8 Nov 2017
I had a major craving for coco pops over the weekend but resisted the urge to buy a box as I knew it wasn't a good idea. Until I had a better one.
You could use all puffed quinoa but I added buckwheat groats for more crunch, or just use all buckwheat.
Either way, it's 🎵 just like a chocolate milkshake only relatively-guilt-free 🎵
Not as catchy, but it's the truth.
Makes 2 cups
1.5 tbs coconut oil, melted
1 tbs honey/rice bran syrup (to your taste)
4 heaped tsp of raw cacao
1 cup buckwheat groats, washed and drained1 cup puffed quinoapinch of Maldon sea salt flakes
Preheat oven to 175°C and line a tray with baking paper.
Mix the melted coconut oil, maple syrup and cacao in a bowl until well combined.
Stir in the buckwheat and quinoa puffs until well coated.
Spread the mix out in a single layer on your prepared tray and sprinkle lightly with salt flakes.
Bake for 7 minutes, remove from the oven and stir. Return to the oven and bake for another 7 minutes. Give it one last stir and bake for a final 3 minutes.
Remove from the oven and allow to cool completely before storing in an air-tight jar.