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1
Preheat oven to 450 degrees F and line 2 baking sheets with parchment paper.
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2
Set aside.
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3
In a large bowl, stir together almond flour, coconut flour, 3/4 cup coconut sugar, salt and cinnamon until well mixed.
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4
Add egg white and melted coconut oil.
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5
Using your hands, press the mixture together until it begins to moisten and you can pack it into a ball.
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6
Place half the dough between two large pieces of parchment paper and roll out until very thin, about 1/16 inch thick.
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7
Cut dough into 3/4-inch squares and gently transfer to the prepared sheets.
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8
Repeat with remaining dough.
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9
Sprinkle the remaining 2 teaspoons coconut sugar over the squares and bake until they just turn golden brown, about 34 minutes.
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10
They burn very quickly so watch them closely in that last minute.
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11
Let the squares cool on the pan completely and then devour.
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Notes: 1.
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13
Its a little tedious to transfer every square to the paper, so I gently slide my knife under about 3 squares at a time, and then flipped them onto the pan and separated them a little bit.
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14
2.
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You could probably do all the dough at once, I just find it more manageable in 2 smaller chunks.
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3.
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Cereal is best stored in an airtight container in the refrigerator to maintain optimal crunchiness!
