![]() ![]() In other words, mostly wholegrain wheat, with just a little sugar, salt, and barley malt for flavour, and some extra B vitamin and iron fortification for energy. Wholegrain wheat (97%), sugar, salt, barley malt extract, vitamins (niacin, thiamin, riboflavin, folate), mineral (iron) Here’s a quick snap of the ingredients list: Compared to the sugar soaked rice puffs, cocoa puffs, and even many supposedly health-positive mueslis and granolas, weetbix are very low in both sugar and contain no added oils. Watch How To Make Banana Bread Weetbixĭespite any reservations you might have, weetbix (otherwise known as weet-bix in NZ, weetabix in the UK, or just wheat biscuits), are actually a pretty healthy option for breakfast. Watch my 1 minute vid below, then give them a try this week! I’d love to hear what you think. Have them warm, or pop them in the fridge to chill – either way they’re surprisingly delicious. I do a quick instant soak with boiling water, then layer the toppings, so you’ll only need 5 mins to prep them in the morn. ![]() The trick with mine though – no overnight soak needed. Creamy and sweet, yet with zero added sugar.Inspired by the cosy warming flavours of banana bread.A cross between a brekky parfait, bircher muesli, and overnight oats. ![]() Oh yes, these 90’s inspired Banana Bread Weetbix are: Given I pretty much spent five years of high school eating weetbix with milk and sugar, it feels like a bit of a home-coming too. When someone told me there was a trend going round the social-spheres of soaked overnight weekbix, I couldn’t resist creating my own version. Creamy banana-infused weetbix topped with rich coconut yoghurt, fresh sliced banana, and the most moreish maple cinnamon walnuts. Six: Spoon into a lightly greased muffin tin and bake in the centre of a preheated oven for 20 minutes.Did you love weetbix as a kid? If so, try this nostalgic number for brekky this week. Mix with a fork and add the sunflower oil and maple syrup.įour: Stir the wet ingredients into the dry. Three: Crack a small egg into a measuring jug and add enough to milk to make 170ml. Two: Crumble in two Weetabix biscuits and stir. One: Place plain flour, sugar, baking powder and spices in a medium-sized bowl. spices: cinnamon, ginger and nutmeg – I like to freshly grind my own nutmeg for better flavour.caster sugar (or granulated for my overseas readers).INGREDIENTS NEEDED FOR THESE BLUEBERRY WEETABIX MUFFINS Six muffins are just enough, and these didn’t last long enough to even get cold. It only makes a half batch so you’re not left with extra muffins laying around tempting you all day. ![]() I have to say these are a rather lovely breakfast muffin indeed, and a great way to use up those stale Weetabix in the back of the cupboard (although how can you tell if they are stale or not?!). This post was updated with new photos in February 2019. He then ate three!īelow, two of the original photographs taken in 2015. He was so excited about trying out our new bake that he grabbed one off the cooling rack and blew on it to cool it down quickly so he could eat it. Unable to just leave a recipe alone (her’s is vegan and I’m not keen on the texture of eggless bakes) I adapted it slightly, and the five-year-old and I made a batch of our own Banana Weetabix Blueberry Muffins. Late the other evening a mainland supermarket sponsored post showed up on my Facebook feed – Weetabix could be crumbled up and used in baking! I’d never thought of this before! So, the following morning I searched Google for recipe inspiration and came up with Fuss Free Flavour’s Wheat Biscuit Blueberry Muffins. My daughter can pack away a surprising number of them first thing in the morning with lashings of ice-cold milk. My children, on the other hand, love Weetabix. * Saying that I don’t think I’ve even tried Weetabix because of that childhood created aversion! I just can’t stomach mushy, texture-less food. Same goes with Shreddies (and risotto and rice pudding). This aversion stems from a childhood of being forced to sit and eat every bite of breakfast after breakfast of shredded wheat with hot water, left to go soggy and cold and blergh. I’m all for the low sugar, high fibre thing they’re going for, but I can not abide soggy breakfast cereal. The pre-recipe blurb no one actually reads
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