Corn Thins Granola & Papaya Brekky Bowl
Jacqueline Alwill from Good Chef Bad Chef has created this delicious and nutritious breakfast recipe using Corn Thins slices, which is not only gluten free, but the whole family will love.
To make:
Heat oven to 170°C and line a baking tray with greaseproof paper.
Add finely chopped Corn Thins slices to a mixing bowl. Melt coconut oil, honey, vanilla and cinnamon together in a microwave-proof bowl or cup, whisk then pour over the corn thins and toss to coat.
Add the coconut, almonds and pepitas and toss, then spread over the baking tray. Bake for 5-6 minutes to crispen the ingredients.
Once cooked fold through the sultanas, hemp seeds and dried apricots or peaches.
8 Corn Thins slices, finely chopped (makes 2 cups)
1 tbsp coconut oil
1 tbsp honey
1 tsp vanilla extract
½ tsp ground cinnamon
½ cup flaked coconut
¼ cup almonds, roughly chopped
2 tbsp pepitas
¼ cup sultanas
1 tbsp hemp seeds
½ cup dried apricots or peaches, diced
To serve:
1 ripe papaya, seeds removed
1 cup Greek yoghurt
Still Hungry?
Still Hungry, then why not try something else. Check what is in your fridge or pantry, or view any of our other CORN THINS recipes for some tasty ideas.
