Homemade Bran Flake Cereal With A Nutty Twist Food

HOMEMADE BRAN FLAKES

Steps:

• Preheat your oven to 300°F (150°C) then butter a 13 x 14 inch flat baking tray. Set aside.
• In a large bowl, combine the whole wheat flour, bran flakes, flax, and salt.
• In a small jug, combine the water, vegetable oil, and molasses.
• Lastly, stream in the wet ingredients, holding some back initially. Mix with the back of your spatula until a sticky dough begins to form. If the mix is too dry add a little more of the wet ingredients until the dough comes together.
• On a large flat surface, lay a tea towel underneath your greased baking tray (this will hold it in place while rolling). Transfer the sticky bran mix to the tray and cover with a large sheet of parchment paper.
• Using a rolling pin roll the dough out to a very thin even sheet the size of the tray. Once rolled out, remove the parchment paper.
• Bake the bran flakes for 45 - 50 minutes until completely dried out and crisp.
• Remove from the oven and allow to slightly cool. When you can handle the bran, break it into small bite size flakes.
• Cover and store in an airtight container for up to 3-4 weeks.

HOMEMADE BRAN FLAKE CEREAL (WITH A NUTTY TWIST)

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, sift together all dry ingredients. Add milk and water and mix well.
• Cut parchment paper into two 12 x 16 pieces.
• Lay one piece of parchment on a flat surface and scoop half of the dough onto the center. Flatten dough by hand and cover entire parchment with clear plastic 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 parchment) 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°F.
• 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.

HOMEMADE WHEAT FLAKES CEREAL

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and lightly spray with oil.
• Whisk together the whole-wheat flour, wheat germ, cinnamon and salt in a medium bowl. Mix the honey and vanilla with the water in a liquid measuring cup, then slowly pour the liquid in a stream into the flour mixture, stirring constantly, until it becomes a pourable batter (like a thin pancake batter); add more or less water as necessary. Pour the batter onto the prepared baking sheet, then use an offset spatula to spread the batter evenly all the way to the edges, smoothing the top so that it is quite thin (you can also use a rolling pin and roll the batter out between two sheets of parchment paper). It should be no more than 1/4 inch thick.
• Bake until the top is dry and begins to crack, 15 to 18 minutes. Let cool until it is cool enough to handle, 10 to 15 minutes. Reduce the oven temperature to 250 degrees F.
• Break the baked layer into 1/2- to 1-inch pieces. Spread the broken pieces evenly on the same baking sheet. Bake, stirring halfway through and redistributing on the baking sheet, until the flakes are dried and crisp, 45 to 50 minutes. Allow to cool completely. The cereal can be stored in an airtight container at room temperature for up to 2 weeks.

HEALTHY, SUGAR-FREE NUTTY BRAN FLAKES

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, sift together all dry ingredients. Add milk and water and mix well.
• Cut parchment paper into two 12 x 16 pieces.
• Lay one piece of parchment on a flat surface and scoop half of the dough onto the center. Flatten dough by hand and cover entire parchment with clear plastic 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 parchment) 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.
• For Vegan use only the soy milk.