Wednesday, February 24, 2010

Bran Flake Cereal

I was going through some serious cereal withdrawals so I tried this homemade Bran Flake recipe. It turned out some pretty tasty cereal. However, one pointer. . . grease the pan really well and don't use wax paper on the bottom - either use the greased pan or parchment paper. I lost half the pan of flakes that got cooked to wax paper. Sad.

  • 1/2 cup bran
  • 1/2 cup whole wheat flour
  • 1/3 cup walnuts or pecans - finely ground
  • 2 Tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 1/4 cup water
Preheat oven to 350 degrees.

In a large mixing bowl, sift together all dry ingredients. Add milk and water and mix well.

Cut parchement paper into two 12 x 16 pieces.

Lay one piece of parchement on a flat surface and scoop half of the dough onto the center. Flatten dough by hand and cover entire parchement with clear plactic wrap. Roll out the dough over the plastic wrap.

The goal is to make the dough extremely thin with areas of near transparency. You may notice that you are in effect making one huge bran flake at this point.

Remove the plastic wrap and place the dough (on the parchement) onto a 14 x 16 flat sheet pan. Cook for 10 minutes checking often after 5 minutes. A dough this thin will burn easily if left in too long.

The resulting product after cooking will be a leathery thin cracker (crunchy at the edges).

Remove from oven and allow to cool completely.

Repeat the rolling and cooking process with the other half of your dough.

Reduce oven temperature to 275 degrees.

After both huge bran flakes have completely cooled... rip and crack them into the sized flakes you are most familiar with (about 3/4 of an inch).

Place all flakes on a large cookie sheet and cook at the reduced temperature for 20 minutes... stirring the and flipping the flakes every five minutes.

Remove the pan from the oven and allow flakes to cool completely.

Serve with milk and fresh fruit. Stores well in a sealed container for up to two weeks.

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