This recipe brings a twist to my favorite childhood breakfast pick, offering a lower sugar, no additives alternative that makes the most of your sourdough discard.
If you're a fan of that sweet, cinnamon flavor in the morning, prepare to fall in love with homemade sourdough cinnamon toast crunch cereal!
For the Cereal Dough: – all purpose flour – sourdough starter – butter – brown sugar
Preheat your oven to 350 degrees F. Mix 50g white sugar and 2.5g ground cinnamon in a small bowl. Stir in 20g melted butter until combined. Set aside for now.
In a food processor, blend 110g flour, 25g brown sugar, 2.5g ground cinnamon, and 2g salt. Add 55g cold/frozen butter, pulsing until you have pea-sized crumbs.
Mix in 60g sourdough starter or discard and 1.5g vanilla extract. Roll out the dough between two layers of parchment paper using a rolling pin to about ⅛ inch thick.
Transfer your dough, still in a parchment paper sandwich, to a baking sheet. Score the dough with a pizza cutter, pastry cutter, or a sharp knife, marking squares but not cutting all the way through.
Brush the scored dough with the cinnamon sugar mixture you made earlier. As you can see in the picture, you do not have to spread it evenly.