Recipes Using Bran Flakes Cereal 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.

BRAN MUFFINS

Steps:

• Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
• Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
• In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
• In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
• Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.

BRAN MUFFINS

Steps:

• Combine the cereal, flour, brown sugar, baking soda, salt, and cinnamon into a large bowl and whisk together. Set aside.
• In a separate bowl whisk together the buttermilk, oil, egg, and vanilla. Pour the wet ingredients into the dry and stir to blend well. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. The batter will become very thick.
• Preheat oven to 400°F. Line your muffin tin with 10 paper liners and set aside.
• Divide the batter evenly among the liners, filling them completely. Sprinkle with the turbinado sugar.
• Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in tin for 2 minutes and then transfer to a wire rack to cool completely.

PAIL FULL OF BRAN MUFFINS (MADE WITH BRAN FLAKES CEREAL)

Steps:

• Preheat your oven to 350 degrees.
• Line a muffin tin with paper liners. Set aside.
• In a large mixing bowl combine the buttermilk and bran flakes. Let sit for at least 15 minutes, stirring a few times.
• In a separate bowl whisk together the oil and eggs.
• Stir in both sugars and vanilla.
• Then stir in the bran mixture and raisins. Mix well.
• In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
• Combine the bran mix with the flour mix.
• Fill muffin cups about 2/3 full.
• Bake for 25 minutes.
• Let the muffins cool in the pan for 5 minutes, then remove them and place on a cooling rack.

BRAN CEREAL "FRIED" CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Spray a cookie sheet with cooking spray. Grind the cereal in a food processor. Transfer the cereal to a shallow bowl.
• In a large plastic bag, combine the seasoning, chicken, buttermilk, mustard, sazon, allspice and hot sauce. Seal the bag and shake well. Remove the chicken from the bag and coat with ground cereal. Put the chicken on the cookie sheet and bake until the center of the breast registers 170 degrees F. on an instant-read thermometer, about 14 to 16 minutes. Arrange the breasts on a serving platter and serve.

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.

BRAN CEREAL COOKIES

Steps:

• Cream butter and sugar.
• Add eggs and vanilla.
• Stir in everything else.
• Drop by spoonfuls onto greased sheets.
• Bake 375' 12 minutes.

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.

HEALTHY CEREAL WHEAT & BRAN MUFFINS

Steps:

• Sift together Flour, Salt, Baking Powder, Baking Soda, and the Cinnamon and/or Nutmeg; Set Aside.
• Combined Egg Whites, Vanilla, Applesauce, Brown Sugar, and Mashed Bananas; add to the Flour Mixture.
• Stir in Pecans or Walnuts, Wheat Flakes and Raisin Bran; Mix well and let sit for 10 to 15 minutes to soften cereal.
• If batter seems to thick for your taste you can add another 1/2 cup Applesauce or 2% Milk, Plain Yogurt or even Buttermilk.
• Meanwhile spray a 12 count Muffin pan and Preheat oven to 350°.
• Conbined Streusel ingredients into a Ziploc bag and mix or shake thoroughly.
• Fill Muffin pan 3/4 of the way full and using fingers sprinkle the streusel on top of the batter.
• Bake for 30 to 40 minutes.
• Let Muffins cool slightly, then remove from the pan and enjoy!
• Great for Breakfast or as a snack!
• Muffins maybe Frozen for 6 weeks in a Double Airtight Ziploc Freezer Bag or container.