Almond Bran Cereal Flakes<\/p>\n
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1\/2 C. raw whole almonds<\/p>\n
3\/4 C. wheat bran (like Bob’s Red Mill)<\/p>\n
3\/4 C. wheat flour<\/p>\n
1-2 T. ground flax seed (optional)<\/p>\n
2 T. brown sugar<\/p>\n
1\/2 tsp. salt<\/p>\n
1 T. vegetable oil<\/p>\n
1\/4 C. water<\/p>\n
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Preheat oven to 300F. In a food processor, grind the almonds for about 30-45 seconds until they are finely ground. (Warning: Cover your ears, this is LOUD.) Now add the wheat bran, flour, flax seed, brown sugar and salt. Pulse for a few seconds. Mix the water and oil together in a glass measuring cup Turn on the food processor and add the liquid in a steady stream. Carefully scrape down the food processor and give a few more quick pulses. The cereal should hold together like damp sand when you push it between your fingers. If it does not, add more water, 1 tsp. at a time. Place the cereal mixture on to a lightly greased (don’t skip this step!) sheet pan and cover with waxed paper. Roll until thin and bake for about 30 minutes. I find that I like to bake it for 20 minutes and then turn off the oven and allow the cereal to continue cooking in the over for an additional 10 minutes. Cool completely and break into “flakes”. The cereal should be dry and crisp. If it still appears to be tender, you probably didn’t get it rolled out quite thin enough. Just pop it back in the oven for a few more minutes. Store in an air-tight container.<\/p>\n","protected":false},"excerpt":{"rendered":"
Almond Bran Cereal Flakes 1\/2 C. raw whole almonds 3\/4 C. wheat bran (like Bob’s Red Mill) 3\/4 C. wheat flour 1-2 T. ground flax seed (optional) 2 T. brown sugar 1\/2 tsp. salt 1 T. vegetable oil 1\/4 C. water Preheat oven to 300F. In a food processor, grind the almonds for about 30-45 seconds until they are finely ground. (Warning: Cover your ears, this is LOUD.) Now add the wheat bran, flour, flax seed, brown sugar…<\/p>\n