Next month, Nature's Pathwill be introducing two new gluten-free cereals to their family of gluten-free foods. Crunchy Maple Sunrise and Crunchy Vanilla Sunrise.
These two new exciting organic cereals are an excellent source of whole grain, fiber and omega-3. They are made with organic corn, rice, flax, quinoa, buckwheat and amaranth.
I have had the opportunity to taste both and was thoroughly impressed by the flavor and texture. Not only have I enjoyed them with milk as my morning cereal, but I have also enjoyed them as an afternoon snack with greek yogurt and blueberries. And it felt great knowing I was eating a well-balanced meal.
These two new cereals will begin arriving at retailers the week of September 13th.
During last week's 3rd annual Veggie Fest, in Naperville, I had the pleasure to sit down with the Nature's Path Foods' VP of Marketing & Product Innovation, Arjan Stephens.
Nature's Path is a family run organic-based company founded in 1985 by Arran and Ratana Stephens in British Columbia, Canada. Since then, the Stephens family has expanded as well as the Nature Path's family of foods.
In 1989, Nature's Path introduced their first gluten-free cereal, gluten-free corn flakes, when gluten-free was a virtually unknown term to most people. They developed theEnviroKidz brand in 2000, which is completely gluten-free and focuses on children's cereals, cookies, waffles and cereal bars. Since then, business has been booming, and gluten-free households around the world have been singing their praises.
Arran's son, Arjan, was able to give me some more insight into their company and future plans.
I asked Arjan how he felt about large conventional companies such as General Mills entering the gluten-free market, and he responded that they find it a good challenge, and motivates them to focus on what is important. The Nature Path family is committed to working with organic, non-GMO ingredients, and green farming practices, which is something that larger companies are unable to do.
He continues by stating that Nature's Path currently produces 27 gluten-free items, with two new gluten-free cereals to be introduced in mid-September, Crunchy Vanilla Sunrise and Crunchy Maple Sunrise, which will be full of fiber and healthy omega-3.
I asked how parents have responded to their children's line, EnviroKidz, and Arjan responded that kids "love it'" and the parents are so grateful and happy to have products free of synthetic pesticides, which are found in conventional foods. In addition, Arjan explains that 1% of EnviroKidz sales is donated to habitat conservation and environmental education.
When asked if the gluten-free items are produced in a dedicated gluten-free facility, Arjan responds that while they use shared facilities and lines, they have a very stringent cleaning routine and clean down and test every line before packaging product to serve to the public.
I asked Arjan what his personal favorites are, and he responded that he likes them all, but his favorites would have to be the Leapin' Lemur and Mesa Sunrise Flakes cereals.
In addition to their wonderful food products, Nature's Path also provides a robust library of recipes that are simple and combine their own products as ingredients, from pancakes to curried squash soup. These recipes have been created by award-winning cookbook author Lorna Sass.
Since many people who are gluten-intolerant are also intolerant to dairy and/or corn, below is a list of Nature's Path's gluten-free items that are also dairy-free and/or corn-free:
Gluten Free, Corn Free & Dairy Free
Nature’s Path Crispy Rice
Envirokidz Koala Crisp
Gluten Free & and Dairy Free
Envirokidz Crispy Rice bars Cheetah Berry (made on the same equipment that processes dairy ingredients)
Envirokidz Crispy Rice bars Panda Peanut Butter (made on the same equipment that processes dairy ingredients)
Envirokidz Crispy Rice bars Lemur Choco Drizzle (made on the same equipment that processes dairy ingredients)
Envirokidz Crispy Rice bars Penguin Fruity Burst (made on the same equipment that processes dairy ingredients)
Envirokidz Crispy Rice Lemur Peanut Choco Drizzle (made on the same equipment that processes dairy ingredients)
NEW! Nature’s Path Crunchy Maple Sunrise
NEW! Nature’s Path Crunchy Vanilla Sunrise
Nature’s Path Mesa Sunrise Flakes
Nature’s Path Fruit Juice Cornflakes
Nature’s Path Honey’d Cornflakes
Nature’s Path Whole O’s
Envirokidz Amazon Frosted Flakes
Envirokidz Peanut Butter Panda Puffs
Envirokidz Gorilla Munch
Envirokidz Leapin Lemurs
Nature’s Path Mesa Sunrise waffles
Nature’s Path Buckwheat Wildberry waffles
Nature’s Path Homestyle waffles
Envirokidz Vanilla Animal Cookies
* Please note the Envirokidz Crispy Rice bars Koala Chocolate DOES contain dairy.
