Cinnamon Toast Cereal

*Gluten-free and vegan, inspired by Ashley’s Cinnamon Sugar Socca Crackers

Makes 4 cups

• 1/2 c. garbanzo/fava bean flour
• 1/2 c. millet flour (can be made by grinding whole millet, or sub any other gluten free grain)
• 2 T. vegan margarine (i.e. Earth Balance), melted
• 1/4 t. salt
• 2 T. organic sugar, divided
• 2 t. cinnamon, divided
• 1 t. vanilla extract
• 3/4 c. water

Preheat oven to 375 degrees.  Line a rimmed cookie sheet with parchment paper and set aside.

In a large bowl, add flours, margarine, salt, 1 tablespoon of sugar, 1 t. of cinnamon and vanilla.  Add water.Whisk until completely smooth.

Pour batter onto lined cookie sheet and spread batter evenly to each edge of the sheet.  Sprinkle with remaining sugar and cinnamon.

Bake for 22-27 minutes, until edges are starting to brown and center is just starting to crack.

Remove parchment from sheet and cut the cereal into 1-inch squares.  Spread the squares back onto the unlined sheet and bake for an additional 2-4 minutes, turning at least once.  Cereal should be crisp and crunchy.  Store in leftovers in an air tight container.