Vegan Cornflake Breakfast Cookies Recipe
- 1/2 cup Margarine
- 1 cup Sugar
- 1 tbsp Peanut Butter
- 1 Egg Replacer
- 1 tsp Vanilla Essence
- 1/4 cup Nuts chopped
- 1 cup Cornflakes
- 1 cup Coconut
- 1 cup Oats
- 1 cup Flour
- 1 tsp Baking Soda dissolved in a little water
- Preheat oven to 180°C.
- Cream margarine, sugar and peanut butter.
- Add egg replacer.
- Add baking soda dissolved in a little water.
- Add rest of the ingredients.
- Mix and make balls.
- Bake for 15 minutes or till light brown.
Today’s Featured Ingredient
Cornflakes is a cereal made from toasted flakes of corn. It was first made by John Harvey Kellogg in 1894. He created it as a food for the patients of the Battle Creek Sanitarium. It was so popular with the patients that they created the Kellogg company to produce cornflakes for the wider public.
Since the original product sugar, salt, malt and vitamins has been added to the cornflakes to make it more palatable and healthier.
They also started experimenting with other grains such as wheat, oats, rice and barley to see if they could create different products using the same process. As a result Rice Krispies were discovered and first manufactured in 1928.
Since then many other companies started creating their own brand of cornflakes. Such as Post Toasties, Sanitarium Skippy cornflakes and others.
Cornflakes are normally served for breakfast with cold milk and fruit. They are however also used in biscuits and other dishes as well. Crushed cornflakes can also be used instead of breadcrumbs when breading meat, etc.