Three-Bubble Crunch



Several years ago my sister bought me the fabulous cook book, Feeding Fussy Kids.  At the time I was struggling to feed my four year old who was refusing to eat anything other than yogurt.
Written by Naturopath and Nutritionist  Julie Maree Wood and  Antonia Kidman, it's jammed packed with fantastic recipes and nutritious food ideas.  Although I use many of the recipes one of the standouts is the Three-Bubble Crunch.
It has the crunch and yumminess of shop-bought cereal but without any of the added salt or sugar and is so much more nutritious.  A survey of more than 200 breakfast cereals found that all cereals marketed for children, except for one, have too much sugar and/or too little fibre. Ten out of 20 children’s cereals contained 40 per cent sugar. 
So here it is, promise it only takes 10 minutes a week and your little luv's will love it.
1 Tablespoon Nut or Vegetable oil (I use rice bran oil)
1 Tablespoon Maple syrup (you can substitute honey although it will diminish the nutrition)
2 Cups mixed puffed cereal, such as Rice, Corn or Kamut (I buy puffed cereals in the health food aisle which most of the time have the added bonus of being organic)
Preheat oven to 150c and line a large baking tray with non-stick baking paper.
Whisk the oil and syrup mixture then add to the cereals to well coat.
Transfer to baking tray.  Ensure it is a single layer to allow it to dry in the oven.
Bake for 8-10 minutes, until the cereal just begins to brown and become crunchy.  
As the cereal cools, the crunch will develop.
Cool completely, then store in an airtight container.
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