This recipe came about because I was making cornflakes, for which one needs a food processor, and my food processor is so small that I halved the recipe; the idea was to do it in two batches. But when I had the first batch in the oven, I felt that it would be too easy to do the same thing all over again. I wanted to try something new, no recipes and rules, so looking over my baking cabinet, I decided to use almond flour instead of cornmeal, and orange flower water instead of regular water. So that is what I did.
I’m sharing this recipe with you because it’s easy and fast and the result is pretty good. The almond and orange flower flavors are both muted, which I think is probably for the best, since this is breakfast cereal after all.
Start in the bowl of a food processor, add all purpose flour, and almond flour, (if you don’t have almond flour, you can make it by pulsing almonds in a food processor), salt, and olive oil, and run the food processor until they are combined.
Stir the honey into very hot water to soften it, and then stir in the orange flower water. (If you don’t have orange flower water, you can leave it out. You could try rose water if you want to get crazy, or a few drops of some flavor extract, maybe vanilla. It’s up to you. You’re the one who has to eat it.) Add this liquid to the food processor.
Process for just a few seconds until the dough is combined.
Turn it out onto a piece of wax paper.
Form it into a pancake or ball or something. Cut it into pieces about the size of your thumb. Roll each piece with a rolling pin so that it is pretty flat. Don’t sweat it too much since you’re about to run it through the pasta maker.
Not just any pasta maker – your mom’s vintage 1960s pasta maker!
Dust a baking sheet with cornmeal and preheat your oven to 160 degrees Celsius.
Pass each of these pieces through your pasta maker, starting with the lowest setting (#1) and going up to setting #3. You probably won’t be able to roll them any thinner, because this dough is not the most forgiving. Lay out the pieces on the baking sheet. Bake for about 15-20 minutes.
Break them up into pieces. Eat them like any other breakfast cereal, milk and berries or bananas or whatever you do.
Almond Flake Cereal
3/4 cup all purpose flour
1/4 cup almond flour
1/4 tsp salt
1/2 tbsp olive oil
1 tbsp very hot water
1 tbsp Greek thyme honey
1 tbsp orange flower water
cornmeal for dusting
1. Combine flours, salt, and oil in food processor; run to combine.
2. Stir honey into water. When dissolved, add orange flower water. Add this mixture to the food processor. Run for several seconds until combined. Dust a baking sheet with cornmeal and preheat oven to 160 degrees C.
3. Turn out dough onto wax paper and form into a pancake with hands. Cut into 1.5″ pieces. Pass through pasta maker from #1 to #3. Lay out dough on baking sheet.
4. Bake 15-20 minutes until crispy. Allow to cool. Break into small pieces with hands. Serve with milk as any other breakfast cereal.
Be sure to check out my cornflake-making experience!
This post is linking up with: