Instructions

1. Preheat oven onto lowest setting. If using a dehydrator, dehydrate at 165 F.
2. Mix together almond flour, pecan flour, coconut flour, baking soda, cinnamon and salt in a medium bowl.
3. Use a wire whisk to stir the ingredients together.
4. In a smaller bowl, mix together milk, honey and vanilla extract.
5. Stir milk mixture into the nut mixture and mix well. Allow to sit for 5 minutes.
6. Stir lightly one more time and then place this mixture onto a cookie sheet lined with un-greased parchment paper. Pat out into a thin layer.
7. If you have a dehydrator, you can use your tray made for fruit leather. You will have to flip it over half way through the cooking time.
8. Cook for 10 hours. At the five hour mark I usually break up the pieces a bit and try to flip them over. This in not absolutely necessary though.
9. Once your done cooking the cereal, allow to cool completely. Then break into small pieces or place larger chunks into plastic bag and use a meat hammer to break into smaller pieces.
10. Store in an airtight container in a cool dry place.