Earlier in the month Kellogg's released All Bran Fibre Toppers, along with a group of other bloggers I was invited to try out a box and see what recipes I could create with it...the carrot being an opportunity to win sponsorship for BlogHer '12, it's in New York and we all know how I feel about NYC!
We have spent the last few weeks testing Fibre Toppers out with some good result.
Our kidlets love yoghurt but we have a rule that they are not allowed to eat just yoghurt for breakfast, they have to have it with cereal...usually that cereal is muesli and we end up with half eaten bowls. We all tried Fibre Toppers on yoghurt with 100% positive results, they are kind of light and crunchy and really are perfect with a bowl of fruit and yoghurt in the morning. A 25g serve of fibre toppers also provides around a third of the reccomended daily adult intake of fibre. Winner.
This was actually my dessert sometime last week, greek yoghurt teamed with cinnamon & vanilla stewed nectarines finished off with Fibre Toppers.
Next Lauren, Jess and I tried them sprinkled on a salad. They are great for adding to a salad to add a crunchy element without the calories you would get from something like nuts.
Chicken + Nectarines + Baby Spinach + Snow Peas finished with a serve of Fibre Toppers and splash of balsamic vinegar and dinner was served.
The Fibre Toppers are a little on the sweet side so they are better suited to savoury dishes with slightly sweet undertones...if that makes any sense at all? For my 'main' dish I decided to incorporate the fibre toppers into a vegetarian cannelloni. The result was delish, Sebastian gobbled it up without even commenting on the fact it was choc full of vegies. Jasmine was a little suspicious (as is the nature of a two year old) but the rest of us cleared our plates.
Spinach & Pumpkin Cannelloni - Serves 4-6 people
Ingredients
500g Japanese pumpkin
250g Frozen spinach, thawed
250g Ricotta
1 Egg
1 Bunch Spring Onions, cleaned and chopped
1 packet 12 fresh Cannelloni sheets
700mL bottle tomato passata
1Tbs Olive Oil
1 Cup finely grated parmasen chees
1 Cup + 1/2 Cup All Bran Fibre Toppers
Method
Peel and dice the pumpkin into 1" dice, pop it into a baking tray with the olive oil and plenty of freshly ground pepper. Roast at 180C until soft, check after 30 mins leaving a little longer to make sure it is nice and mushy if neccesary.
In a large bowl mix together the roasted pumpkin, spinach, spring onions and ricotta until well combined. Add the egg and 1 cup of fibre toppers and mix until just incorporated.
Pour about 1/3 of the bottle of passata into the base of a large baking dish, spreading it out to cover.
Roll about 2 large tablespoons of the mixture into each of the cannelloni sheets and place them with the join facing down into the baking dish. Repeat until all the sheets have been used.
Pour the remaining passata over the cannelloni and top with the parmasen cheese and Fibre Toppers.
Bake at 180C about 25-30mins until the top is golden and the sauce is bubbling.
Seriously Good. Love that crunch factor that the Fibre Toppers give it...along with the knowledge there is some extra of that all important fibre in there for us!
There are plenty of other bloggers who have been posting their recipes using All Bran Fibre Toppers, check out the Twitter #AllBran hashtag for lots of great ideas! One of my personal favourites would have to be Glow's Pistachio Dukkah Chicken Schnitzel...seriously genius (and I love that she spells schnitzel properly, winner)!
I've got plenty more ideas on how to incorporate the fibre toppers into our meals...but I'm going to have to tuck them away for another day...I somehow managed to spend about 4 hours on my feet in the kitchen today and, whilst I'm pretty organised for meals and lunchboxes this week, I'm pretty knackered!
Tatum xx
*Coming Soon*
*Coming Soon*
