Homemade Cereal Flakes

At least I'm not in denial that I have gone completely mad in my search for homemade, minimally processed foods.  But when I saw this recipe in a new Mark Bittman cookbook, I knew it was a must try.

This cereal has a wonderful texture and crunch.  It is hardy, yet delicate, and not too sweet.

Here is my adaptation Mark Bittman's recipe...

Cereal Flakes:
((Printable Version))
1/2 c. cornmeal
1 1/4 c. whole wheat flour (plus more for dusting)
1/4 c. ground flax seed
2 T. brown sugar
1/2 tsp. salt
1 T. vegetable oil
1/4 c. water

Combine the first five ingredients in a food processor and pulse until combined.

Add the oil and 1/4 cup water until it resembles damp sand.

Keep adding more water, 1 teaspoon at a time, until the mixture just starts to hold together.

Pour mixture out onto a large cookie sheet.  Sprinkle with a light dusting of whole wheat flour, cover with wax paper, and start rolling.  Roll to at least 1/4 inch to an 1/8 inch thick.  (I like it a little thicker.)

Bake at 300 degrees for 30 minutes until the mixture is dry, crisp, and cracked.

Break into "flakes" or grind in a food processor.  Store in a sealed container for up to a week.  (But it won't last that long.)

I hope you'll give it a try!
(Great to make with the kids.)

*Please note: I tried doubling this recipe and it totally overwhelmed my food processor, cookie sheets, and oven.  At the most I'd say you can make 1 1/2 batches at a time.