on top.
    Allow to cool completely and store in an airtight container.

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