Creative ways to use Cereal Outside of the Breakie Bowl
Cereal doesn’t just have to be for breakfast anymore!
Ever bought too many different types of cereal, only to have them sit in your cupboard for months on end going stale, just to throw them away? Perhaps the kids wanted to try something new but didn’t quite like the taste, and now you’re thinking to yourself what am I supposed to do with it now? Well instead of investing in dud cereals that don’t offer much in taste, health benefits or practicality outside of the breakie bowl, turn your choices to something that do. Our friends over at Freedom Foods have shared with us their favourite recipes that incorporate cereal into the mix – and they’re not just for breakfast!
Cluster Choc Topped Pino-Pops
- Blend the pineapple and yogurt on high until smooth, and pour into popsicle moulds and freeze for at least two hours.
- Melt chocolate in a glass bowl over a saucepan of boiling water.
- Roughly crush the Clusters in a large mortar and pestle (alternatively place them in a ziplock bag and crush with a rolling pin).
- Line a baking sheet with baking paper and remove one popsicle at time from its mould and dip into the chocolate then sprinkle with the crushed Cluster mix – the chocolate will set quickly because of the cold popsicle so work quickly.
- Place onto the lined tray and repeat with the other popsicles. Place back into the freezer to set for at least another half hour or until ready to serve.
The finished popsicle will keep in the freezer for at least 2-3 months.
Gluten Free Mango Muesli Muffins
1/4 cup pure honey
1/4 cup extra virgin olive oil
2 large eggs, free range or organic
1 tsp pure vanilla extract
3 cups gluten free flour (or combine 1 cup quinoa flour, 1 cup brown rice flour and 1 cup lupin flour)
1 1/2 tsp gluten free baking powder
1 tsp baking soda
1/4 tsp salt
1/4 freshly grated nutmeg
1 cup natural yogurt
1 banana, mashed
1 cup Crafted Blends Mango, Papaya & Macadamia Muesli
1/2 mango, diced small
- Preheat oven to 170°C and line a 12-cup muffin tin with waxed muffin cases.
- Mix honey with olive oil on a moderate speed, then add one egg at a time until fully combined, then add the vanilla extract.
- Using a separate bowl, sieve flour, baking powder and baking soda, then add the salt and nutmeg.
- Add the flour mixture, yogurt and mashed banana to the mixer, a little a time, alternating the three until all combined.
- Turn off the mixer and add the muesli and diced mango to the muffin mix, stirring in gently to mix through
- Spoon the mixture into the muffin tin and bake for 25 minutes or until golden brown and a skewer comes out clean.
- Remove muffins from the tin and allow to cool on a wire rack.
Cornflake Crusted Fish
3 cups of Freedom Foods Corn Flakes
1/2 cup gluten free flour
2 egg whites
2 tb water
Handful of fresh dill, finely chopped (or 2 tsp of dried dill)
4 white fish fillets (e.g. Snapper, Blue Eye Cod or Flathead)
1/2 cup extra virgin olive oil
- Blitz the cornflakes in a food processor until they resemble breadcrumbs (alternatively place them in a ziplock bag and crush with a rolling pin)
- Place the flour in a shallow dish.
- In a separate dish, whisk the egg whites with the water.
- Combined crushed Cornflakes with dill in a third bowl.
- Dip each fillet into the flour first to coat, then drench with the egg white, allowing any excess to run off, and finally coat in the Cornflake mix.
- Heat the oil in a large frying pan over a moderate heat and fry the fish fillets for 3-4 minutes on each side until nicely browned.
- Drain on kitchen towel and serve with mixed salad or vegetables of your choice.