Written By: Jessica DeMay
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These Paleo Crunchy Cinnamon Toast Squares are a healthy alternative to the popular cinnamon cereal. Gluten free, dairy free, nut free and sure to satisfy your cereal craving!
Pictures updates 10/18- recipe and text remain the same
I got a new Paleo cookbook recently that I just love! All-American Paleo Table written by Caroline Potter of Flourish. The cookbook is full of delicious recipes and beautiful pictures. They are the familiar recipes thatfill most of our tables, only made with real ingredients! I love that!
Paleo Cereal
This cereal is grain free and a nice treat if you're missing that nostalgic breakfast. It's simple to make and uses ingredients you probably have on hand already.
I poured some almond milk on it and it was the real-deal!
This is baked as a thin sheet, make sure to get it as even as possible. Then cut into little squares while still warm. It will crisp up and will be ready to be enjoyed.
A little bit more about this cereal. It is super easy to make, but it does take some time to cook in the oven. When you press the dough down onto the tray, you want it to be as even as possible so it cooks evenly.
You will love how easy these paleo crunchy cinnamon toast squares and how much healthier it is than the childhood one you grew up with! Here are some more cereals to try:
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Paleo Crunchy Cinnamon Toast Squares
Author:Jessica DeMay
Prep Time:10 minutes minutes
Cook Time:50 minutes minutes
Total Time:1 hour hour
Servings:4 servings
5 from 1 vote
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Ingredients
Squares
- ½ cup no sugar added sunbutter
- 3 tablespoons maple sugar or coconut sugar
- 1 tablespoon coconut oil
- 1 tablespoon coconut flour
- 1 tablespoon arrowroot flour
- 1 large egg
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
Maple Cinnamon Sprinkle
- 1 tablespoon maple sugar or coconut sugar
- ½ teaspoon cinnamon
Instructions
Preheat the oven to 275° and line a baking sheet with parchment paper.
In a bowl, combine the sunflower butter, maple sugar, coconut oil, coconut flour, arrowroot flour, egg, cinnamon, and vanilla. Stir until evenly mixed.
Place the batter on the parchment paper, using a spatula to smooth out into a very thin shape. About 12 by 10 inches. You want to spread this as thin as possible without creating any holes. Be patient because this process is key to the texture.
Mix together the maple cinnamon sprinkle ingredients and sprinkle on top of the cereal dough.
Bake for 48-50 minutes, watching carefully at the end so it does not burn, but keep in mind that the cereal hardens once cool. Cut the dough into squares while it was warm.
Serve with milk of choice, or eat as a snack.
Nutrition Information
Calories: 296kcal (15%)Carbohydrates: 24g (8%)Protein: 8g (16%)Fat: 20g (31%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 47mg (16%)Sodium: 47mg (2%)Potassium: 48mg (1%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 88IU (2%)Vitamin C: 1mg (1%)Calcium: 60mg (6%)Iron: 2mg (11%)
Did you make this recipe?Tag me on Instagram at @RealFoodWithJessica or leave me a comment & rating below.
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42 Comments
Angela Romero says
For the vanilla, is this vanilla extract or vanilla bean?
Thank you!
Reply
Jessica DeMay says
Hi Angela- vanilla extract. Hope you enjoy!
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Zouba says
Hi! Can I replace the egg with chia seed or banana
Reply
Jessica DeMay says
Hi Zouna- I think chia egg will work great. Enjoy!
Reply
Jennie Young says
Instead of arrowroot flour, do you think that tapioca flour would work? Thanks
Reply
Jessica DeMay says
Hi Jennie- yes, I think that will work.
Reply
April says
I made these today and thought they were absolutely great! My son has been missing breakfast cereal since I stopped buying it for him a couple of months ago. I'm hoping these will fill that void for him 🙂 Thank you!
Reply
Jessica DeMay says
You're welcome, April! Thanks for trying them! I hope your son loves them!
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Constanza says
Hi! They look really great!!!! How can I replace the arrowroot flour? Thanks!!!!
Reply
Jessica DeMay says
Thanks, Constanza! Cassava flour will for sure work and probably almond flour would work. Hope you try them!
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darlene says
Hi, I would love to make these, but, am looking to do lower carb. Would the recipe worked if I replaced the maple sugar with Splenda? Thank you.
Reply
Jessica DeMay says
Hi Darlene- I can't say for sure since I haven't tried it, but possibly. I would recommend using Swerve if you can- it's more of the same texture as maple sugar. I hope that helps and I hope you try the recipe 🙂
Reply
Laura says
Does anyone know if I can substitute coconut sugar for the maple sugar?
Reply
Jessica DeMay says
Hi Laura- yes, that works great. That's actually what I used since I don't normally have maple sugar on hand. I hope you enjoy!
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Meg says
I jotted this down quickly and somehow wrote 15-18 minutes as the bake time....we ended up with soft cereal! I tossed it back in and we enjoyed it for supper. My son doesn't like most store bought GF cereals. It's nice to have more choices!
Reply
Jessica DeMay says
Awesome! I'm glad to hear you and your son enjoyed it! Thanks for making it, Meg 🙂
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