Your new favourite thing. I know its a big call…

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BUT I am pretty sure that most of you are going to super love this new breakfast/dinner option.

I love cocoa puffs, I love the chocolate milkshake only crunchy thing. But I don’t love the high sugar content.

Crisis solved my friends!!!

This recipe will change your life (probably a slight exaggeration considering it is still cereal but in my world it is major news. Apparently we won some cricket game in the weekend, I wouldn’t know any other details as I was too obsessed with the idea of having cocoa puffs every single day).

Anyway here is the recipe:

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1 cup puffed brown rice

1 cup puffed buckwheat (I got NZ Buckwheat from Farro. Local and Organic – sweet deal).Buckwheat is super good for you as it can help with balancing blood sugar which is a helpful start to the day. It is also a good source of fibre and manganese

3 tablespoons coconut oil (Coconut oil is anti bacterial and anti viral and also helps you feel fuller for longer)

3 tablespoons hazelnut butter (I used Poppy and Olive chocolate hazelnut spread – Farros have it. Hazelnuts are high in mono-saturated fats, fibre, folate and vitamin e).

1 teaspoon vanilla extract

3 tablespoons cacao powder (high in magnesium, super high antioxidant)

2 small pinches sea salt

1 tablespoon cinnamon (optional addition. Great for balancing blood sugar)

Preheat oven 180 degrees Celsius.

In a saucepan melt together:

Coconut oil, hazelnut butter, cacao powder, vanilla, salt, cinnamon,

Mix the dry ingredients in and bake for 5 minutes, then mix it around to ensure even baking. Then bake for a further 5 minutes.

That is it.

I would double the batch if I had a kitchen and was not cooking in a teeny counter top stovey thing. Who am I kidding I would triple it.

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