If you’ve ever committed to a low carb diet, one of the guilty pleasures you must give up is cereal. You might think the “healthier” kinds are acceptable, but sadly, it is not so. Saying goodbye to your cherished childhood friend isn’t easy. Just when you think you can’t go another week without the crunchy, yummy bowl of deliciousness, this recipe jumps in and saves the day!

Not only is it low carb, it is also a tasty option for our gluten free friends! And does it also have a hint of sweetened cinnamon as the proverbial cherry on top? Yes! The combination of flax seeds and hemp hearts in this recipe boost your nutrient intake. Among other benefits, flax seeds boast of antioxidants, Omega-3 fats and fiber. Hemp hearts help maintain immunity, improve skin and nails and more. Great taste and good for you too?

It’s a win-win! A food processor is very helpful for this recipe. You’ll want your seeds to be ground and blended well with the other dry ingredients. Add softened butter and water to turn it into the finished mixture. Your rolling pin comes in handy for making evenly flattened dough.

You also get to sharpen your scoring skills. And the clincher? You’re almost encouraged to burn the little bites for the perfected taste! This is the ideal recipe for anyone who is trying to move beyond burning water! This recipe is good with or without milk. Dry cereal always is.

1. Heat oven to 350°F and line ready a baking sheet with a silicone baking mat. This promotes evenly cooked cereal.
2. Combine the dry ingredients in a food processor and pulse to make sure it's finely ground.
3. Once the dry ingredients are mixed well, add the softened butter and work it through the mixture until there are no visible pieces of butter left.
4. Pour in the water to the cereal mixture and mix. Allow the cereal dough to absorb the water for at least 1 minute.
5. Spread the cereal dough on the prepared baking sheet. Cover the mixture with parchment or clear plastic wrap and use a rolling pin to spread the dough evenly.
6. Gently score (slice) the dough where you will cut the squares and use a fork to press down any areas that crumble apart. Bake for 10 minutes.
7. Reduce the heat to 325F and continue to bake for 15 to 20 minutes. Remove the cereal from the oven and slice into squares (again) and gently spread them, just enough to allow air between the pieces.
8. Bake for about 3-5 more minutes or until the edges are dark, remove from oven, and sprinkle with cinnamon sugar. Dry out overnight, uncovered, to allow cereal to crisp.