Despite its known health benefits, most Canadians only get half the recommended daily fibre intake. Luckily, adding essential fibre to your daily routine is as easy as blending, filling or coating your favourite foods with All-Bran. Incorporating just a half-cup of All-Bran Original or one-third a cup of All-Bran Buds delivers a significant fibre boost — nearly half of the recommended daily intake.
These fibre-rich recipes are easy to make, healthy and delicious!
Chocolate Hazelnut Semifreddo in an All-Bran* Cereal Cinnamon Chocolate Crust
By Celebrity Chef Elizabeth Falkner
INGREDIENTS:
Kellogg’s* All-Bran* cereal Crust:
1/2 cup Kellogg’s* All-Bran Original* cereal, ground
1/2 cup Kellogg’s* All-Bran Buds* cereal
1/4 cup toasted hazelnuts, roughly chopped or crushed
1 tsp ground cinnamon
2 tbsp hazelnut or almond butter
4 oz milk chocolate
4 oz dark chocolate
2 tbsp coconut oil
A pinch of salt
Filling:
3 oz egg whites
3 oz sugar
4 oz dark chocolate
2 oz milk chocolate
A pinch of salt
8 oz heavy cream, whipped
DIRECTIONS:
Kellogg’s* All-Bran* cereal Crust:
Melt the chocolates, coconut oil and hazelnut butter together.
Combine the Kellogg’s* All-Bran Original* cereal, toasted hazelnuts, cinnamon and salt together.
Add the melted chocolate mixture and stir to combine.
Pour into a pie dish and refrigerate.
Chocolate Hazelnut Semifreddo Filling:
Combine the chocolates in a pan over a simmering water bath to melt the chocolate. Set aside to cool slightly.
Combine the egg whites, salt, and sugar together in a bowl over a simmering water bath and whisk until sugar dissolves.
Set mixture in a stand mixer or with an electric mixer whip to soft peaks.
Fold some of the whipped cream into the cooled chocolate mixture and then fold in the rest of the whipped cream with the meringue.
Pour onto Kellogg’s* All-Bran Original* cereal Cinnamon Chocolate Crust and set in the freezer.
Garnish with chocolate shavings and a dusting of cocoa powder.
Makes: 8 servings
No-Bake Gingerbread Cheesecake with Hasselbeck Apples and All-Bran* Crust
by Vancouver Blogger Erin Ireland
INGREDIENTS:
Crust:
1 cup pitted dates
1 cup All-Bran Original*
2 tbsp coconut oil
Filling:
1 can coconut milk
½ cup coconut oil
1 cup soaked cashews (soaked in water then drained)
½ cup chickpeas
1/5 of a cup molasses
3 tbsp lemon juice
1/3 cup honey (or less if you prefer less sweet)
2 tsp cinnamon
¼ tsp cloves
¼ tsp + a pinch of nutmeg
1 tsp sea salt
Topping:
1 apple
3 tbsp coconut oil (melted)
3 tbsp coconut sugar
½ tsp cinnamon
¼ tsp nutmeg
DIRECTIONS:
For the crust:
In a food processor, blend All-Bran* into a flour. Set aside in a small bowl.
Now process your dates (if too hard place them in a bowl of hot water for ten minutes) into a paste. Gradually, add your ground All-Bran* back into the food processor, followed by your coconut oil. The mixture should stick together when you pinch it between your fingers.
For the filling:
Line the base of your springform cake pan with parchment (for much easier removal later on) and then press your crust into the base of the pan – go as thick or thin as you like.
Next, in a high powered blender, add coconut milk, coconut oil, cashews, chickpeas, molasses, lemon juice, honey and spices. Blend until silky smooth.
Pour your creamy mixture into your cake pan and set in the fridge for at least 12 hours to firm up.
For the topping:
Preheat oven to 400° F. Cut apple in half vertically.
Take each half and cut slits (hasselback-potato style) starting at the outer edge – make sure to not cut through the apple completely as the base holds everything together.
In a small bowl, combine all topping ingredients (minus the apple).
Place your sliced apple halves into a small greased baking tin and douse them with 2/3rds of your topping. Cover with foil and bake for 20 minutes. Remove foil and bake for another ten minutes.
Remove apples from oven and let cool for about 15 minutes. With a fork, pull the apple slits apart and coat with remaining topping. Bake for another ten minutes, then finish by turning on the broiler and cooking for one to two more minutes. Be sure to add apples and enjoy!
Makes: 16 servings