HOMEMADE CINNAMON TOAST CRUNCH

Preheat oven to 350 degrees. In a medium bowl, whisk together almond flour, oat flour, baking powder, salt, and cinnamon. Set aside. Now add in the melted and cooled coconut oil, followed by the water. Finally, fold in the coconut sugar and ensure that everything is fully incorporated. Divide the dough into 3 or 4 pieces. Roll each piece of dough between two sheets of parchment paper until it's thin (you don't want it to be too thin to the point where it tears, but you can knead it out and roll it thin to get it to that cereal-like thinness). Remove the top layer of parchment and slice the dough using the tip of a knife or a pastry cutter. You can of course make these as big or small as you like – I like aiming for something just a tad bigger than traditional cinnamon toast crunch. Whisk together a few tablespoons of coconut sugar and a dash of cinnamon (I don't really measure this out too much – but visually, you really want the cinnamon and sugar to coat the cereal!) Sprinkle it over the top of the dough so that it's fully coated. Bake each batch in the oven for about 20-30 minutes (keep checking on it so the edges don't burn). You may have to break off the more well-done, thinner edges and remove those pieces from the oven, and put the rest of the dough back in to bake. Let cool slightly before breaking and enjoying. Let cool completely.