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The Washington Post

Banana-Walnut Bran Flakes

Banana-Walnut Bran Flakes 5.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Mar 12, 2014

These sweet flakes taste like crunchy banana bread. This would be a fun project for kids -- to see how "real cereal" is made.

Make Ahead: The flakes can be stored in an airtight container at room temperature for up to 2 weeks.


Servings:
5 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 5-6 servings; makes 5 to 6 cups

Ingredients
  • 3 tablespoons chopped walnuts
  • 3 to 4 tablespoons dried banana chips
  • 1/2 cup wheat bran
  • 1/2 cup whole-wheat flour
  • 2 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup milk
  • 1/4 cup water

Directions

Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.

Combine the walnuts and banana chips in a food processor; process for about 45 seconds to the consistency of coarse sand.

Sift together the wheat bran, flour, sugar, baking powder and salt in a mixing bowl. Add the milk, the water and the walnut mixture; stir to form a soft dough.

Spray one side of two large pieces of plastic wrap. Divide the dough into thirds; roll a third of the dough between the greased sides of plastic wrap as thin as possible. Carefully remove the top sheet of plastic wrap; invert the dough on the lined baking sheet, then carefully peel away the remaining plastic wrap. (You will be using the plastic wrap again.) Bake for no more than 10 minutes, checking it often after 7 minutes to avoid burning. Transfer the large, baked flake on its parchment paper to a wire rack to cool.

Line the baking sheet with a clean piece of parchment paper; grease the same plastic wrap sheets before each use. Repeat the rolling, baking and cooling steps to use all of the dough.

Reduce the oven temperature to 275 degrees.

Crack each cooled, large baked flake into smaller flakes. Arrange all on a single (lined) baking sheet. Bake for about 20 minutes or until they are dry and crisp, stirring them every 5 minutes.

Cool completely before serving or storing.


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Recipe Source

Adapted from "Irish Pantry: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love," by Noel McMeel with Lynn Marie Hulsman (Running Press, 2014). An earlier version of this recipe incorrectly spelled co-author Lynn Marie Hulsman's first name. This version has been updated.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6): 110


% Daily Values*

Total Fat: 4g 6%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 105mg 4%

Total Carbohydrates: 17g 6%

Dietary Fiber: 3g 12%

Sugar: 6g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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