Brand: Freedom

Freedom Eaton Mess

Ingredients

  • 2 cups frozen raspberries
  • 2 tbsp lemon juice
  • 2 tbsp caster sugar
  • 1½ tsp corn flour
  • 2 tbsp water
  • 400ml thickened cream
  • 1 tsp vanilla bean paste
  • 2 cups Freedom Active Balance Cranberry & Buckwheat Cereal
  • 2 cups meringue drops
  • 1 cup fresh raspberries
  • Icing sugar, to dust

Method

Step 1

Start by making the raspberry coulis. Place the raspberries, lemon juice and sugar in a small saucepan and heat over medium heat. Use a spatula to squash the berries and release their juices into the pan. Allow them to cook for 3-4 minutes until they’ve broken down a little.

Step 2

In a small bowl, mix the corn flour with the water, then add to the raspberries, stirring well. Cook for a further 2 minutes, then strain into a bowl and allow to cool.

Step 3

In a medium bowl, combine the cream with the vanilla and mix well.

Step 4

Add 1-2 tbsp of Freedom Cranberry & Buckwheat Cereal to the base of four glasses. Crush a couple of the meringue drops on top of the cereal, then add 2-3 raspberries. Top with 1-2 tbsp of the vanilla cream.

Step 5

Drizzle a teaspoon of the raspberry coulis onto the cream in each glass, then repeat the layering 2-3 times until the glasses are filled. Top with more raspberries and dust with icing sugar to serve.

Breakfast Bowl

Ingredients

  • 3 tbsp chia seeds
  • ½ cup milk of your choice
  • ¼ tsp vanilla bean paste
  • ½ tsp maple syrup
  • ½ cup Freedom Maple and Almond Granola
  • 1 small banana, sliced
  • ½ cup fresh berries
  • ¼ cup flaked coconut

Method

Step 1

Add the chia seeds to your serving bowl and mix in the milk, vanilla, and maple syrup.

Step 2

Allow to sit for 5 minutes, then mix again to disperse any clumps of chia seeds.

Step 3

Cover and place in the fridge for 2-3 hours or overnight.

Step 4

Top with Freedom Honey Nut Granola, banana, berries, flaked coconut and enjoy.

Corn Flake Fish Tacos

Ingredients

  • ¼ cup mayonnaise
  • 2 tsp lime juice
  • ¼ tsp salt
  • ¼ tsp cracked pepper (optional)
  • 1 tbsp coriander, finely chopped
  • 2½ cups shredded cabbage
    • ½ fresh pineapple, cored and sliced
    • 1 red chilli, finely chopped
    • 2 tbsp coriander, finely chopped
    • ¼ tsp salt
    • 2 cups Freedom Corn Flakes
    • ¼ tsp garlic powder
    • ¼ tsp paprika
    • ¼ tsp cumin
    • ¾ tsp salt
    • 1 egg
    • ⅓ cup GF plain flour
    • 2-3 snapper fillets (~500g)
    • 1 cup vegetable oil
    • 12 GF white corn tortillas
    • Pickled red onions, coriander and lime, to serve

Method

Step 1

To make the slaw, combine the mayonnaise, lime juice, salt, pepper, and coriander and mix well. Add to the shredded cabbage and stir to coat it evenly in the dressing. Set it aside.

Step 2

Heat a large frying pan over high heat, then add the pineapple slices and cook until lightly caramelised on both sides. Chop the pineapple into small cubes and place in a bowl with the chilli and coriander. Season with the salt and set aside.

Step 3

Place the corn flakes into the bowl of a food processor, add the spices, salt, and process into a rough crumb. Place in a bowl.

Step 4

In another bowl, roughly beat the egg and place the flour in another.

Step 5

Slice the snapper into 10-12cm strips and working one at a time, roll in flour, dip in the egg, then toss into the crumbs and flip until well coated. Repeat until all the pieces of fish are crumbed.

Step 6

In a medium frying pan, heat the vegetable oil over medium-high heat to around 180°C, then fry the fish for 2-3 minutes until golden on all sides. Remove and place on paper towel to drain away any excess oil.

Step 7

Lightly heat the tortillas in a clean frying pan, then to serve, top each tortilla with a spoonful of the slaw, a piece of fish and some of the charred pineapple. Add pickled onions, coriander, and lime to taste.