Preheat oven to 350 degrees F.

In mixing bowl, combine flour, baking soda, sugar and cinnamon. Add melted coconut oil and water and mix until dough is soft and not too dry. (Note: If too dry, add additional water.)

Line baking sheet with parchment paper trimmed to fit. Remove parchment paper and lay it on flat surface. Place half of dough on parchment paper and top with another piece of parchment. Using rolling pin, roll dough into thin layer. (Note: The thinner the layer is, the crisper the cereal will be.)

Peel off top parchment paper and transfer rolled dough and bottom parchment onto baking sheet. Using pizza cutter, slice dough into small squares.

In small bowl, mix sugar with cinnamon.

Brush dough with melted coconut oil and sprinkle with cinnamon-sugar mixture.

On different baking sheet, repeat steps with second half of dough.

Bake 10-12 minutes, until golden-brown. Remove and cool completely. (Note: Cereal will become crispy as it cools.)

Store in airtight container for 5 to 7 days.

Eat as is or serve with dairy-free milk and/or chopped nuts and dried fruit, if desired.