See the recipes below for some of the delicious creations you can make with Corn Thins.
Baked Sweet Potato, Mint, Pomegranate, Pepita & Feta
Serves: 2-3
=R1=
Chocolate Muesli
Serves: 10-12
=R2=
Gluten-free Meat Balls
Makes: 40 small meatballs
=R3=
Brie, Asparagus & Mushrooms
Serves: 1
=R4=
Servings
2-3
Prep time
Cook time
Recipe
Ingredients
- 1 small sweet potato, sliced into 5-10mm slices
- Olive oil
- 6 CORN THINS® or Whole Grain Thins™ Ancient Grains slices
- 100g feta
- Sprinkle pepita seeds
- Seeds 1 pomegranate
- Mint leaves
Method
- Preheat oven to 180°C.
- Place roasted sweet potato slices on a baking tray with baking paper. Rub a little olive oil onto each side of the sweet potato slices, then place in oven for about 45-60 mins, or when slices are slightly soft. Once cooked, put aside to cool. Any unused sweet potato can be store in the fridge for a few days.
- To ensemble, simply layer roasted sweet potato slices onto each CORN THINS® or Whole Grain Thins™ Ancient Grains slice, then sprinkle on feta, pepita seeds and pomegranate seeds. Garnish with some mint leaves. Enjoy!
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
