Homemade Bran Flake Cereal With A Nutty Twist Recipes

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.

Steps:

• Butter square pan, 8x8x2 inches. Heat brown sugar and corn syrup just to boiling in 3-quart saucepan over medium heat, stirring frequently. Remove from heat; stir in peanut butter and cinnamon until smooth.
• Stir in cereal and peanuts or almonds until evenly coated. Press firmly in pan. Let stand about 1 hour or until set. Cut into 4 rows by 3 rows. Store loosely covered at room temperature.

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.