Bran cearal

Bran cearal
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 76.6
  • Total Fat: 0.3 g
  • Cholesterol: 0.2 mg
  • Sodium: 109.8 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.3 g

View full nutritional breakdown of Bran cearal calories by ingredient
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Yummy breakfast found on
Yummy breakfast found on

Number of Servings: 6


    1/2 cup bran
    1/2 cup whole wheat flour
    1/3 cup almond flour (or other finely ground nuts, I used rye flour)
    2 tablespoons sugar
    1/4 teaspoon baking powder
    1/4 teaspoon salt
    1/3 cup milk
    1/4 cup water


Preheat oven to 350 degrees. Sift all dry ingredients into a large mixing bowl and add milk and water. Stir to mix well. Cut two sheets of parchment paper to fit two baking sheets, and set one sheet of parchment paper on the counter where youíll be rolling.

Place half of the dough onto the sheet of parchment paper and flatten it by hand. Place a piece of plastic wrap over the dough and roll it out EXTREMELY THIN, almost transparent in some places. It will look like a giant bran flake ó super fun!

Remove the plastic wrap and transfer the parchment carefully to a baking sheet. Cook for 10 minutes, but check often after just 5, because such a thin dough can easily burn. Youíre looking for a thin, leathery cracker that is crunchy at the edges. When itís done, remove it and allow it to cool completely. While it cools, repeat the process with the other half of the dough.

After both giant bran flakes have finished their first bake, reduce the oven temperature to 275 degrees. Tear the first, cooled bran flake into regular bran flake-sized pieces (about 3/4 of an inch), spreading them out on the parchment-covered baking sheet.

Bake at the reduced temperature for 20 minutes, flipping and stirring the flakes around every 5 minutes. Repeat process with the second cooled, giant bran flake. Then allow all bran flakes to cool completely. Store well in a sealed container for up to two weeks.

Serving Size:†1oz

Number of Servings: 6

Recipe submitted by SparkPeople user TALLTABBY.

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