Tuesday, July 08, 2008

Q & A

Look what happens when you post food photos: lurkers come out of the closet..... :o)

I had two questions in the comments yesterday, so I thought I'd answer them with a post, since I'm sure a lot of people have similar queries.

Scully asked: I was wondering, what does the Ladybird Crunch stuff taste like?

Crunch is one of my favourite things. Much as I luuurve whey protein, sometimes you just want something....different. And crunchy. It actually has no real taste to speak of - I doubt I'd eat a handful straight from the tub, but mixed into yoghurt you get that satisfying crunchiness with an added protein boost. And no sugar, trans fats or nasty additives, like you might find in many cereals or "health food" bars. You can make your own protein bars from it too - I sometimes do.

It looks and crunches pretty much like Rice Bubbles (Rice Crispies for those in the US). Hmm, what else do I do with it, apart from the yoghurt thing? Sometimes I add it to pancake mix (it softens up), make my own protein bars, and I have been known to throw together a trail mix using Crunch, nuts, dried fruit, and a chopped-up chocolate protein bar (the Aussie Bodies Protein FX Choc-malt one is perfect!). Of course that's a high-calorie snack, but good when you're burning plenty of energy and want something you can snack on that doesn't need cutlery. If calories aren't an issue, you could add some M & M minis. Not that I've ever actually done that.... *points at something shiny to distract everyone*

It really is a good product, and I've no idea whay the manufacturer doesn't export it - it would sell like crazy! Ah well, I'm just grateful that it's easy to get here. My local suburban health food store stocks it, and you can buy it online from various sources.

I also had this one from Top End Girl: Have a question about buckwheat, you suggested on Katie P's blog. I have learnt that I am very sensitive to gluten, so buckwheat is a new phenonenom to me. Is it gluten free?

You're in luck! Buckwheat is totally gluten-free. It's not actually related to wheat at all, so whoever named it in the far distant past should be beaten with a stick for confusing people. You can buy roasted buckwheat from healthfood stores, and Charlotte experimented with that as a porridge base yesterday. I've added it to home-made muesli myself. Mostly though, I use the flour as an alternative to wheat flour. It makes great pancakes!

The larger Coles stores stock buckwheat flour, usually in the health food aisle. Or you should find it at health food stores. It has a nutty flavour, so I tend to mix it with other things - it's not a bad taste, but when you're making a dough or batter that's meant to be bland so that other ingredients are the taste focus, you don't want an overpowering buckwheat flavour. Try oat flour (just whiz some oats in a blender or food processor till fairly fine, don't bother buying it) or rice flour.

Thanks for stopping by to say hello, Ladies!


Raechelle said...

I love my soy crunch with cottage cheese, flax oil some seeds and lemon juice-it's an addiction-the texture is what does it for me.
So, is the recipe for those protein bars on your food site?I've been wanting a recipe for that for quite some time.

Scully said...

Hi Kek,

Thanks so much for the info on the Ladybird Crunch! I think I am going to pick some up sometime soon, sounds like it could be a good way for me to get some extra protein (I'm a vegetarian).

I might get some buckwheat flour too - to make some savoury crepes! Afterall, it is Tour de France time! :)

Thanks again :)

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