Homemade cereal bars packed with healthy goodness and the chocolatey crunch of Koko Krunch® are perfect for a mid-morning snack for the kids.
- Preparation Time
- 15 min
- Cooking Time
- 15 min
- Cooling Time
- Skill Level
- Serving Size
- 2 tablespoon canola oil
- 2 tablespoon honey
- 2 tablespoon agave syrup
- 1 egg
- 1 handful Koko Krunch®
- 6 tablespoon almonds (60g)
- 2 large glasses (like mugs) mixture of oats, nuts and seeds (250g)
- 1 tablespoon dehydrated cranberries or other dried fruits of your choice
- With a blender, reduce the Koko Krunch® into a fine powder and add the honey, agave syrup and canola oil.
- Mix the crushed almonds, cranberries (or other dried fruits) and the chosen mixture of oats, nuts and seeds. Add the Koko Krunch® and honey mixture and blend everything together with a wooden spatula. If mixture is too sticky add oatmeal, if it is very dry add honey.
- With the bottom of a glass, pack the preparation in a gratin dish lined with baking paper, and bake for 10 to 15 minutes at 200°C.
- Once preparation is off the oven, cut it into bars and let it cool.
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As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.
Not yet, but we will keep listening and responding to people’s needs.
The serving sizes mentioned on breakfast cereals can slightly differ, mainly due to differences in product density. Beyond its nutrients density, it’s also important for the portion size to suit the average cereal bowl. Some types of breakfast cereals, such as mueslis or granolas, are denser than traditional flakes; so a 30 g serving could look tiny and unrealistic in a bowl – that's why we use 45 g as a reference. These different serving sizes have been defined by the European cereals trade association and consistently applied by all industry members in Europe.
No. Even though some foods made with whole grain have a high GI, you can still benefit by including them in a healthy, balanced diet. Eating lots of whole grain can be good for the heart, even if the GI of the food is high. The whole population can benefit from eating more whole grain; the effect of low GI foods is still not clear.
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