Here at Green Prophet, we like our breakfast.
But how about those mornings when the alarm clock rings and we turn it off to sleep just a second more…and we leap out of bed 15 minutes later, hungry but with no time to even scramble an egg? With a little planning the evening before, we can enjoy a bowl of energy-giving, home-made cornflakes and get to work ready for anything. We learned how to make them from urban homesteader and locavore Leda Meredith.
Home-Made Corn Flakes
Makes approximately 4 servings
1/2 cup finely ground cornmeal, plus a little extra
1 1/2 cups whole wheat flour
1 1/2 tablespoons honey
1/2 teaspoon salt
1 tablespoon vegetable oil
Preheat oven to 300F. Lightly dust two baking sheets with corn meal.
Put all the ingredients except the honey in a food processor and pulse to combine. Dissolve the honey in 1/4 cup water. Add the honey water to the other ingredients and let the machine run for a little while. Add additional water 1 teaspoon at a time until the dough holds together but isn’t sticky. Divide the dough into two balls.
Lightly flour a work surface and roll out the dough as thinly as possible, adding flour as needed to keep the dough from sticking. Transfer the dough to one of the baking sheets. Roll out the second half of the dough and transfer to the other baking sheet.
Bake until crisp and lightly browned, about 30 minutes. Let the pans cool completely before crumbling the sheets of baked dough into flakes.
More healthy breakfast ideas from Green Prophet:
Photo of cornflakes by Leda Meredith
Miriam Kresh also writes a food blog.