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Nutty Rice Bran Flakes




Source of Recipe


Originally from an LDS site; posted by BL Olson


List of Ingredients




* 1/2 cup rice bran
* 1/2 cup whole grain GF flour
* 1/3 cup walnuts or pecans - finely ground*
* 2 Tablespoons sugar
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/3 cup CF milk (almond milk tastes great but plain rice milk is fine)
* 1/4 cup water

Recipe



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 plactic 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 flake at this point. This needs to be as thin as possible, less than 1/8th in. It's tedious but worth the effort.

Remove the plastic wrap and place the dough (still 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 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.

Store in an air tight container.

Makes 3 servings.

BL's notes: If you can't have nuts, use seeds like sesame seeds for added calcium. This is a lightly sweetened cereal but if you have a sugar monster at your house add an acceptable sweeter (like stevia with a GF flour to make up the difference in bulk) to the flakes and hide the sugar at breakfast time.