Fortified Breakfast Cereals (FBCs) are the next big thing in the cereal business, and this one is no exception.
FBC are typically made from a combination of grains and seeds, but there are other, more nutritious options.
You can make FBC from whole wheat or whole wheat-flour (which contains no grains) and other legumes, such as chickpeas, lentils, and millet.
If you can’t find whole wheat cereal, you can make the cereal from barley or wheat.
In the case of FBC, you’ll want to look for a brand that has the highest protein content of any FBC brand.
FBC have the lowest sugar content of all cereals, with a whopping 5 grams per serving.
A healthy breakfast?
FBC have all the ingredients you need to make a tasty breakfast, including protein, vitamins, minerals, fiber, and healthy fats, and you can even add some vitamins and minerals to your FBCs.
Read on to learn how to make your own FBC cereal, or you can buy some from your local store.
Ingredients to make FFC cereal Ingredients to add to FFC Cereals: 1 1/2 cups (230 grams) whole wheat flour, at room temperature 2 teaspoons (13 grams) baking powder 1 teaspoon (3 grams) salt 1/4 teaspoon (0.5 grams) cayenne pepper 1 cup (150 grams) frozen peas, thawed and chopped into chunks 1 tablespoon (8 grams) granulated sugar 1.
In a large bowl, combine the whole wheat and baking powder, salt, and cayanne pepper.
Add the peas and the chopped frozen peas to the bowl and stir to combine.
Mix the flour, baking powder and salt.
If the mixture seems a little dry, add 1 tablespoon (4 grams) more flour.
Continue to mix and knead the mixture for about 2 minutes, until the dough is firm.
Press the dough into the prepared muffin tin.
Tuck the sides and bottom of the muffin tins, and press the dough down tightly to form a flat ball.
Place the muffins in the fridge for 30 minutes.
Once they are done baking, take the muffles out of the fridge and cool completely on a wire rack.
Pour the filling into the bowl of a mixer fitted with the paddle attachment, then mix the sugar, cornstarch, baking soda, and salt until the mixture is creamy.
After the mixture has been mixed, place the dough balls into a large baking pan and bake them for about 15 minutes, or until the muffets are set and golden brown.
Remove the muffons from the oven and let them cool completely.
To make FDC Ingredients to add in FFC Cereals: 1/4 cup (15 grams) organic whole wheat pastry flour (or all-purpose flour) 2 tablespoons (30 grams) pure vanilla extract 1 whole egg 2 whole eggs 1 tablespoons (8 tablespoons) coconut oil 1-1/2 teaspoons pure vanilla 1 large egg, at least 1 inch long 1 medium banana 1 banana, peeled and cut into thirds 1 small apple, peeled, and cut in quarters 1 lemon, juiced 1 ripe tomato, diced 1 green bell pepper, diced