Cinnamon Crunch Trail Mix

Cut the flatbread into 1 inch squares. Put in a large bowl and add 2 tbsp butter or oil and toss. Bake in a baking sheet for 20 minutes in a 300 degrees oven.

Mix the nuts with butter or oil and bake this in a 320 degrees for 10 minutes or until it is crispy.

Mix the sugar and cinnamon.

Take out the flatbread and toss 1/2 the cinnamom mixture and put it back in the oven for 5 minutes. Make sure not to burn it.

Top the nuts after it’s 90% toasted with sugar mixture and bake again for 5 minutes.

Mix the flatbread and nuts, top it with the rest of the sugar mix and let cool completely before bottling it.