Make Cornflakes Yourself: 3 Delicious Recipes

Recipe 1: Make sugar and gluten-free cornflakes yourself

You need these ingredients to make your own corn flakes: a liter of water, 900 grams of corn flour, some sea salt, about a teaspoon of coconut oil, and 100 grams of coconut oil for baking.

• In the first step, mix all the ingredients well together until a non-sticky dough is formed.
• Then shape the dough into a roll and cut it into about 40 equal parts.
• Now roll each piece of dough into a ball, which you roll out with a rolling pin into a very thin, round cake.
• Bake the resulting tortillas in a dry pan on both sides – about a minute per side is enough,
• Transfer the baked tortillas to another pan that has coconut oil melted in it. Cook the tortillas on both sides until crispy.
• After baking, place the crispy tortillas on kitchen paper to soak up the excess coconut oil.
• After cooling, you can break the tortilla into small, bite-sized pieces so that they look like cornflakes too.
• The cornflakes will keep for a few days in a tightly sealed jar without becoming soft or sticky. Tip: If the flakes are no longer crispy, you can briefly bake them on a tray in the oven (175 degrees circulating air). Important: Don’t forget to turn around!
• You can garnish the fresh cornflakes with fruit, for example, and eat them with milk or yogurt.

Recipe 2: Make your own spelled cornflakes

Ingredients for healthy spelled cornflakes: one liter of water, 900 grams of spelled flour, honey (as required), some sea salt, about a teaspoon of coconut oil, and 100 grams of coconut oil for baking.

• The spelled cornflakes can be prepared in the same way as the corn flakes from recipe 1. First, mix all the ingredients together until you have a dough that is easy to roll out.
• Form the dough into a roll and divide it into about 40 equal parts.
• Roll each piece of dough into a ball, which you then roll out into a thin flatbread.
• Bake the uncooked flatbread on both sides in a dry pan. One minute per side is sufficient.
• Then leave out coconut oil in another pan and add the baked flat cakes. Fry the flatbreads on both sides until they are crispy.
• After baking, place the crispy spelled flakes on paper towels to soak up the excess coconut oil. After cooling, you can crush the flakes as you wish.

Recipe 3: Cornflakes with chocolate and almonds

Ingredients for delicious chocolate-almond cornflakes: one liter of water, 900 grams of corn flour, some sea salt, a little honey or sugar to sweeten if necessary, about a teaspoon of coconut oil, 100 grams of dark chocolate coating, 150 grams of whole milk coating, 100 grams of almond sticks, 100 grams for baking coconut oil.

• First, bake the cornflakes as described in recipe 1. If you prefer spelled cornflakes, you can use recipe 2 as a guide.
• When your homemade cornflakes are ready and cooled, chop the two couvertures into small pieces and heat the chocolate over a water bath until it melts.
• Put the melted and warm couverture in a bowl with the cornflakes and the almond sticks. Mix well until the chocolate coats each flake.
• In the last step, use a teaspoon to form small heaps that you let cool on a baking sheet.
• The chocolate-almond cornflakes are particularly delicious with yogurt and fresh fruit.