Almond, banana

& cinnamon porridge

a “best before” date.

Foods that should not be consumed after a certain date for health and safety reasons must have a “useby” date. Do not eat foods that have passed their “use-by” dates.

A best-before date indicates how long food will last before losing quality. Eating foods after the “best before” date may still be safe, but they may have lost quality and some nutritional value.

RELIABILITY OF USE-BY AND BEST-BEFORE DATES

Manufacturers usually choose a best-before date well before the time when the food would be expected to deteriorate and spoil. These dates encourage you to eat the product while it is fresh and at its peak but can still be eaten after the date has passed.

“Use-by” dates indicate that the food is no longer suitable to eat after the date has passed. Never eat food past its ‘use-by’ date, even if it looks and smells okay.

Packaging And Temperature

Foods can spoil well before their use-by or best-before date because their packaging has been damaged or not transported properly. Check for dents, leaks and tears in the packaging. If you see signs of damage, don’t purchase the product, as it might be contaminated. Many products, such as dairy foods, must be kept at a low temperature to avoid spoilage.

Cold and frozen foods should be collected last when shopping to keep from getting warm. If you can, keep them in a cooler bag while travelling home. When you arrive home with your groceries, put away your cold and frozen foods first.

Where To Get Help

If you are unsure if something is safe to consume, check with

• Food Standards Australia New Zealand (02) 6271 2222

• Australian Consumers’ Association (02) 9577 3333

• Food Safety Information Council 0407 626 688

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves: 2

Ingredients

1 1/2 cups organic rolled oats

1/4 cup ground almonds

1/4 cup brown rice flakes

2 cups almond milk

2 cups boiling water

Pinch of salt

3 tspn ground cinnamon

2 bananas, chopped

1/3 cup slivered almonds, toasted

1/3 cup Greek yoghurt

Honey, to drizzle

Method

1. Preheat oven to 180ºC (160ºC fan-forced).

2. Place oats in a roasting pan and toast in the oven for 15 minutes, stirring occasionally.

3. In a large saucepan combine oats, ground almonds, rice flakes, milk, water, salt, 2 teaspoons cinnamon and half the banana over a medium heat, stirring constantly until the porridge boils and thickens. Remove from heat, cover and allow to stand for 5 minutes.

4. To serve porridge, divide evenly between 2 bowls and sprinkle the top with remaining banana, slivered almonds and cinnamon. To finish, place a dollop of yoghurt on top and drizzle with honey.