Homemade Cinnamon Cereal

1. Line two baking sheets with a silpat or parchment paper.

2. In a bowl of a food processor, add the whole wheat flour, flour, baking soda, and 2 tsp cinnamon. Pulse to combine. Then add in ⅓ cup coconut oil, ⅓ cup dark brown sugar, ⅛ cup granulated sugar, vanilla, and honey. Process until the dough looks like small peas and then add in the buttermilk and process until a dough ball forms. The dough will seem dry and crumbly, but this is fine

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3. Preheat oven to 350°F/176°C.

4. Dump the dough out onto a lightly floured counter and pinch any crumbles of dough together with your hands. Divide the dough into two flat disks. Working with one piece of dough at a time, place a piece of parchment paper over the dough and roll the dough as thin as you can (no thicker than ¼-inch thick, but preferably ⅛-inch thick, about the thickness of a penny). Remove the top piece of parchment paper.

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5. In a small bowl, combine the ⅛ cup granulated sugar, and ¾ tsp cinnamon. In another bowl, melt the remaining 1 tbsp coconut oil in the microwave. Brush the whole sheet of dough with the melted coconut oil and then generously sprinkle with cinnamon sugar.

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6. With a pastry cutter or very sharp knife, even the edges of the rectangle. Slice into pieces, about ½-inch squares. Pierce each square carefully 2 or 3 times with a fork. Use a very thin spatula and scrape the squares off the counter and then carefully use your hands to place the squares on the prepared baking sheets.

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7. Repeat with the remaining dough until all the dough has been used.

8. Bake for 9 to 13 minutes or until lightly golden on top.

9. Allow to cool completely and store in an airtight container.

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