These homemade corn flakes were a pleasant mistake. I was craving a Mexican dinner and had grand plans to make corn chips at home to use as my nacho base. It all went swimmingly well until I had to remove my dried corn mixture from the baking sheet. My “nachos” crumbled to bits and pieces that resembled flakes. Dinner became a sugar bean and sweet corn chili and the discarded corn flakes were kept for a rainy day. The rainy day was the next morning and topped with a teaspoon of honey and a dash of milk the discards became a delicious whole food snack.
Best of all this is a great no-added-sugar, no-refined-oil version of the Kelloggs breakfast we all know. You can make it at home with a healthy, satisfied smile. This would also make a decent pre or post exercise snack providing a good source of carbohydrate along with good quality protein from the milk. You can add a handful of nuts or some dried fruit for something extra too.
This was enough for two servings, increase the proportions as you like.
1/4 cup seed mix of your choice (pumpkin, sunflower, chia etc.)
1 Tbsp mielie meal
1/2 tsp cumin
1/2 tsp cinnamon
- Preheat your oven to 110ºC
- Pop all ingredients into a food processor/blender and blitz until smooth
- Spread the mixture over a non-stick baking tray or spray-and-cook a tray
- The mixture should be about 1/2 cm thick
- Pop in the oven for about 4 hours, keep an eye on it until it turns golden brown and is nice and dry
- Remove from the oven and let cool
- Break the cooked mixture up into flakes and store in an airtight container