1. Preheat oven to 350°F.
2. Lightly grease and flour a large cookie sheet pan then set aside. In a bowl, stir together the self-rising flour, eggs and milk until smooth. You will want the mixture to resemble pancake batter. Pour the mixture into the cookie sheet pan, then smooth evenly in the sheet pan.
3. In a bowl, mix together the sugar, cinnamon and water. Drop by tablespoons over the top of the batter in the sheet pan, then use a knife to swirl the mixture throughout the batter. In a bowl stir together the cinnamon and sugar. Sprinkle evenly over the top of the sheet pan mixture.
4. Bake at 350°F for 18-23 minutes or until edges are browned and a toothpick inserted into the center comes out clean.
5. Remove from oven and allow the mixture to cool for several minutes before cutting into 20 squares.

Substitutions:

Self Rising Flour: For this recipe, you will use self-rising flour. Self-rising flour contains salt and baking powder.

Sugar: You can use granulated sugar, cane sugar, or keto sugar in this recipe.

Milk: You can substitute dairy-free or plant-based milk.

High Protein Version: Add some extra protein to this recipe by adding 4 scoops of unflavored collagen protein powder to your base.

Storage: Bars can be stored in an airtight container at room temperature for a day or two. Bars can also be stored in a Ziploc container in the freezer for up to one month.