4 recipes made with crunchy Whole Grain Thins
These WHOLE GRAIN THINS™ Ancient Grains pop like popcorn to make a delicious crispbread with a crisp enticing texture, moreish grain and nutty taste. They are perfect paired with your favourite toppings. Available in the biscuit aisle of most Woolworths stores.
Nectarine & Brown Sugar Muffins
Makes: 12 muffins
GF, V
=R2=
Ancient Grains Muesli Bars
Makes: 12 bars
V
=R1=
Avocado, Boiled Egg & Watercress
Serves: 1
GF, V
=R3=
Baked Sweet Potato with Mint, Pomegranate, Pumpkin Seeds & Feta
Serves: 2-3
GF, V
=R4=
For more information visit cornthins.com
4 recipes made with crunchy Whole Grain Thins
These WHOLE GRAIN THINS™ Ancient Grains pop like popcorn to make a delicious crispbread with a crisp enticing texture, moreish grain and nutty taste. They are perfect paired with your favourite toppings.
Servings
Prep time
Cook time
Recipe
Ingredients
- 100g rolled oats
- 8 WHOLE GRAIN THINS™ Ancient Grains slices, roughly crushed
- 150g plain flour
- 200g caster sugar
- 200g chopped dried fruit (we used apricots and figs)
- 50g mixed seeds (we used sunflower seeds and pepitas)
- 125g butter, plus extra to grease tin
- 50g honey
- 1 level tsp bicarbonate of soda
- 1 tsp vanilla bean paste
- Sea salt
Method
- Preheat a conventional oven to 180°C and grease and line a 20x30cm baking tin.
- Combine oats, Ancient Grains slices, flour, sugar, fruit and seeds in a large bowl and mix well.
- In a small saucepan, combine butter and honey, melt over a low heat then add bicarbonate of soda and vanilla, and mix well to coat all of the dry ingredients. Season with a pinch of salt.
- Press the mixture into the tin, flatten the surface then bake for 30-35 mins until golden.
- Allow to cool completely in the tin then remove and cut into 12 rectangular bars.
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