If you’ve been out to apple orchards, pumpkin patches or Halloween theme parks, you’ve probably seen the autumn staple: straw bales! Our recipe uses Rice Krispies and Shredded Wheat cereal to make tasty straw bales- perfect for a fall treat.
- 5 cups of rice cereal
- 5 tbsp of butter
- 2 tsp of vanilla
- 2 packages of shredded wheat
- 4 cups of marshmallows
- Licorice strings of preferred colour
- Crush the Shredded wheat into small pieces.
- Melt butter and marshmallows on stove top or microwave Add vanilla
- Mix rice cereal and 1 cup of shredded wheat cereal into the marshmallow mixture
- Stir until mixed
- Empty into buttered baking dish and flatted using a spatula.
- Pack shredded wheat on the outsides while marshmallows are still sticky to give the straw appearance.
- Cut into straw bale shapes and add two licorice strings as baler twine
Eating Whole Wheat
The shredded wheat cereal included in the recipe is made from whole wheat. Incorporating whole wheat is a great way to get whole grains into your diet. Canada’s Food Guide recommends 25% of your diet should be grains, with half of them being whole grain options. Whole grains contribute carbohydrates, dietary fibre, healthy fat, B vitamins and minerals into our diet.
* But wait, aren’t carbs bad for you? *
You should limit your carbohydrate intake, but don’t cut them out completely. The body uses carbohydrates to create readily available energy. When the body makes energy solely out of protein and fat, the process is much longer and less efficient. This can make you feel more tired in the short term. Carb free diets can also lead to increased fat consumption. So, it’s important to remember to eat everything in moderation and focus on healthy carbohydrates like the ones in vegetables and whole grains.
Whole wheat contains a mix of fibers, including insoluble fiber which helps with digestion. Who wheat also promotes the growth of helpful probiotic bacteria in the digestive tract. * But isn’t their gluten in wheat that’s bad for your digestive tract? * Yes, there is gluten found in wheat, rye and barley. It is the naturally occurring protein component that is responsible for the elasticity of the dough. Its part of what makes cakes and bread rise when its cooked and makes it taste so good. This protein can be bad for only a small portion (1-6%) of the population. People who have been medically diagnosed as celiac or gluten sensitive need to avoid gluten. For the rest of the population, it is perfectly safe to eat. The Dieticians of Canada says that there are no health benefits of a gluten free diet and there are actually some disadvantages, if you are not gluten sensitive. When you cut out gluten, you are losing all the benefits associated with eating grains. Unfortunately, gluten free foods also come with a higher price tag, so you may be over paying for something that you don’t even need.
What’s the Difference Between Hay and Straw?
This is a very common question and many people think they are interchangeable terms, but they are different things entirely. They are both collected and put into either square or circle bales and stored until they are need. Here’s a simple breakdown:
- Hay: This is basically grass clippings that are dried and collected. This is used for animal food, sometimes called fodder. Hay can be made out of barnyard grasses, clover and/or alfalfa. Hay is fed to animals when pasture is not available, like in the winter time. Hay may have a more green or brownish tint
- Straw: This is the left-over stems and leaves from harvest wheat, barley and oats. When farmers collect these grains, the leaves and stalks are sent out of the back of the combine and only the grain/seeds are collected. It is then left to dry in the field for a few hours, then baled into straw. This way every part of the plant is used. Straw is used as animal bedding and fall decor. Straw is a golden colour.