Fancy a spot of baking this week but can’t get your hands on any flour? Fear not.
You can still whip up a wide range of delicious treats, simply by using the breakfast cereals you have in the cupboard at home!
But did you know that with just a few simple steps, you can turn breakfast cereals into a flour substitute that’s great for making everything from cookies to cheesecakes?
Darren Chapman, Nestlé Professional Business Development Chef said: “It’s great that so many people are home baking during the lockdown, but we know it’s not easy getting hold of ingredients like flour at the moment.
“That’s why it’s so handy to know that you can use whole wheat cereals like Shredded Wheat or Shreddies, that you may already have in the cupboard, to make a flour substitute that’s super healthy too.
“All you need to do is put the cereal into a food processor and blend until it becomes powder. Then use in the same way you would regular flour. It can be used for biscuits, many types of cakes and even pasta!”
Why not give it a try this weekend – here’s a luscious lemony recipe to start you off:
Shredded Wheat Lemon Drizzle Loaf
Serves 10
70ml rapeseed oil
175g Shredded Wheat, blended in a food processor to make flour.
1 1/2tsp baking powder
50g ground almonds
Zest of 2 lemons
120g caster sugar
50g lemon curd
2 eggs
225g Greek yogurt (0% Fat)
Glaze:
100ml water
Juice 2 lemons
100g caster sugar
Method:
- Pre-heat oven to 160C fan.
- Grease and line a non-stick loaf tin.
- Put the Shredded Wheat flour, baking powder and ground almonds into a large mixing bowl. Add the lemon zest and sugar. Beat the eggs with the yogurt. Add the oil then combine with the dry ingredients.
- Spoon half the mixture into the tin, make a small channel with the back of a spoon and pipe in the lemon curd. Not to the end though. Top off with the remaining cake mixture and smooth out.
- Bake for approx. 40 mins.
- For the syrup, place the sugar into a small saucepan with the lemon juice and water. Heat over a medium heat, stirring occasionally, to dissolve the sugar. Raise the heat and bring to the boil. Boil until slightly reduced and becomes like a syrup.
- Remove the cake from the oven and allow it cool slightly in the tin.
- With a skewer make lots of small holes over the top of the cake and pour over the syrup.
- Transfer to a cooling wire, pouring any syrup left in the base of the tin, over the top. Allow to cool completely.
