Breakfast Flakes for Peysekh (Passover Cereal)

If I give you twenty guesses, I bet you can't guess what I am cooking right now, or maybe you can, because you read the headline.  This recipe is for The Glaistig, who is cereal-dependent throughout the year and cereal-deprived during Peysekh. 
This recipe is also for anyone else who needs a convenient wheat-free, gluten-free, gebrokhts-free cereal.  By convenient, I mean convenient to eat once someone has made them. 
And of course, this recipe is for anyone else, who, like me, enthusiastically bought bags of almond flour and plantain flour last week and has no idea what to do with them.
 
I found this page of recipes for homemade cereals intriguing and made a variation on the corn flakes.  Allow me to note that this page also links to a recipe for homemade Cheerios, which involves shaping each individual Cheerio (does anyone use Cheerio in the singular?) by hand and making a little hole with a toothpick.  I want to make fun of this recipe, but I am all too afraid I will then wake up with an irresistible compulsion to make my own cheerios.  You know what happened with the rejuvelac and cashew cheese, don't you?

Plantain Almond Flakes
 
2 scant tablespoons plantain flour
2 generous tablespoons almond flour
1 or 2 pinches salt
1 to 4 pinches sugar

Mix together the flours and seasonings with your fingers.  Sprinkle about one tablespoon the mixture onto the bottom of a non-stick or cast iron skillet.  There should be barely enough to cover the bottom. Wet your fingers and shake water over the surface of the flour so that it is evenly soaked but not disturbed.  A spray bottle might make this easier.  Heat the mixture so that it dries out and begins to toast.  Flip over to break up and toast on the other side.  Allow the skillet skillet to cool before starting the next batch.