I’m excited to reveal that I have been working with Nestlé to create three delicious new recipes using Nestlé Gluten Free Cornflakes. You can see them right here right now! [widgetkit id=”19″]
You can find lots more information on the Nestlé Facebook page (click here) including a short video showing how to create these great recipes.
Ingredients
- 100 ml light extra virgin olive oil, plus extra for greasing baking tin
- 150 g bitter chocolate, chopped
- 120 g Gluten-Free Flour Mix, (see below)
- 100 g Nestlé Gluten-Free Honey Corn Flakes, finely crushed
- 1 tsp baking powder
- 0.25 tsp xanthan gum
- 150 g pecans, roughly chopped
- 150 g soft brown sugar
- 2 medium free-range eggs, room temperature
- 250 g skinless cooked sweet potato pulp (warm)
For the Gluten free flour - makes 500g
- 175 g sorghum flour
- 175 g potato starch
- 150 g tapioca flour
Instructions
- For this recipe, begin by making gluten-free flour. Next, horoughly sieve together the sorghum flour, potato starch and tapioca flour. Alternatively, the 3 ingredients can be mixed in a food processor and pulse until combined.
- Next, preheat the oven to 200C, gas 6. Line a 25cm square baking tray or baking dish with parchment paper and oil well.
- Melt the chocolate and oil together over a pan of simmering water or gently in the microwave. Be careful that the chocolate doesn't get too hot while doing this.
- In a bowl, mix the gluten-free flour, finely crushed cornflakes, baking powder, xanthan gum, pecans and sugar.
- Pour the warm oil and chocolate mixture into the warm potato pulp and beat well before adding the eggs.
- Finally, add the flour mixture to the wet ingredients and stir well.
- Spoon the mixture into a baking tin, bake for about 30 minutes or until set; the exact time of baking will depend on your oven.
- Remove from the oven and leave to cool slightly before cutting into squares to eat immediately, or freeze for future use.
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Nutrition Facts
Gluten-Free Corn Flake, Sweet Potato and Pecan Brownies
Amount per Serving
Calories
447
% Daily Value*
Fat
23
g
35
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Cholesterol
1
mg
0
%
Sodium
64
mg
3
%
Potassium
422
mg
12
%
Carbohydrates
58
g
19
%
Fiber
5
g
21
%
Sugar
17
g
19
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- gluten-free baked blind pastry shell (see below), 24cm x 4cm
- 2 tbsp vegetable oil
- 2 medium leeks, washed well and very finely chopped
- 2 garlic cloves
- 2 tbsp parsley, roughly chopped
- 150 g Gruyère cheese, grated or in small cubes
- 2 medium free-range eggs
- 300 ml milk, boiled and cooled for 10 minutes
- 0.5 tsp grated nutmeg
- salt and freshly ground black pepper
- 50 g Gluten-Free cornflakes, finely crushed
- or the Gluten-Free Pastry Shell:
For the Gluten Free Pastry Shell
- 140 g sorghum Gluten-Free flour mix (see tips below)
- 50 g Nestlé Gluten-Free Corn Flakes, finely crushed
- 0.5 tsp xanthan gum
- 1 pinch salt
- 90 g Stork margarine
- 40 g thick yoghurt or sour cream
- 1 tbsp white wine vinegar
- 1 medium egg yolk
- 1 beaten egg for glazing
Instructions
- For this recipe, begin by making the gluten-free flour by thoroughly sieving together the sorghum flour, potato starch and tapioca flour. Alternatively, the 3 ingredients can be mixed in a food processor and pulse until combined.
- Once the flour is sorted, you can turn your attention to the gluten-free pastry shell. Start by pre-heating the oven to 280C, gas 6. Next, place the flour, crushed corn flakes, gum and salt into a food processor. Add the margarine (ensuring this has just been removed from the fridge and is still cold) and pulse until you have a fine mix.
- Next, mix the yoghurt or cream, water, vinegar and egg together. Add the wet mixture to the flour and margarine mix in the food processor and pulse together well. The mix should come together easily to form a dough.
- Remove the dough from the food processor and gently knead it into a ball before leaving to chill for 2 minutes.
- Once the dough is chilled, sprinkle a little flour on your work surface and roll out into a flat circle.
- Line your tart or flan case with the dough before using a fork to make small pricks in the pastry. Then bake in the preheated oven for 25 minutes to set.
- Remove from the oven and carefully brush the cooked pastry with beaten egg to seal, make sure any cracks and pricks are well covered.
- Return to the oven for 5 minutes to set the beaten egg.
- Next, turn your attention to the tart filling. Then preheat the oven to 180C, gas 4. Heat the oil, add the leeks and garlic cook for ten minutes until nicely softened. Once soft, be sure to strain the leeks to remove any excess moisture.
- Once the leeks are dry, spread them evenly over the base of your freshly prepared gluten-free baked blind pastry shell.
- Sprinkle the leeks with parsley, top them with grated or cubed cheese, then place the tart on a baking tray.
- Beat the eggs with the warm milk, add a little nutmeg and season with salt and pepper. Pour this mixture over the cheese until the tart is well filled.
- Before putting in the oven, sprinkle over a good handful of crushed cornflakes!
- Bake for about 25-30 minutes. When the tart is ready, it should be set but with a slight wobble in the centre.
- Leave to cool slightly before cutting.
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Nutrition Facts
Leek and Gruyere Tart with Crunchy Gluten-Free Crust
Amount per Serving
Calories
405
% Daily Value*
Fat
29
g
45
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Cholesterol
145
mg
48
%
Sodium
333
mg
14
%
Potassium
242
mg
7
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
