Preheat oven to 375F.

Make the cinnamon sugar by combining 1/3 cup coconut sugar with 1 tsp cinnamon sugar. Set aside.

In a stand mixer, combine the almond flour, oat flour, flaxseeds, coconut sugar, cinnamon and salt. Add in water, mashed banana and vanilla extract and stir till a dough forms. You want the dough to roll out and not be too wet, but not too dry that it crumbles.

Using two pieces of parchment paper, roll the dough very very thin (approx 1.5-2mm). The thinner you can get it, the crunchier the cinnamon toast crunch will be. Remove parchment paper from one side, brush dough with water and sprinkle with half of the cinnamon sugar.

Place parchment paper back on and flip dough to the other side. Peel off parchment paper and again brush dough with water and sprinkle with the remainder of the cinnamon sugar.

Using a very sharp knife or pizza cutter, cut dough into tiny squares. Separate the squares and place on baking tray.

Bake for 8-11 minutes.

Let cool for an hour, this will allow them to crisp up.

Serve with non-dairy milk and re-live all your childhood dreams.