Gluten-Free Cinnamon Crunch Cereal

1. Preheat oven to 300 degrees F. In a gargantuan bowl lag collectively gluten-free all-cause flour, gluten-free oat flour, flaxseed meal, almond flour, the 1 teaspoon cinnamon, and the salt.

2. In a minute bowl dash collectively the water, vanilla, and, if desired, the stevia sweetener. Add the water mixture to the flour mixture; dash till dough comes collectively. If needed, use your trim fingers to knead about a cases within the bowl to gain the dough to mix.

3. Hiss a sheet of parchment paper on a baking sheet. Flip out dough onto parchment paper. High with one more sheet of parchment paper. The use of a rolling pin and rolling from center to edges, roll dough true into a 12-walk square (produce no longer worry if dough cracks rather of). Eliminate top share of parchment. In a minute bowl combine sugar and the 1/2 teaspoon cinnamon; sprinkle evenly over dough. The use of trim fingers, press in lightly.

4. Bake about 30 minutes or till edges are lightly browned. Flip off oven; let cereal sit down in oven about 2 hours or till close to cool (produce no longer quilt while it cools). Transfer baking sheet to a wire rack. Chilly about 30 minutes more or till utterly cooled. Shatter into minute objects. If desired, abet with milk and berries.

Guidelines

Tip: If using a sugar replace, we recommend Splenda(R) granular. Note equipment directions to use product quantity a comparable to 2 tablespoons sugar. Diet Per Serving with Change: Identical as below, excluding 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 kept cereal softens, preheat oven to 200 degrees F. Spread cereal on a baking sheet. Bake, uncovered, 10 to quarter-hour or till cereal has regained its crispiness.