Paleo Cinnamon Toast Crunch

Preheat oven to 450ºF and line 2 baking sheets with parchment paper. Set aside.

In a large bowl, stir together almond flour, coconut flour, 3/4 cup coconut sugar, salt and cinnamon until well mixed. Add egg white and melted coconut oil. Using your hands, press the mixture together until it begins to moisten and you can pack it into a ball.

Place half the dough between two large pieces of parchment paper and roll out until very thin, about 1/16 inch thick. Cut dough into 3/4-inch squares and gently transfer to the prepared sheets. Repeat with remaining dough.

Sprinkle the remaining 2 teaspoons coconut sugar over the squares and bake until they just turn golden brown, about 3–4 minutes. They burn very quickly so watch them closely in that last minute.

Let the squares cool on the pan completely and then devour.

Notes:
1. It’s 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.
2. You could probably do all the dough at once, I just find it more manageable in 2 smaller chunks.
3. Cereal is best stored in an airtight container in the refrigerator to maintain optimal crunchiness!