These Corn Flake Graham Crackers actually use your favorite cereal in a unique way. That’s right, there are corn flakes mixed into the flour mixture. Light, crisp, crunchy, and semi-sweet, they are the perfect treat for dunking into an ice-cold glass of nondairy milk!
One of the things I love doing over here at Fork & Beans is finding everyday ingredients and using them in unexpected ways (as you can see with my Cauliflower FauxMeal and DIY Snack Packs). Since my pregnancy, I have been on a HUGE cereal kick, loading them up in my pantry by the boatload. And I’m not really partial either; I’m an equal-opportunist when it comes to cereal. From the healthiest, no-sugar-added ones all the way to the “there is no way this is healthy for you” breakfast treat, I like variety. So when I got the amazing opportunity to work with the incredible Attune Foods (hello lots of cereal!), I knew it was a chance to branch out and find new ways to use Erewhon’s soy, dairy, and gluten free corn flakes.
That’s right, I snuck in corn flakes into these graham crackers! Not only that, I actually ground them into a flour, making these Corn Flake Graham Crackers crunchy with a unique hint of corn goodness. Who knew cereal was so versatile and made a great flour substitute?!
Follow below for step-by-step picture instructions on how to assemble the Corn Flake Graham Crackers dough and what it should look like:
*Also note that you can use your favorite cookie cutters to make fun shapes for your Corn Flake Graham Crackers instead of making rectangles.
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Corn Flake Graham Crackers
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 dozen 1x
Ingredients
- 1/2 c. Erewhon Corn Flakes flour* (see instructions)
- 1/2 c. Cara’s GF All-Purpose flour blend
- 1/4 c. brown sugar
- 2 Tbsp. flaxseed meal
- 1/2 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/4 tsp. sea salt
- 2 1/2 Tbsp. solid coconut oil (use refined for no coconut flavor), or shortening
- 3 Tbsp. nondairy milk
- 1 Tbsp. molasses
- 1/4 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees.
- To make the corn flake flour, grind the corn flakes in a food processor until it’s a fine flour. You will need to sift it to make sure all the large pieces are kept out.
- Combine all the dry ingredients (flours, sugar, flaxseed meal, baking soda, cinnamon and salt) together in a medium bowl.
- With a fork, add the solid coconut oil into the flour until evenly clumpy.
- Place the remainder of the ingredients into the flour mix. If the mix feels too dry still, add another 1/2 Tbsp. milk. Make into a dough ball.
- Divide into two balls. Roll out one ball between two pieces of parchment paper until 1/4-1/8″ thick and in closely shaped like a rectangle.
- Using a pizza or pie cutter, cut to form desired shapes. Take a fork and gently poke holes into dough. Sprinkle with sugar, if desired.
- Transfer the parchment paper onto a cookie sheet and bake for 15-18 minutes, or until lightly browned along the edges. Allow to cool completely to fully firm up.
Using cornflakes as a flour is absolutely genius. I normally use it as a substitute for breadcrumbs but never flour. Love the crackers already.
This is such a good idea! I blitz lots of things to make flours but never cornflakes!! You are the queen of graham crackers! Love this and will be trying it
These sound like a tasty treat! I wouldn’t have thought of grinding the cereal up- genius!
I love the idea of using every day ingredients in new ways! Thanks for the love, Kendra <3
These look fantastic, we go through spurts with graham crackers here. I bet my little would devour these. So creative using the cornflakes as a base, I bet they give these an excellent crunch.
There is just something about a good graham cracker with the right amount of milk, am I right? 😉
Cara, I absolutely love your creativity – you are amazing. Just read that you’ve been having a huge cereal kick and because you’re soon having a baby, I feel urged to share some ‘not so good news’ about grains with you. As a mom myself, I wish I had known about this when my kids were young but it wasn’t until after becoming chronically ill myself and searching for answers on health, that I’ve found multiple, highly credible sources that verify that today’s ‘grains’ are just as bad as white sugar. I urge you to look up the following to see learn a bit more to enhance your vegan journey to health. Dr.William Davis the author of Wheat Belly & Dr.David Perlmutter the author of Grain Brain & Dr.Joseph Mercola the author of The No-Grain Diet and Dr. Gabriel Cousens the author of Rainbow Green Live Food Cuisine. You may want to check out naturalnews.com also for a ton of articles on grains. Thank you again for your amazing work. Wishing you and your family all the best in 2017!
see also DavidWolfe.com – he has great info on how to avoid grains, he’s known as the nutritionist’s nutritionist! (btw grains include oats, corn, rice… not just wheat etc.)