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RECIPE STORY

Vegan Cinnamon Toast Crunch

by

With our easy recipe, you can now prepare healthy homemade cereals with a cinnamon burst.

We made them sugar-free, swapping white sugar with zero-calorie erythritol.

Health

Time

35m

Cost

Nutrients

188 kcal

Carbs 26 grams

Sugars 0 grams

Total Fats 7 grams

Saturates 1 grams

Fibers 3 grams

Proteins 5 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts
  • Gluten

Servings

8

Step 1

In a bowl, combine the flours with starch, baking powder, 80g (2.8oz) of erythritol and 1 tbsp of cinnamon.

Ingredients List

Wholemeal Flour200g
Rice Flour100g
Potato Starch2tbsp
Baking Powder1tsp
Cinnamon1.5tbsp
Erythritol110g
Rapeseed Oil50mL
Almond Milk180mL
Step 2

Next, pour oil and milk and work all into a compact and pliable dough.

Ingredients List

Wholemeal Flour200g
Rice Flour100g
Potato Starch2tbsp
Baking Powder1tsp
Cinnamon1.5tbsp
Erythritol110g
Rapeseed Oil50mL
Almond Milk180mL
Step 3

Now, roll out the dough as thin as you can.

Ingredients List

Wholemeal Flour200g
Rice Flour100g
Potato Starch2tbsp
Baking Powder1tsp
Cinnamon1.5tbsp
Erythritol110g
Rapeseed Oil50mL
Almond Milk180mL
Step 4

Mix the remaining erythritol and cinnamon in a bowl, brush the dough with oil and then sprinkle it with the cinnamon mix. Then flip the dough and repeat on the other side.

Ingredients List

Wholemeal Flour200g
Rice Flour100g
Potato Starch2tbsp
Baking Powder1tsp
Cinnamon1.5tbsp
Erythritol110g
Rapeseed Oil50mL
Almond Milk180mL
Step 5

Use a wheel cutter to cut small squares, about 2 cm x 2 cm (0.7 inches).

Ingredients List

Wholemeal Flour200g
Rice Flour100g
Potato Starch2tbsp
Baking Powder1tsp
Cinnamon1.5tbsp
Erythritol110g
Rapeseed Oil50mL
Almond Milk180mL
Step 6

Bake them for 20 minutes at 190°C (375°F) and then transfer them onto a wire rack to cool and crisp up.

Ingredients List

Wholemeal Flour200g
Rice Flour100g
Potato Starch2tbsp
Baking Powder1tsp
Cinnamon1.5tbsp
Erythritol110g
Rapeseed Oil50mL
Almond Milk180mL

MEAL PLAN

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