sexta-feira, 28 de agosto de 2015
Flocos de cereais caseiros
2 cháv de Farelo de trigo
2 cháv de Farinha de trigo integral
1/2 cháv de Leite de soja em pó
174 de cháv de azeite
1 c. de sopa de melado
1 cháv de água
Misture o farelo, a farinha de trigo integral, o leite em pó e 1 colher de chá de sal e misture bem.
Misture o azeite e o melado com a água em separado e misture bem.
Adicione os ingredientes líquidos nos secos e misture bem.
Coloque a massa em um tabuleiro untado.
Espalhe a massa no tabuleiro com um rolo da massa, fazendo uma camada bem fina.
Vai ao forno 20 minutos a 180 °C. A camada deve ficar crocante com uma cor dourada.
Deixe-a arrefecer por completo.
Depois é só partir a massa em flocos.
1 1/2 cups cornmeal
1 tablespoon granulated brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cups water
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil and grease lightly with oil or baking spray.
Whisk together 1 cup cornmeal, sugar, and salt. Add vanilla extract and water, a little at a time, stirring until batter is smooth and thin. If it's too dry, add additional water. You want something the consistency of pancake batter.
Pour batter onto prepared pan and spread out evenly. (It won't reach the edges, but that's OK. You want a nice thin layer, about 1/4 - 1/3" thick.)
Combine remaining cornmeal with 1 teaspoon of water and mix until the mixture resembles course breadcrumbs (add an additional teaspoon or 2 of water if too dry).
Sprinkle the top of the batter in the pan with the cornmeal crumbs (this will help give it a little extra crunchy texture).
Bake on the center rack for 10-15 minutes, keeping a close eye on it, until the dough has dried out and cracked. (You're looking for a cracked arid-desert landscape look to it).
Remove from oven and lower heat to 250. Let pan cool, then use your hands to tear and crack the dough into small flakes. Return to oven and let bake on the center rack for about 45 minutes or until pieces are toasted, crisp, and golden.
Let cool completely before serving with milk or as you would any cereal. Store leftovers in an air-tight container in a cool dry place.
1/2 cup finely ground cornmeal, plus a little extra
1 1/2 cups whole wheat flour
1 1/2 tablespoons corn syrup
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 syrup 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.
Flocos de cereais integrais