Homemade Wheat Flakes Cereal

 

2 C. Coarsely Ground Whole Wheat Flour

2 C. Water

1 tsp. Salt

½ C. Sugar, optional

Parchment Paper

Can add 1 tsp. Cinnamon and/or Nutmeg

 

Mix all ingredients lightly with spoon until free of lumps. Beat just until mixed; it should be the consistency of thinned paint. Pour onto cookie sheet or jelly roll pan (lined with parchment paper, if you have it), using ½ C. batter on a 12 x 15” cookie sheet. Tip sheet back and forth to cover entire surface. Drain excess (as much as a ¼ C.) from corner into batter bowl, leaving a thin film. Bake at 350 degrees for 15 minutes. If outer edges cook more quickly than the center (they shouldn’t if your battle is even), you can break off edges and return pan to oven to finish. When done, break into bite sized pieces and store in airtight container. If there were areas that were too thick when cooked (they’ll feel a bit leathery after being cooled and won’t crisp into flakes), place back onto the baking sheet (bottom side up) and bake another 7-10 minutes