
Both new cereals are delicately flavored with maple and vanilla and are truly crunchy, even after hanging out for a while in their milky bath, so that is also a positive factor in my mate's enjoyment of his morning meal. He abhors a soggy cereal and I like the whole grain additions of flax, amaranth, quinoa and buckwheat, as so many other breakfast options for the gluten-free diner are lacking in fiber.
You can find out more about the Nature's Path line of organic foods, and their gluten-free foods, at their website. I just bookmarked their recipes tab too as they have a lot of great ideas for smashing up their GF cereals into yummy-sounding baked goods and side dishes.
1 comment:
Hi! Thanks for your blog!
I made your gluten-free cheesecake recipe from 2007, and it was awesome. I am diabetic as well as being allergic to gluten, so I used Splenda instead of sugar. Most GF cookies are too high in carbs for me, but I found some great GF graham crackers made by Kinnikinnick that are not too high in carbs.
I actually messed up the recipe, but it turned out great anyway! Instead of cooking it and then spreading the sour cream on top and cooking it more, I put it all together and baked it all together. Still great!!
Thank you!!!
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