1. In a mixing bowl, combine the coconut flour and a pinch of cinnamon (if using). Mix well to distribute the flavors.
2. Add the finely diced watermelon to the bowl and gently mix until the watermelon pieces are coated in the flour.
3. Add the whole blueberries to the mixture and stir carefully to avoid crushing them.
4. Gradually add 1 tablespoon of water to the mixture, stirring until it reaches a crumbly but slightly moist consistency. If it's too dry, add a little more water, 1 teaspoon at a time.
5. Preheat your oven to 180°C (350°F).
6. Line a baking tray with parchment paper.
7. Using your hands, form small, rough balls or flat discs of the mixture and place them on the prepared baking tray, ensuring to leave space between each one.
8. Bake in the preheated oven for about 20-25 minutes, or until they are lightly golden and firm to the touch.
9. Remove from the oven and let them cool completely on a wire rack.

Summary:
These Coconut Flour Baby Snacks with Watermelon and Blueberries are a nutrient-packed, toddler-friendly treat that encourages self-feeding, making them perfect for babies over 10 months who are exploring solid foods. The wholesome ingredients provide essential vitamins and fiber, while the natural sweetness of the watermelon and blueberries makes them enjoyable for little ones.

Storing Options:
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Alternatively, they can be frozen for up to 1 month, ensuring a quick snack option is always available!

Possible Side Effects/Allergies:
Always consider potential allergies to coconut or berries and consult your pediatrician if you are unsure about introducing new foods to your child's diet.