Bran recipes
These tiny flakes are the husks that are separated from cereal grains before the latter are milled into flour. Bran should not be confused with chaff, which is coarse and surrounds the grain without being part of it. Bran contains part of the grain’s endosperm, and the more endosperm it has, the more nutritious it is. Bran is removed during the flour-making process and sold separately. Although the term generally describes dark-brown wheat husks, it can also be applied to other cereal grains and rice.
Add mashed banana to muffins to reduce the amount of added sugar required. Wholemeal flour packs fibre into the muffins to keep you fuller for longer.
Each serving provides 140kcal, 3g protein, 15g carbohydrates (of which 8g sugars), 7g fat (of which 3.5g saturates), 3g fibre and 0.4g salt.
More bran recipes
Buyer's guide
Bran is available in health food shops and supermarkets.
Storage
Store in an airtight container in a cool, dry place.
Preparation
As it contains high levels of fibre and Vitamin B, bran is used as a dietary supplement and added to breads and breakfast cereals. It is also used in soups, fish stews, pastry, and cakes.
