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Gluten-Free Cinnamon Crunch Cereal
3 h 25 m
Diabetic Living Magazine
“Making your own cereal does take time, but try this crunchy, gluten-free cereal just once and you'll be making it again and again.”
¾ cup gluten-free all-purpose flour
¾ cup gluten-free oat flour
½ cup flaxseed meal
⅓ cup almond flour
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup water
½ teaspoon vanilla
½ teaspoon liquid stevia sweetener (optional)
2 tablespoons sugar (see Tip)
½ teaspoon ground cinnamon
Fat-free milk (optional)
Fresh berries (optional)
1Preheat oven to 300°F. In a large bowl whisk together gluten-free all-purpose flour, gluten-free oat flour, flaxseed meal, almond flour, the 1 teaspoon cinnamon, and the salt.
2In a small bowl stir together the water, vanilla, and, if desired, the stevia sweetener. Add the water mixture to the flour mixture; stir until dough comes together. If necessary, use your clean hands to knead a few times in the bowl to get the dough to combine.
3Place a sheet of parchment paper on a baking sheet. Turn out dough onto parchment paper. Top with another sheet of parchment paper. Using a rolling pin and rolling from center to edges, roll dough into a 12-inch square (do not worry if dough cracks slightly). Remove top piece of parchment. In a tiny bowl combine sugar and the ½ teaspoon cinnamon; sprinkle evenly over dough. Using clean hands, press in lightly.
4Bake about 30 minutes or until edges are lightly browned. Turn off oven; let cereal sit in oven about 2 hours or until nearly cool (do not cover while it cools). Transfer baking sheet to a wire rack. Cool about 30 minutes more or until completely cooled. Break into small pieces. If desired, serve with milk and berries.
Tip: If using a sugar substitute, we recommend Splenda(R) granular. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Per Serving with Substitute: Same as below, except 191 calories, 26 g carbohydrate, 1 g total sugar. Exchanges: 0 other carb. Carb choices: 1.5.
Storage: Store in an airtight container up to 1 week. If stored cereal softens, preheat oven to 200°F. Spread cereal on a baking sheet. Bake, uncovered, 10 to 15 minutes or until cereal has regained its crispiness.