Homemade Cinnamon Toast Crunch

set oven to 350.
mix the following:
– 1/2 cup almond flour (have not tried subs)
– 1/2 cup coconut flour – 1/2 cup brown rice flour (have not tried subs)
– 3/4 cup coconut sugar
– cinnamon
– sea salt

in a separate bowl mix the wet ingredients: – 1 flax egg (2 tbsp flax plus 1 tbsp water, sit for 10 min)
– 1/2 cup melted coconut oil
– 2 tbsp dairy free milk

add wet to dry. mix well to combine, and if it’s too dry to use add another tbsp milk. goal is to use as little milk as possible to keep these crunchy!
transfer batter to a sheet of parchment paper, flatten until desired thinness, then cut into squares. spread out on a cookie sheet and bake for about 15 minutes. i cut mine a bit thicker because i like using them as a smoothie topping (and wanted them to be sturdy enough to hold some smoothie on ‘em lol). let them cool completely before serving!

**note: serving size depends on your preferences, buttttt i’d say this made one small bowl of cereal (so 1 serving for that) or 2 servings if you plan on using as a smoothie topper! also make sure to save some of the milk for last and drink it up. it’s unreal.