Homemade Cinnamon Toast Crunch Cereal

Preheat oven to 350°F (175°C).

In a bowl, mix the dry ingredients: almond flour, coconut flour, brown rice flour, coconut sugar, cinnamon, and sea salt.

In a separate bowl, prepare the flax egg by mixing 2 tablespoons of flax seed with 1 tablespoon of water and let sit for 10 minutes. Then add 1/2 cup melted coconut oil and 2 tablespoons dairy-free milk to the flax egg mixture and mix well.

Add the wet ingredients to the dry ingredients. Mix well to combine. If the dough is too dry, add another tablespoon of dairy-free milk, aiming to use as little milk as possible to ensure crunchiness.

Transfer the batter to a sheet of parchment paper, flatten until desired thinness, then cut into squares. Spread the squares out on a cookie sheet and bake for about 15 minutes.

Let them cool completely before serving. The creator notes they cut theirs thicker to use as a smoothie topping.