- 1 cup Erewhon Crispy Brown Rice Cereal
- 1 cup Erewhon Organic Corn Flakes Cereal
- 1/2 cup Bob’s Red Mill Almond Meal/Flour
- 1/4 cup Bob’s Red Mill Oat Bran
- 1/4 cup Bob’s Red Mill Golden Flaxseed Meal
- 1/4 teaspoon Salt
- 1 packet Stevia
- 1 tablespoon Pure Vanilla Extract
- 1/2 teaspoon Pure Almond Extract
- 1/4 cup Honey
- 1/4 cup Plain, Unsweetened Almond Milk
- 1/2 cup Sliced Almonds
- Canola Oil, to oil your hands
Preheat oven to 325F; line 2 half-sheet pans with parchment paper or silpant liners.
Add the brown rice cereal and cornflakes cereal to a food processor and process until it forms a meal; pulse in the almond meal, oat bran, flaxseed meal, salt, and stevia. With the motor running, pulse in the vanilla extract, almond extract, honey, and finally the almond milk.
Divide the dough in half and place each half on its own sheet pan; lightly oil your hands and spread the dough out as much as you can on each pan. Cover the dough with a piece of parchment paper and use a small roller (or a small glass) to gently roll the dough out over the parchment, getting it as thin and even as possible. Bake both pans of dough until they feel dry and are starting to turn golden at the edges, about 15 minutes, rotating the pans once, and checking often for doneness after 10 minutes.
Remove from oven, turn oven temperature down to 275, and cool completely; break the cereal up into about 1/2-inch flakes. Spread the cereal and sliced almonds in an even layer on 1 baking sheet and bake until the flakes are golden and dry, about 45 minutes (actual cooking time will depend on how thick your flakes are), gently stirring the flakes every 10 minutes. (I wanted mine extra dry, so after 45 minutes I turned off the oven, left the oven door ajar, and let the cereal cool as the oven cooled down.)
Once cooled completely, store the cereal in an airtight container at room temperature for up to 2 weeks.
Source: Faith Gorsky of An Edible Mosaic