Easy recipe for homemade corn flakes that is sprouted, easy to digest, and loaded with nutrition.
In a large skillet, melt enough expeller pressed coconut oil so that the oil is about an inch deep. Heat the oil to 300-325F, being careful not to let the temperature rise above 350F - 375F as this is the smokepoint of coconut oil. Free radicals begin to form in the oil if you exceed the smokepoint.
You can check the temperature using a frying thermometer or just keep the tortillas to a light sizzle as they are frying and you will know that you are in the safe temperature range.
Place several tortillas at a time into the heated oil. Fry until light brown. This will happen very fast - only a minute or so!
Remove fried tortillas from the oil with stainless steel tongs and place on plates covered with an unbleached white towel. Very lightly sprinkle with sea salt.
Continue the process until all 24 tortillas are fried.
When the tortillas are cool to the touch on the towel lined plates, break each of them up into small, bite sized pieces.
Serve homemade corn flakes immediately in a bowl with whole raw milk and a bit of whole sweetener or fruit. Store the remaining corn flakes cereal in a half gallon glass mason jar as shown in the picture or some other airtight container.
Be sure to use organic corn tortillas. Nonorganic corn is usually genetically modified (GMO).
If you wish to use nonsprouted organic corn tortillas, that is fine, but sprouted corn tortillas are much more nutritious.