Spread the all-purpose flour on a baking sheet and bake at 350°F (175°C) for 5 minutes to ensure it is safe for raw consumption.

In a medium mixing bowl, whisk together the heat-treated flour, protein powder, and sea salt until well combined.

Add the maple syrup, melted coconut oil, vanilla extract, and almond extract to the dry mixture.

Gradually stir in the almond milk, one tablespoon at a time, until the mixture reaches a dough-like consistency.

Fold in the rainbow sprinkles using a spatula until evenly distributed.

Serve immediately or refrigerate in an airtight container for up to 5 days.