Fancy a spot of baking this weekend but can’t get your hands on any flour? Fear not.
You can still whip up a wide range of delicious treats, simply by using the breakfast cereals you have in the cupboard at home!
Demand for flour has increased significantly during the Covid-19 lockdown, as more people take up baking at home.
And while the industry has doubled production, it is still struggling to meet demand.
But did you know that with just a few simple steps, you can turn breakfast cereals into a flour substitute that’s great for making everything from cookies to cheesecakes?
Ingredients
175 g Shredded Wheat, blended in a food processor to make flour.
70 ml rapeseed oil
1.5 teaspoon Baking powder
50 g Almonds
2 Lemons Zest
120 g Caster Sugar
50 g Lemon Curd
2 Eggs
225 g Greek Yoghurt (0% fat)
100 ml water
2 juice of lemons
Semolina (optional)