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2 tablespoons granulated sugar. 3/4 teaspoons cinnamon. Preheat the oven to 350ยฐ F and line two baking sheets with a silpat or parchment paper. In the bowl of a food processor, add the whole wheat flour, flour, baking soda, and cinnamon. Pulse to combine.
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Set aside. In a large bowl, stir together the almond flour, coconut flour, 3/4 cup Coconut sugar, salt and cinnamon until well mixed. Add in the egg white and melted coconut oil. Using your hands, press the mixture together until it begins to moisten and you can pack it into a ball.
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Place both baking sheets into the oven and bake for 12-14 minutes, or until the squares are lightly golden. Remove from the oven and allow the cinnamon toast crunch to cool for 10 minutes. Then enjoy with oat milk or store in an airtight container or jar. Keep the cinnamon toast crunch stored in the fridge for up to 5 days.
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While the dough is chilling, prepare the cinnamon sugar by mixing the coconut sugar and ground cinnamon in a small bowl. Preheat Oven, Roll The Dough: Preheat the oven to 350F/180C. Divide the dough in half. Using a rolling pin, roll one half of the dough in between 2 sheets of parchment paper until very thin.
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Instructions. Preheat your oven to 425 degrees F. Adjust your oven rack to the middle position. Place a Silpat or piece of parchment paper on a large baking pan. In a large mixing bowl, combine the almond and oat flours, cane sugar, and salt. Mix to combine.
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Bring a large pot or stock pot to medium heat and add butter and melt. Reduce the heat to low heat and add 6 cups of marshmallows. Stir until melted, then add vanilla extract, and cinnamon. Remove the pot from heat and stir in the cereal until the marshmallow mixture completely coats the cereal.
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Preheat the oven to 350 degrees F. Make the cinnamon sugar. In small bowl, combine 1 tablespoon cinnamon and the sugar. 2. In a food processor, combine the whole wheat flour, flour, remaining 1/2 teaspoon cinnamon, salt, and butter. Pulse until the mix clumps together to form pea-size balls.
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Roll out to 1/8 inch thick. The thinner you get, the crunchier the cereal! Melt another tablespoon or two of coconut oil and brush over the tops of the flattened dough. In a small bowl, combine 1/8 cup of cane sugar and 1/2 teaspoon cinnamon to sprinkle over the coconut oil.
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Instructions. Preheat the oven to 350ยฐF (180ยฐC) fan assisted and line 2 baking sheets with parchment paper. Set aside. In a medium bowl, combine the oil, 4 tablespoons water, sugar, and vanilla extract. In a separate bowl, whisk together the flour, baking soda, and cinnamon, then knead into the sugar mixture.
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๐Thumbs up and subscribe for new episodes! http://bit.ly/17EhuJfDaily on Instagram @ASquishyMonsterLight & crisp, these nostalgic nuggets of cinnamon sugar.
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STEP 1. Preheat your oven to 350 degrees F (about 180 degrees C). Mix 50g white sugar and 2.5g ground cinnamon in a small bowl. Stir in 20g melted butter until combined. Set aside for now. STEP 2. In a food processor, blend 110g flour, 25g brown sugar, 2.5g ground cinnamon, and 2g salt.
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Preheat oven to 350. Mix all the dry ingredients in one bowl and wet in another bowl . Add the wet ingredients to the dry ingredients and mix until combined. Once everything is combined, gather the dough into a ball and wrap in plastic. Stick it in the fridge to firm up (I waited about an hour).
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Set aside. Step 2: Pour the cereal into a large bowl and set aside. Step 3: In a medium saucepan over medium heat, melt the butter. Add the vanilla to the melted butter, stirring to combine then add the marshmallows. Stir continuously until melted and smooth, about 3-5 minutes.
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Preheat the oven to 350 degrees F. First, in a small bowl, whisk together the ground cinnamon and sugar to create the cinnamon sugar topping. Set to the side. In a bowl of a food processor, add the flour, sugar, ground cinnamon, and salt. Cut the cold/frozen butter into small cubes and add to the food processor.
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After the dough has chilled, heat your oven to 350 degrees F. Split the dough in half for easier rolling and place each half between sheets of parchment paper. The dough will be a little bit sticky, so using parchment paper is crucial (since we'll bake the cereal right on the parchment paper).
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Instructions. Preheat your oven to 450 degrees and line two baking sheets with parchment paper. Set aside. In a large bowl, stir together the almond flour, coconut flour, 3/4 cup Coconut sugar, salt and cinnamon until well mixed. Add in the egg white and melted coconut oil.
