In a pie plate or on a plate add the sugar and the cinnamon and mix until well blended. Set aside.

In a small bowl add the rice flour, coconut flour, psyllium husk powder and sea salt and mix with a spoon until well combined.

Add in one tablespoon of coconut oil and then pour in the boiling water. Mix with the spoon until you have a soft dough.

Place a skillet over medium high heat and melt the rest of the coconut oil

Pinch the dough into 7 gold ball sizes balls and flatten between two sheet of parchment paper until they are roughly 1/4 thin.

Place one on the skillet and cook lightly until brown on one side and flip, roughly 1 minute per side. Remove from the stove and repeat with the remaining dough.

Place the gluten-free elephant ear in the cinnamon sugar plate and coat on both sides. Repeat until all ears are one.

Top with honey and enjoy!