julie
used bran flakes (i love those!)
I used the bran flakes too.
Not exact matches
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond
flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I
used rice
bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli
flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
I wasnt sure which type of
bran cereal to
use (buds or
flakes).
* 1/2 cup / 125 g rye
flakes (I couldn't find these so I
used rolled oats * 1 cup / 100 g rolled oats * 1/2 cup / 65 g raw pepitas (I
used chopped raw pecans instead) * 1/4 cup / 15 g wheat
bran (I
used ground flax seeds instead) * 1/4 teaspoon kosher salt (I
used fine sea salt) * 1/2 cup / 25 g unsweetened coconut
flakes * 1/4 teaspoon ground cinnamon (optional) * 1/4 cup / 60 ml honey, plus more for serving * 2 tablespoons coconut oil or extra virgin olive oil * 1/2 cup / 60 g chopped dried mango (I
used organic, unsweetened dried mango)
I miss the way she
used to spoon sugar over my
bran flakes, and the look she'd give me when I'd ask for Just one more spoonful, please?
I would probably try
using some rice
bran or quinoa
flakes which are texturally similar, though their level of absorbency is different to oats.
The base is typically oatmeal, but you can also
use oat
bran, spelt
flakes, or granola.
Now weigh out the palm kernel
flakes, coconut oil, palm oil, olive oil, safflower oil, castor oil and rice
bran oil
using a digital scale and combine in a stainless steel pot.
Bokashi fermenting
uses a special mix called Effective Microorganisms (lactobacillus bacteria, phototrophic bacteria and yeast) and some sort of plant
flakes, usually wheat
bran.