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Preheat oven to 325°F/160°C.
In a food processor, pulse the hemp seeds until finely ground. Add the ground flax seeds, almond flour, cinnamon, salt, and sugar, and pulse to incorporate.
Then add the applesauce and coconut oil, and pulse again to mix until a rough ball of dough is formed.
Place dough ball on a sheet of parchment paper and place another sheet on top. Using a rolling pin, roll the dough as evenly as possible, about 2mm thickness.
Remove top sheet of baking paper, and using a paring knife, score the dough into small squares of your desired size.
Place in the oven to bake for about 20 minutes until fragrant and turning golden around the edges, then turn the oven off and let the cereal sit in there until cool.
Once the cereal is completely cool, break up the pieces into squares and place in an airtight glass container. Store for up to one month at room temperature.
Place all ingredients for the hemp milk in the blender and blend on high until smooth.
Pour directly into a sterilized bottle and store in the fridge for up to 5 days.