Crunchy Breakfast Cereal

Preheat oven to 170F or as low as your oven will go.

Blend almond flour, coconut flour, baking soda and salt in a large mixing bowl. Whist coconut milk, maple syrup/stevia and vanilla in a small bowl, then pour over the dry mixture. Stir until it forms a thick, wet dough. 

Place a piece of parchment paper on a large baking sheet and pour dough on parchment. Using a spatula, spread the dough evenly over the paper. Dehydrate in the oven overnight, about 10 hours. Cool completely. If the mixture is not completely dry and crispy, put back into oven until crispy.

Break cereal into large chunks and place in a Ziploc freezer bag and pound the bag with the back of a skillet until desired consistency. Store in an airtight container for up to one month. Or freeze for several months.