Keto Chocolate Toast Crunch Cereal

Directions

1. 1
   Preheat the oven to 315 degrees F.
2. 2
   Mix all the dry ingredients together in a large bowl.
3. 3
   Add the oil (reserving about 1 tbsp to brush on top,) almond butter and almond milk.
4. 4
   Mix to form a dough.
5. 5
   Place in the fridge to chill for an hour or freezer for about 20 - 30 minutes (just so it firms up but not freezes.)
6. 6
   Split the dough in half and warm the dough in your hands slightly so it forms two balls.
7. 7
   Roll one ball between two sheets of greaseproof paper or use a silicone matt and rolling pin. Fold over the edges to make a rectangle and re roll to about 1/3 cm in height.
8. 8
   Using a fork gently make lots of surface pricks in the dough. Try not to pierce all the way through as this makes the dough more fragile. Repeat for the other piece of dough.
9. 9
   Bake in the oven for 20 - 25 minutes until golden.
10. 10
    Allow to fully cool (this is important) and then using a sharp knife cut into 1 inch rectangles. You will get some crumbly bits, best bits I think because they soak up all the yummy milk! You can experiment with adding a little xanthan gum if you prefer, I just wanted to keep this version as clean as possible.
11. 11
    If you cut into 1 inch squares, you should get 120 squares on one rolled out sheet of dough. One sheet of dough is divided into 4 servings, about 30 pieces each.
12. 12
    Store in a glass jar for 3-5 days.