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:
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.