I've tried these several times now and I finally have them where I like them.
My first few batches, the flakes were so thick and hard, that it was like chomping on flint rocks.
(If yours happen to turn out like that, no worries, just whirl them in a blender and make them more like "Grape Nuts".)
But being a bit tenacious by nature, I kept thinning the batter down until I have a nice, thin flake!
AND- if you can't or don't want to eat wheat, you can make your own corn flakes, rice flakes, etc.
You will just need to adjust your liquids to make sure your batter is really thin.
These have a wonderful flavor and they don't have all that ekaodfa'e'rakjhfsdpghaejasulose stuff in them that you can't say!
Yep, with these flakes, you'll be able to read all of the ingredients! A real bonus, huh?
Taste and pronunciation go hand in hand these days ;-)
Homemade Whole Wheat Flakes
2 cups freshly ground whole wheat flour
1/2 t salt
1/2 cup sugar (your choice)
2 1/2 cups water
Pour all ingredients into a blender and whirl until smooth. (Use a hand mixer or whisk if you need to. Just be sure to break up all the lumps.)
Pour on 3 buttered, lipped cookie sheets. Be sure to turn the pan so the batter spreads out evenly.
(Thick spots mean thick places and longer baking.)
(approx. 13x18 size)
Bake at 350 for 20 minutes.
Allow to cool for 1 to 2 minutes.
Break off the crisp outer edges and place the remaining part back in the oven and continue to bake until all of it has crisped.
(This may take up to an additional 20 minutes if your battered pooled in the center.)
|The outer edges are nice and crisp. Break them off and toss the center back in.|
This makes about 1 quart of dried cereal.
It's a bit time consuming too.