One of my passions in life is baking, but once I learned I had to go gluten-free, I felt I had lost this ability. Not only was I horribly mistaken, but gluten-free baking can actually taste better than baking with wheat flour, yes, even better!
My favorite magazine for the last 15 years has been Food & Wine. Every month when I receive it in the mail, I cannot wait to open it to the index to see what recipes await. The dessert section is the first category I explore, and try. I was so disappointed when I thought I would no longer be able to create the wonderful baked goods published in this bible of mine. Then I saw this recipe, by New York's Bobby Flay, and decided I have to give it a try.
This recipe is a slightly different variation than the typical fruit cobbler, in that it uses biscuits. The recipe is very similar to the original, but with changes made to make it gluten-free and delicious. I replace the flour with Pamela's baking mix, and Bob's Red Mill corn bread mix, but any gluten-free baking mix can be used. I felt that the corn meal gave the biscuits a nice grittiness and texture. Personally, I decided to make it nut-free, and omitted the pecans.
7 tablespoons cold, unsalted butter, cut into 1/2-inch dice
3/4 cup buttermilk
2 tablespoons heavy cream
1 tablespoon raw sugar
1 cup pecans (optional)
10 peaches, pitted and cut into 1/2-inch slices
1/4 cup light brown sugar
3 tablespoons granulated sugar
3 tablespoons cornstarch
1/4 teaspoon cinnamon
1 teaspoon pure vanilla extract*
1 1/4 cup heavy cream
1/2 teaspoon pure vanilla extract*
2 tablespoons confectioners sugar
* Always confirm that the vanilla used is gluten-free, some are grain alcohol-based and are therefore not considered gluten-free.
1. Make the biscuits. In a medium bowl, mix the flour, cornbread mix, granulated sugar, baking powder and baking soda. Using clean hands, two knives or a pastry blender, cut the butter into the mix until the mix is the texture of peas, or coarse sand. Gently stir in the buttermilk until the dough just comes together.
2. Using clean hands, create 5 biscuits, about 2 1/2-inches round, and 3/4-inch thick disks. Place biscuits on a parchment paper-lined baking sheet. Brush tops with the heavy cream and sprinkle with the raw sugar. Refrigerate the biscuits until chilled, about 30 minutes.
3. Preheat the over to 450'. Bake the biscuits for about 15 minutes, until lightly golden; transfer to a rack to cool. Reduce oven to 375'.
(Optional) Spread the pecans in a pie plate and toast in the over for 8 minutes, until fragrant; let cool, then coarsely chop.
4. Make the cobbler. Lightly butter a 8 1/2-by-11-inch baking dish. In a bowl toss the peaches, brown sugar, granulated sugar, cornstarch, cinnamon and vanilla. Fold in the pecans if you wish to use them.
5. Spread the peaches in the prepared baking dish and cover with foil. Set on a rimmed baking sheet and bake for 20 minutes, until peaches begin to release their juices. Remove the foil and bake for about 30 minutes longer, stirring once, until the peaches are bubbling. Arrange the biscuits over the fruit. Bake the cobbler for 5 minutes longer. Transfer to a rack to cool slightly. Once cooled, I choose to cut the biscuits into smaller pieces, on top of the cobbler.
6. Meanwhile, make the whipped cream. In a large bowl, combine all of the ingredients. Using an electric mixer, beat the cream at medium speed until softly whipped. Spoon the cobbler into shallow bowls, top with a dollop of whip cream, and serve.
The cobbler can be baked up to 6 hours ahead. Rewarm before serving.