Cereal Recipes
EASTER NO-BAKE SHREDDIES CARROT CAKE BALLS
For an easy no-bake easter recipe look no further. These Shreddies carrot balls are easy and super tasty!
- Preparation Time
- 20 min
- Cooking Time
- 0
- Cooling Time
- 30 min
- Skill Level
- Easy
- Serving Size
- 16
Ingredients
- 125 g dates, chopped and pits removed
- 90 g Shreddies
- 4 tablespoons desiccated coconut
- 1 teaspoon mixed spice
- 275 g Carrots, grated
- 1 teaspoon vanilla extract
- 75 g white chocolate (for decoration)
- 16 Shreddies (for decoration)
Instructions
Method
Microwave the dates for 20 seconds on full-power to soften them. Put the dates into a food processor and blitz to form a paste. Remove the paste and set aside in a bowl.
Put the Shreddies, desiccated coconut and mixed spice into the food processor and blitz to form a crumb.
Add the grated carrots, dates and vanilla extract into the food processor, and blitz with the shreddies to form a thick paste.
Roll out 16 balls of the carrot cake mixture, they will be about 30g each.
Melt the white chocolate in a glass bowl over a pan of simmering water. Remove the glass bowl from the pan and leave for a few minutes to cool and get a little thicker. Spoon a teaspoonful of the melted chocolate over each ball and top each with a Shreddie.
Let the balls firm-up in the fridge for 30 minutes before serving.
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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.
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
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 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.
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.