Homemade Chocolate Cereal (gluten,grain, dairy and egg free)

I was teaching at school a couple of weeks ago and a parent was talking to me about breakfast cereals. She was explaining that her children only ever eat cereal on the weekend but they always want the milo cereal, which she really doesn't like.  As soon as she mentioned milo cereal, I remembered the healthier homemade milo recipe by Cathy over on the thermomix forum  and also shared by the lovely Sonia over at  Natural New Age Mum .  I had to adapt the milo recipe as we don't have almonds in our house due to my almond allergy and from here, worked on turning this delicious powder into small breakfast flakes. My little toddler, who has never had breakfast cereal in his life, got his hands on some and thought it was  just the most amazing thing ever. I wouldn't recommend serving this to children regularly but it's perfect for a weekend or special breakfast treat.

Homemade Chocolate Cereal (gluten, grain, dairy and egg free)
1/4 cup macadamia nuts
1/4 cup raw cashew nuts
1/2 tbs pumpkin seeds
1/2 tbs sunflower seeds
1/2 tbs sesame seeds
1 tbs ground flax/ground linseeds 
2 tbs raw cocao (not cocoa)
2 1/2 tbs Rapadura Sugar
2 tbs water
1/2 tbs coconut oil

Preheat the oven to 160 degrees Celcius. Place all of the nuts, seeds and ground flax in a food processor, blender or thermomix. Mix in raw coca and rapadura followed by the water and coconut oil. Place a sheet of baking paper on a chopping board and sit dough on top. Place another sheet of baking paper on top of the dough and use a rolling pin to roll the pastry out as thin as you can. Carefully peel the top sheet of baking paper back and lift the bottom peice of paper and dough onto a baking tray. Cook in the oven for 20 minutes, remove from oven and leave to cool and harden before cutting or breaking it into small pieces.