Whole Grain

Shreddies Lemon Drizzle Loaf

Fancy a spot of baking but can’t get your hands on any flour? Fear not.You can still whip up a wide range of delicious treats, simply by using the breakfast cereals you have in the cupboard at home! Demand for flour has increased significantly during the Covid-19 lockdown, as more people take up baking at home. And while the industry has doubled production, it is still struggling to meet demand.But did you know that with just a few simple steps, you can turn breakfast cereals into a flour substitute that’s great for making everything from cookies to cheesecakes?

Preparation Time: 15 min
Cooking Time: 40 min
Skill Level: Medium
Serving Size: 10

Ingredients
70 ml	Rapeseed oil
175 g	Shreddies blended in a food processor to make flour.
1.5 teaspoons	Baking powder
50 g	Almonds
2	Lemons Zested
120 g	Caster Sugar
50 g	Lemon Curd
2	Eggs
225 g	Greek Yoghurt (0% fat)
50 g	Semolina (optional)
100 ml	water
2	juice of lemons
100 g	Caster Sugar

Instructions

Method:

1. Pre-heat oven to 160C fan.

2. Grease and line a non-stick loaf tin.

3. Put the Shreddies flour, baking powder, ground almonds and semolina (optional) into a large mixing bowl. Add the lemon zest and sugar. Beat the eggs with the yogurt. Add the oil then combine with the dry ingredients.

4. Spoon half the mixture into the tin, make a small channel with the back of a spoon and pipe in the lemon curd. Not to the end though. Top off with the remaining cake mixture and smooth out.

5. Bake for approx. 40 mins

6. For the syrup, place the sugar into a small saucepan with the lemon juice and water. Heat over a medium heat, stirring occasionally, to dissolve the sugar. Raise the heat and bring to the boil. Boil until slightly reduced and becomes like a syrup.

7. Remove the cake from the oven and allow it cool slightly in the tin.

8. With a skewer make lots of small holes over the top of the cake and pour over the syrup.

9. Transfer to a cooling wire, pouring any syrup left in the base of the tin, over the top. Allow to cool completely

10. Enjoy :)

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Do Nestlé products in emerging countries have more salt than products in developed/developing countries?

For the last 15 years we’ve been working to reduce the sodium (which is the major component of salt) in our breakfast cereals across the world, because we want to keep on making them more nutritious. Achieving consistency on all products, in all countries, takes time - so some may have more sodium than others. Our aim is for all our cereals – globally – to have the same reduced levels of sodium, with a target of less than 135mg per serving in all our children’s products.

What are the health and nutritional benefits of Nestlé Gluten Free Corn Flakes?

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

How can I find foods made with whole grain?

Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too. It’s easy to know if a Nestlé breakfast cereal is made with whole grain: just look out for the Green Banner and whole grain tick on top of the box.

I’ve heard a low GI diet can help me lose weight. Is this true?

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.

Why does Nestlé label vegetable oil?

Because it’s industry practice to label seasonal oils (oils that aren’t consistently available across the year). In Europe it’s now mandatory to detail the types of vegetable oils used in a food product. So it’s no longer permitted to use the term “vegetable oil” on a label.

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