Homemade bran flakes

Homemade bran flakes

By
From
Spoon
Makes
2 bowls

I was introduced to Anna Pinder, trained chef and food consultant, by a mutual friend, and we bonded over our obsession with good quality breakfast cereal. ‘Cereal has always been a love of mine,' she says. ‘Breakfast, lunch or dinner, I can eat it all day.'

Annie

Ingredients

Quantity Ingredient

Dry ingredients

Quantity Ingredient
40g ground almonds
60g wholewheat flour
60g bran
pinch salt
1/4 teaspoon baking powder

Wet ingredients

Quantity Ingredient
2 tablespoons honey
60ml water
75ml almond milk

Toppings

Quantity Ingredient
Cinnamon + pecan granola
or another favourite granola
milk
berries, (such as blueberries raspberries, strawberries and dried cranberries)

Method

  1. Preheat the oven to 160°C.
  2. Place the dry ingredients in a bowl, add the honey and then slowly add the water and milk, mixing well to create a wet dough.
  3. Cut 2 sheets of baking parchment to fit 2 baking trays. This is important, to ensure the wet dough doesn’t stick.
  4. Divide the dough in half and place on the lined trays, flattening it down slightly. Place a piece of cling film (plastic wrap) over the top of the dough and use a rolling pin to roll it evenly flat. It should be spread so thin that it is almost transparent (this way you’ll end up with crispy flakes).
  5. Remove the cling film (plastic wrap) and place the baking trays in the oven. Cook for 10 minutes, checking after 5 to make sure the dough doesn’t burn. Remove from the oven and leave to cool before tearing into flake-sized pieces.
  6. Reduce the oven temperature to 110°C and line the trays with fresh baking parchment. Spread the bran flakes on the trays and return to the oven.
  7. Cook for a further 15–20 minutes, turning every 5 minutes or so to make sure they cook evenly.
  8. Let the bran flakes cool and crisp up before eating. Top with the granola and enjoy with a splash of fresh milk and your berry of choice.
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