100g Wheat Bran
140g Whole Wheat Flour
2 tbsp Ground Flaxseed helps binding
2g Salt
1/4 tsp Baking Powder or Soda
2 tbsp Maple Syrup
1 tbsp Coconut Oil
120ml water
Preheat the oven to 160c
Combine in a large bowl all the dry ingredients bran, flour, flaxseed, salt, baking powder, then add all the wet ingredients (water, oil, syrup ) and mix until a sticky dough forms.
Divide the dough in half, place on the prepared parchment paper and cover with another sheet of parchment. Roll the dough out extremely thin (1mm), the same with other piece,
Remove the top sheet of parchment & bake for 10–15 minutes until the sheet is dry and rubbery.
Let the sheet cool, then break it into small, irregular flake-sized pieces like Bran.
Reduce the oven temperature to 130c-140c, then you do a second bake
Spread the flakes back onto the baking sheets, bake for another 15–20 mins, stirring every 5 mins until completely dry & crunchy.
100g Wheat Bran
140g Whole Wheat Flour
2 tbsp Ground Flaxseed helps binding
2g Salt
1/4 tsp Baking Powder or Soda
2 tbsp Maple Syrup
1 tbsp Coconut Oil
120ml water
Preheat the oven to 160c
Combine in a large bowl all the dry ingredients bran, flour, flaxseed, salt, baking powder, then add all the wet ingredients (water, oil, syrup ) and mix until a sticky dough forms.
Divide the dough in half, place on the prepared parchment paper and cover with another sheet of parchment. Roll the dough out extremely thin (1mm), the same with other piece,
Remove the top sheet of parchment & bake for 10–15 minutes until the sheet is dry and rubbery.
Let the sheet cool, then break it into small, irregular flake-sized pieces like Bran.
Reduce the oven temperature to 130c-140c, then you do a second bake
Spread the flakes back onto the baking sheets, bake for another 15–20 mins, stirring every 5 mins until completely dry & crunchy.
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