Bran Flakes Cereal
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- 1 c
- wheat bran
- 1 c
- whole wheat flour
- 2/3 c
- almond flour or other finely ground nuts
- 1/4 c
- packed light brown sugar
- 1/2 tsp
- baking powder
- 1/2 tsp
- 1/2 c
11 Preheat oven to 350F degrees. Cut parchment or wax paper to fit 2 large baking sheets that will fit side by side in oven.
22 Pour all of the dry ingredients except the milk into a large mixing bowl and combine well with a fork. Stir in the milk and mix well. You will now have a wet dough.
33 Place one of the cut pieces of parchment or wax paper on your work surface and use your hands to flatten 1/4 of the dough on the paper. Cover with plastic wrap and use a rolling pin to completely flatten the dough. It may be so thin in some places that you can see through it. Remove the plastic wrap and transfer the bran flake -covered paper onto the baking sheet.
44 Repeat the process with the second piece of parchment or wax paper and another 1/4 of the dough. Bake the 2 sheets of dough for 5 minutes and then check--you want your giant bran flakes to have the consistency of a large cracker. Continue baking until the flakes have the right crispness, checking every couple minutes so you don't burn them.
55 Let the completed flakes cool completely on the baking sheets.
66 Repeat the process with the rest of the dough.
77 Reduce the oven temperature to 275F degree. Tear or break your giant flakes into normal cereal-size pieces and spread them out over the paper-covered baking sheets. Bake for 20 minutes, stirring the flakes every 5 minutes.
Store in airtight containers for up to 2 weeks.