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Homemade Corn Flakes


After I shared with you the recipe and the method to make almond milk at home, it is imperative I give you a corn flakes recipe that will pair perfectly with the milk. I'm a huge fan of cereals! I think I've actually tried most of the cereals that exist in Israel, Italy, and the United States. I grew up eating them every day, sometimes more than once a day. It is an amazing breakfast and a perfect late-night snack. I was so surprised to discover how easy is to make them at home, takes about an hour from mixing up the ingredients to pouring it into your bowl and shovel it into your mouth. The result is identical to what you know from the store-bought one. You will feel like a superhero. Because, you tell me, do you know anyone crazy like you who makes his own cereals? Let see how many superheroes I have here in our community.


Ingredients:


350 gr yellow cornmeal (not corn grits! you want the cornmeal to be fine)

250 ml water

50 gr sugar

Pinch of salt


Extra sugar and cornmeal to sprinkle on top


Preparation steps:


- Preheat your oven to 350F or 175C.


- In a bowl mix the cornmeal, sugar, and salt. Add the water and mix well. If the batter is too thick or dry- add a little bit more water. If it's too wet- add a little bit of cornmeal. The batter consistency should be like a pancake batter.



- Spread the batter on a baking sheet as thin as you can, using a spatula, and your hands. I mean thin! It's totally ok if there is some liquid around the edges. Try just to keep this thin layer as united as you can.



- Sprinkle some cornmeal and sugar on top.


- Bake for 20 min or until the batter dried out and the surface is cracked.


- Take out from the oven and reduce the temperature to 280F or 135C.


- When the temperature of the oven goes down and the batter cooled a bit, start to tear it into little flakes- your CORN FLAKES!!!!



- Spread them evenly on the baking sheet and dry them in the oven for 40 min, mixing the flakes every 10 minutes to have an even drying. You know it's ready when the flakes are crispy, sexy, and getting golden color.


- Remove from the oven, let the flakes cool down for a few minutes.


- Pour the corn flakes in the bowl, pour some almond milk (that you made ah?!), and enjoy your life.



- You can store them in a jar once they cool down. They'll be great for a few weeks (if you won't finish them the same day!).



- YASSS.


BenGingi.


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