When I am making a new recipe, I am always asking myself: “Does this look right?” or “This can’t be right….or is it?” This happened a lot the first time I made my own bran flakes. With that in mind, I thought I would share with you some photos of the recipe so you can have a visual in mind as you give them a try.
You can view the full recipe post here, and remember this is adapted from Macheesmo’s recipe.
Before you begin, preheat oven to 350 (dgF).
Combine 1 cup bran flakes, 1 cup oat flour, and 1/4 cup whole wheat pastry flour. Add other dry ingredients: 3 tablespoons sugar, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
Stir in 1/3 cup peanut butter and 1/3 cup tahini. The dough will be a course meal. Break up chunks as much as possible.
Add wet ingredients: 2/3 cup almond milk and 1/2 cup water. Let dough sit for 5 minutes. Dough will be very wet. Resting allows bran flakes and flour to soak in wet ingredients.
While dough is resting, measure out your parchment paper to fit your baking sheets. You will need 4 sheets.
If you skip this, you may end up with dough hanging off the baking sheet. Not that I know this from experience or anything…
Plop 1/4 of dough onto parchment paper.
Cover dough with plastic wrap and then roll out dough as thin as possible.
It helps to keep moving the parchment paper and keep an eye on how close the dough gets to the edge. If it squeezes out, it’s a bit of a mess.
Green fingernails for Saint Patrick’s Day are totally optional (but recommended).
Peel off plastic wrap and place on pan.
Repeat with remaining dough.
You will probably only be able to bake two sheets at once. Bake for 12 minutes at 350 (dgF), rotating pans halfway through baking time.
While first two pans are baking, roll out remaining dough onto prepared parchment paper.
Remove parchment paper from pans to cool.
This allows you to get that second batch in the oven faster and it will cool faster.
Reduce oven heat to 250 (dgF).
Break apart bran flakes into slightly bigger than bite sized pieces.
The dough will feel leathery at this point. The second baking will make it crisp.
Don’t be shy: keep adding the pieces to the pan. You should be able to bake all 4 sheets on 2 pans.
Bake for 20- 30 minutes, rotating pans and tossing flakes every 10 minutes.
Let cool completely on pans and then store in airtight containers.
This batch will make 2 1/2 quarts.
Hope this helps in your quest for homemade bran flakes!