Crunchy Cinnamon Toast Squares (Paleo

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Sunflower butter

• Baking & Spices

  • 1 tbsp Arrowroot flour
  • 2 1/2 tsp Cinnamon
  • 1 tbsp Coconut flour
  • 4 tbsp Maple sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on jaysbakingmecrazy.com

Ingredients

• 1/2 cup sunflower butter
• 3 tablespoons maple sugar
• 1 tablespoon coconut oil
• 1 tablespoon coconut flour
• 1 tablespoon arrowroot flour
• 1 egg
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1 tablespoon maple sugar
• 1/2 teaspoon cinnamon

Directions

• 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. (I cut the dough into squares while it was warm and cooked it for another 15 minutes to get it really crispy).
• Serve with milk of choice, or eat as a snack.