I suppose if you wanted something like a black or chocolate malt you may be able to get "close" but you wont get anything like an amber or vienna etc I think - owing to the way that the whole kernel heats vs. just roasting the "flour" and husks.
I would assume you could buy a couple pounds of grains that are not crushed to roast and use a rolling pin. It is probably very time consuming to crush a whole grain bill with one, but a pound or two probably isn't that bad.
Special Roast (apparently)
Toasted malts represent a fairly wide range of malts though, so your question of what could substitute is tricky to answer. Are you following a recipe? Because even if you were to toast them yourself, you still get the same wide range of potential end results, so you'd really need to know to what degree they need to be toasted.
The best I can suggest without any more information is just to figure out the approximate °Lovibond you need and choose the malt from the list above that comes closest. For convenience, they are listed in order from lightest to darkest.
yeah, you can surely crush a couple of pounds by hand. I did 6lb once.. ONCE. Then I bought a grain mill.
Just a quick tip: If you use a food processor, "condition" the grain by spraying it with water in a pump sprayer and mix it around. You want to get the husks damp so they don't get chopped up too much. I believe the idea is to add about 2% water content back into the grain, and then let it sit for a few minutes to let the husks soak it up. It's a very good thing to do, trust me.