- Preheat oven to 170ºF or as low as your oven will go. Mix almond flour, baking soda and salt in a large mixing bowl. Whisk water, honey and vanilla in a small bowl and pour over dry mixture. Stir until mixture forms a thick, wet dough. Place a piece of parchment paper on a large baking sheet and pour dough onto parchment. Using an offset spatula, spread the dough evenly over the pan. Dehydrate in the oven overnight, about 10 hours. Cool completely.
- Break cereal apart. We place it in a bag and either break it apart by hand for larger chunks, or use the smooth side of a meat tenderizer for grapenut style.
- Serve cereal with cold milk or yogurt. Cereal will keep in an airtight container for about 1 month at room temperature.
Original Recipe: https://deliciouslyorganic.net/grape-nuts-cereal-recipe-paleo-gaps-grain-free/