Creative snacks: Raw Lemon Curd And Blueberry Labneh Tarts

4 creative snacks that you can enjoy from brunch to dessert

CORN THINS® are not rice cakes. They’re made from corn and taste delicious, like popcorn squished into a healthy crispbread. CORN THINS® products are gluten-free, non-GMO and contain good levels of fibre. Enjoy them on their own, with your favourite toppings, or even in some creative recipes, as created on this page.​

Raw Lemon Curd and Blueberry Labneh Tarts

Recipe / Corn Thins

Makes: 6

V

=R2=

Pineapple and Kiwi Corn Thins® Crumble

Pineapple and Kiwi Corn Thins® Crumble
Pineapple and Kiwi Corn Thins® Crumble

Recipe / Corn Thins

Serves: 6–8

V

=R1=

Note: You need to begin this recipe the night before

Vegan (Carrot) Lox with Cream Cheese

Vegan Lox
Vegan Lox

Recipe / Corn Thins

Serves: 1

GF, VG

=R3=

Minted Pea Smash

Smashed Pea, Feta, Mint
Smashed Pea, Feta, Mint

Recipe / Corn Thins

Serves: 2

GF, V

=R4=

For more information visit cornthins.com

4 creative snacks that you can enjoy from brunch to dessert

By: The WellBeing Team

Looking for another way to put your Corn Thins to good use? Give these creative recipes a go! From morning snacks to dessert, these tasty treats are perfect for any time of day.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 1 large pineapple, peeled & cored, roughly chopped
  • 4 golden kiwifruit, peeled, roughly chopped
  • ½ cup brown sugar
  • 3 tbsp cornflour
  • 1 tsp vanilla bean paste
  • 1 tsp ground cinnamon
  • Vanilla ice cream or coconut yoghurt, to serve
  • CORN THINS® CRUMBLE
  • 6 Corn Thins® Sesame slices, roughly crumbled
  • 1 cup rolled oats
  • ½ cup coconut flakes
  • ⅓ cup ground flaxseed
  • ¼ cup melted coconut oil
  • Pinch sea salt

Method


  • Preheat oven to 180°C. In a large, ovenproof dish combine fruit, sugar, cornflour, vanilla bean paste and cinnamon. Mix well until combined.
  • In a separate bowl combine all crumble ingredients and mix well to coat. Pour over the top of the fruit mixture and spread out to evenly coat.
  • Bake the crumble for 25–30 mins until golden and crunchy on top. Serve with vanilla ice cream, coconut yoghurt, or low-fat yoghurt.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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