In a large bowl, combine the sugar, cinnamon, vanilla, honey, and melted coconut oil. (For this recipe, I used refined coconut oil instead of extra virgin so it would not have the coconut flavor. You can use whatever you have on hand.)

Add in the baking soda, 1 1/2 cups of the flour, and the water. Stir until combined, the mixture will be messy.

Add in the remaining 1/2 cup of flour. You want the mixture to be somewhat crumbly but not completely dry so if you need to add a bit less or a bit more flour, use this time to get the batter to the right consistency along with whatever flour you are using. I've found that a total of 2 cups of my gluten-free flour blend works perfectly with this recipe but depending on the blend you use, or if you decide to use all-purpose or wheat flour, the amounts may be slightly different.

Place a piece of parchment paper onto two baking sheets or cookie sheets. Divide the batter in half between the two pans. Spread it out a little with your fingers and then top with another piece of parchment paper and use a rolling pin to flatten the dough. Roll out to 1/8 inch thick. The thinner you get, the crunchier the cereal!

Melt another tablespoon or two of coconut oil and brush over the tops of the flattened dough. In a small bowl, combine 1/8 cup of cane sugar and 1/2 teaspoon cinnamon to sprinkle over the coconut oil. This step is optional...if you want to add as little sugar as possible, you can go ahead and skip this step! A layer of melted coconut oil will still add some nice flavor and crunch so I would still add that even if you don't do the cinnamon/sugar mix.

Use a pizza cutter or a small paring knife to score the cereal into small pieces. Bake the sheets at 375 degrees for about 15 minutes or until the cereal has turned a nice shade of brown. After you remove it from the oven, let it rest for a minute or two on the counter and then use your knife to score the pieces again, but only widthwise (or they will break). Let the pieces cool completely before scooping off the trays.

This recipe will fill about 2 quart size jars or a half gallon jar. Store in the jar with a plastic lid on the countertop if you plan on eating soon or stick it in the fridge or the freezer for longer term storage.