Quick treats for the family
ONE of the best ways to learn to love multigrains is to whip up some deliciously wholesome meals with them. This will not require you to turn your diet around – instead, simply incorporate multigrain cereal in simple everyday recipes such as these:
Nestum Pancakes
Nestum Pancakes.
together until well mixed.
Beat egg whites with a balloon whisk or electric beaters until thick and foamy. Add the reserved two tablespoons of sugar and continue beating for another minute.
Fold half the beaten whites into the batter to lighten the mixture, then carefully fold in the remaining whites.
Put a non- stick frying pan on medium heat and lightly grease with a dab of oil. Pour one tablespoonful of batter per pancake on the heated frying pan, leaving 2cm to 3cm of space between each pancake. When golden brown, carefully flip the pancakes and cook the other side. Remove them from the pan and continue making all pancakes this way until batter is used up.
Serve pancakes topped with a spoonful of yoghurt and slices of fresh fruit.
Nestum Jumbo Chocolate Chip Cookies
Ingredients:
- 150g plain flour - 1/ 2 teaspoon baking powder - ¼ tsp salt - 60g Nestum All Family Cereal - 150g semi- sweet or bittersweet
chocolate chips - 80g walnuts, roughly chopped* - 150g unsalted butter, left to soften at room temperature for 10 minutes - 140g light brown sugar - 1 large egg - 1/ 2 teaspoon vanilla extract
Steps:
Sift flour and baking powder together. Stir in salt and Nestum All Family Cereal as well as the chocolate chips and walnuts.
Place butter and sugar in a medium- sized mixing bowl and beat with a wooden spoon until light and fluffy – about five minutes.
Add the egg and vanilla and continue beating until well incorporated.
Stir in the flour, Nestum, chocolate chips and nuts mixture. To form large cookies, place about two rounded tablespoons of mixture into a mound on a paperlined baking tin.
Flatten gently with a spoon ( so cookies are about 0.5cm thick) and bake in a preheated oven 170° C. Bake until cookies are crisp and golden brown – around 20 minutes ( as the cookies are large).
Cool baked cookies on a wire rack and when cool store in an airtight container.
Above quantity makes about 12 large cookies.
* Alternatively, use roughly chopped roasted salted peanuts instead of walnuts.