Recipes

WBC Gluten Free Cookies

Ingredients:

3 cups WBC Cereal

1/2 Coconut

1 cup rice flour

1 teaspoon Ground Cinnamon

1/2 teaspoon Gluten Free Baking Soda

125gms Unsalted Butter Softened

1 cup Brown Sugar

1 egg

Method:

Combine Cereal, Coconut, Rice Flour, Cinnamon and Baking Soda in a bowl.

In a separate bowl, beat butter and sugar until creamy. Add egg. Beat throughly.

Pour cereal mixture into butter and mix well.

Place tablespoons onto greased biscuit trays and flatten slightly.

Bake in a moderate oven (180 degrees or 350F) for 15 minutes or until edges are cooked and centres are still soft.

Transfer to a wire rack to cool.

Enjoy!!

WBC Breakfast Parfait

Ingredients:

Natural Yogurt
Honey
Berries (frozen are fine)
WBC
A glass – any type depending on desired portions

Method:

Mix yogurt with honey to desired taste

In the glass put in a little muesli
Cover muesli with yogurt
Cover yogurt with berries

Repeat till your glass is full to the top

Enjoy!