The ancient grains in Corn Thins pop like popcorn to make a delicious crispbread with an enticing texture and a moreish grain/nutty taste. Being gluten-free and non-GMO, they are the ideal crispbread to have with your favourite toppings. Available in Woolworths.
Peanut Butter & Banana Porridge with Ancient Grains Brittle
Makes: 4
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Coconut Yoghurt, Dragon Fruit, Strawberries & Blueberries
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Baby Spinach, Goat’s Cheese, Strawberry, Pecan & Balsamic Glaze
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- Ancient Grains brittle
- 6 Whole Grain Thins™ Ancient Grains slices, crushed
- ⅛ tsp bicarbonate of soda
- ½ tsp sea salt flakes
- 110g caster sugar
- 60g glucose syrup
- 30g butter
-
- Porridge
- 2 cups gluten-free quick oats
- 2½ cups milk, plus extra to serve
- 3 bananas, peeled & chopped
- 4 tbsp peanut butter
Method
- To make Ancient Grains brittle combine crushed Ancient Grains slices with bicarb and salt. Stir sugar, glucose, butter and 30mL water in saucepan over medium-high heat until sugar dissolves, then bring mixture to the boil and cook to 150°C. Add crushed Ancient Grains mixture, quickly mix (it will foam) then spread on baking paper. Cool completely then break into pieces.
- To cook porridge, combine oats and milk in large saucepan and cook according to packet instructions.
- Divide porridge between four bowls. Swirl 1 tbsp peanut butter through each bowl of porridge then top with banana and crushed Ancient Grains brittle.
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