Make It A Ho Ho Whole Grain Holiday

(NC) – Canada’s Food Guide recommends adults aim for 6-8 servings of grain products per day, and make at least half of those whole grain. Yet 7 out of 10 Canadians report they are not getting enough. Don’t let the holiday season get in the way of healthy eating. It’s a good time to get creative and find new ways to add more whole grains to one’s diet. Whole grain cereals are an easy, economical way to boost your intake of whole grains. Think outside the bowl and find new ways to incorporate them into other foods you enjoy during the festive season, such as:

• Sprinkle whole grain cereal on your yogurt or pudding.
• Use whole grain cereal when making muffins and holiday cookies.
• Whole grain cereal can make a crunchy topping for salads.
• Keep a few snack bags of whole grain cereal in the car with you for holiday travel when you are hungry on your way to visit family and friends.
• For those days that you may be working, take whole grain cereal with you for a healthy snack you can keep in your desk and munch on throughout the day.
• Whole grain cereals can be used to make tasty snack mixes which are perfect for holiday get togethers.

Here are a couple of recipes to get you started.

Whole Grain Holiday Party Snack Mix

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Prep Time5 minutes minutes

Makes14 Servings

Ingredients

• 2 cups Fibre 1 Original cereal 500 mL
• 2 cups Fibre 1 Honey Clusters cereal 500 mL
• 2 cups Honey Nut Cheerios cereal 500 mL
• 1 cup raisins 250 mL
• 1 cup chocolate chips or carob*, optional, 250 mL
• 1 cup peanuts optional, 250 mL

Instructions

• In large bowl mix all ingredients. Store tightly covered.

Notes

Special Touch:

Look for decorated cellophane bags in craft or paper goods stores. Fill with this extra special mix and tie with festive ribbons for a gift.

*Carob:

Is a chocolate substitute similar in flavour to chocolate. It is lower in fat and has no caffeine. It is available in chips or powder.

Holiday Fibre 1 Power Biscotti

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Makes30 Biscotti

Ingredients

• 2 cups Fibre 1 Original cereal crushed, 500 mL
• 1 1/2 cups Flour 375 mL
• 1 cup sugar 250 mL
• 3/4 cup cooking oats large flaked or quick 175 mL
• 1/2 cup sliced almonds 125 mL
• 1/2 cup apricots finely chopped, 125 mL
• 2 tsp baking powder 10 mL
• 3 eggs lightly beaten
• 1 tbsp canola oil 15 mL
• 2 tsp almond extract 10 mL
• 1 tsp vanilla 5 mL

Instructions

• Heat oven to 350 F (180 C). Combine crushed cereal with flour, sugar, oats, almonds, apricots and baking powder in a large bowl.
• In another bowl, combine eggs, oil and extracts. Mix well. Stir into Fibre 1 mixture until well blended (dough will be dry and crumbly).
• Turn dough out onto a lightly floured surface and knead 10 to 15 times. Divide dough in half and shape each half into a log about 8-inches (20 cm) long and 3-inches (7.5 cm) wide. Place on parchment paper-lined baking sheets. Bake 30 minutes. Remove from baking sheet; cool 10 minutes on cooling rack.
• Reduce oven temperature to 325 F (160 C). Cut each log into 1/2- inch (1 cm) slices. Place on baking sheet and bake 15 minutes. Turn biscotti over and bake 15 to 20 minutes longer. Cool 5 minutes; remove from baking sheet. Cool completely on cooling rack.

Notes

Tip:

For Variation:

Try these crunchy cookies with other nuts, such as chopped pecans or pistachios.