Vegan Cinnamon Toast Crunch – or as it’s also called in the UK: ‘Vegan Curiously Cinnamon’!
I can’t even begin to tell you how much I’ve always wanted to create my own cereal!
Whilst I grew up with the likes of Kellogg’s & Co I have also been aware that most commercial cereals contain an unhealthy amount of refined sugar – even when I was younger. I still remember vividly when my mother tried to cut down on the amount of cereal she bought – very much not to the pleasure of my younger brother and me as we still wanted to enjoy our favourite cereals. Oh and I used to have cereal not only for breakfast – sometimes it was also my afternoon snack or dinner – and other times even my lazy lunch when I was hungry before mum was home (when I was too young to safely use the kitchen myself, that was ;))
After a period of my brother and me rebelling against my mum’s cereal-cut-down we finally had to accept it, but to this day I am still a sucker for cereal and do occasionally buy vegan ones. Unfortunately most of them are usually full of sugar, so I thought hey: let me create my own! I could only imagine that it would be better when I can make it myself, so I can fully control what exactly goes into it.
Where to start? It was clear to me that I was gonna re-create one of my favourite cereals from my childhood: either Vegan Cinnamon Toast Crunch or Fruit Loops! I have to admit though that I thought Fruit Loops was a big very much next level, so I’ll leave that attempt for the future 😉
Did you know: The (vegan) cinnamon toast crunch (one brand also calls it: ‘Curiously Cinnamon‘) is called ‘Cini Mini’s‘ in Germany – crazy how different product names can be in another country, right?
The Cinnamon Toast Crunch we can buy in the UK is normally vegan, but also traditionally made with a lot of sugar as coating, so I knew that re-creating a refined-sugar-free version was definitely going to be a challenge – until I got approached by Splenda, who create sugar replacements, and sent me some samples of their granulated sugar replacement. Perfect timing!
So I used their granulated sugar replacement for this recipe – in combination with apple sauce (which was part of the dough) that I just made a couple of days before, feel free to use ready-made apple sauce of course if you don’t want to create your own for this recipe. I might however soon upload a quick and easy recipe for making your own apple sauce that lasts in the fridge for a couple of weeks, so keep an eye out for that! 😉
- 2 cups spelt flour – I used Sharpham Park‘s Organic Spelt & Rye Flour blend (you can of course replace this with a flour of your choice or also a gluten free version, I like the taste of the spelt flour ;))
- 1/3 cup Splenda Granulated
- 1/3 cup apple sauce (ready made or DIY)
- 2 Flax Eggs (2 Tbsp flax seeds & 2 Tbsp lukewarm water, mix well then pop into the fridge for 15 minutes)
- 1/4 cup melted coconut oil
- 1/4 cup coconut milk (or any plant-based milk of y our choice)
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 teaspoon baking powder
- For the coating: 2-3 Tbsp Splenda Granulated and 1 tsp cinnamon
- You will need 2 bowls for this recipe: In the first one combine all dry ingredients, in the second all the wet ingredients. By blended them separately first you can ensure that all ingredients are evenly spread throughout the dough.
- Combine the wet ingredients with the dry and form a ball out of the dough. Wrap it in plastic wrap and place it in the fridge for an hour to firm up.
- When the time has elapsed, Preheat your oven to 170 C. Remove the dough from the fridge and cut in half. Place one half in between a lightly flour-dusted baking sheet and the plastic wrap, then roll out as thin as you can. The wrap will prevent the dough from sticking to your rolling pin.
- Once done use a pizza cutter to cut vertical and horizontal lines across the dough to create the crunchy cinnamon squares. Coat with a mix of Splenda Granulated and Cinnamon and then off into the oven!
- Repeat with the second half of the dough and bake both for about 30 minutes. Keep checking back on it to make sure that the dough evenly crisps. If your oven is hotter on one corner than on the other (my old oven used to be like that!) then make sure to flip the baking tray around after half of the baking time.
- Remove from the oven when finished and let it cool down completely before you break the cereal into the pre-cut squares. Keep the cold cereal in a large air tight container – I used a huge mason jar.
Keywords: breakfast, vegan cereal, refined sugar free
So far I can confirm that this Vegan Cinnamon Toast Crunch stays scrumptious for at least a week – up until now it never lasted longer in our household as we ate it within 7 days, but I should maybe make an ‘experiment’ batch next time to figure out how long it will last 😉
PS: A big thank you to the team at Fantastic Services, who were a big help in writing this blog post! As I work full time it’s not always easy to get all blog work done over the weekend as well as looking after the everyday tasks that are waiting for me at home. Thanks to them, I had a few hours ‘off’ today as they cleaned my flat and could use the extra time to work on getting this blog post up for you guys. Hooray!
Looking for more vegan breakfast recipes?