CORN THINS® are not rice cakes. They’re made from corn and taste delicious, like popcorn squished into a healthy crispbread. CORN THINS® products are gluten-free, non-GMO and contain good levels of fibre. Enjoy them on their own, with your favourite toppings, or even in some creative recipes, as created on this page.
Raw Lemon Curd and Blueberry Labneh Tarts
Recipe / Corn Thins
Makes: 6
V
=R2=
Pineapple and Kiwi Corn Thins® Crumble
Recipe / Corn Thins
Serves: 6–8
V
=R1=
Note: You need to begin this recipe the night before
Vegan (Carrot) Lox with Cream Cheese
Recipe / Corn Thins
Serves: 1
GF, VG
=R3=
Minted Pea Smash
Recipe / Corn Thins
Serves: 2
GF, V
=R4=
For more information visit cornthins.com
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 large pineapple, peeled & cored, roughly chopped
- 4 golden kiwifruit, peeled, roughly chopped
- ½ cup brown sugar
- 3 tbsp cornflour
- 1 tsp vanilla bean paste
- 1 tsp ground cinnamon
- Vanilla ice cream or coconut yoghurt, to serve
- CORN THINS® CRUMBLE
- 6 Corn Thins® Sesame slices, roughly crumbled
- 1 cup rolled oats
- ½ cup coconut flakes
- ⅓ cup ground flaxseed
- ¼ cup melted coconut oil
- Pinch sea salt
Method
- Preheat oven to 180°C. In a large, ovenproof dish combine fruit, sugar, cornflour, vanilla bean paste and cinnamon. Mix well until combined.
- In a separate bowl combine all crumble ingredients and mix well to coat. Pour over the top of the fruit mixture and spread out to evenly coat.
- Bake the crumble for 25–30 mins until golden and crunchy on top. Serve with vanilla ice cream, coconut yoghurt, or low-fat yoghurt.
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