Chocolate Puffed Buckwheat
Gluten and dairy free (with a vegan option)
Adapted from nourish everyday.com by My Little Blue Heron
Remember cocoa puffs? These are a little reminiscent, but without the sugar blast or gluten.
You’ll need to find puffed buckwheat. The first place I found it was at the great shop in NYC called Kalustyan’s. They sell it, but in small batches. You can buy buckwheat puffs from this fantastic resource, Olive Nation. (Explore the site for extracts, baking ingredients and sales!)
Puffed B'll last for a while. I mix it into yogurt, cottage cheese, and mix it into my other gluten free cereals. It has a nutty taste, its texture is not unlike packing material, but I like it.
What's cool is this recipe transforms these little puffs into little crunchies, and has them doing "The Tighten Up". Final product is just a tiny bit sweet, delicious and fun! I haven’t tried this with other puffed grains, but you can try this with (untoasted) puffed rice, corn, millet or sorghum (all available at OliveNation.com.)
This fun recipe comes together in a few minutes, and stored in an airtight jar, it’ll last for a at least a month. It’s easy to make and can be a really fun project in the kitchen with your kids!
I prefer using ground vanilla over vanilla extract. I like this brand, but, there are other great choices for pure, ground vanilla. GROUND vanilla quantity rule is 1/2 the quantity of liquid vanilla extract. Instead of adding to wet, mix it into your dry ingredients.
The combination of cacao and carob can be played with. If you don’t have carob or cacao, use cocoa powder. I love carob because it’s naturally sweet (chocolate’s naturally bitter.) Carob is from an evergreen tree indigenous to the Middle East and the Mediterranean. A real carob-perk is that if you get headaches, unlike chocolate, carob won't trigger them.
Take care not to over-bake your cereal. When the baking is completed, the finished cereal won’t be crispy. It'll crisp up as it cools.
I love this liquid coconut oil. It’s easy, flavorless and organic. If you shy from coconut oil, try another flavorless oil, like canola, sunflower or safflower. Or go bold with a dash of nut oil .. hazelnut oil will really complement the chocolatey profile.
Use honey (raw, organic and local is ideal) or for vegan/lower fodmap, I love maple syrup.
puff-peace, and love,
Jane
Chocolate Puffed Buckwheat
Equipment: Bowls, microwave proof measuring cup or small saucepan, two baking sheets, parchment paper
Ingredients:
5 cups puffed buckwheat
1 Tbsp. cacao powder (or cocoa powder)
2 Tbsp. carob powder
1 tsp. ground cinnamon (I like Ceylon)
4 Tbsp. coconut or flavorless oil (liquid, unflavored and organic is great)
4 Tbsp. honey or maple syrup
2 tsp. vanilla extract OR 1 tsp. pure ground vanilla bean
Procedure:
Preheat oven to 300º F. (150º C.)
Line 2 baking sheets with parchment paper
In a small bowl, whisk together: carob, cacao, cinnamon, and if using, ground vanilla bean.
In a large bowl, measure puffed buckwheat. Add the measure flavors and using a whisk or spoon, stir to combine.
In a microwave-proof measuring cup or bowl, warm (on med-high power) for about 30 seconds, the coconut oil and honey (or maple syrup), and if using, vanilla extract. OR, heat gently in a saucepan. The mixture should be warm and liquid.
Pour the warmed liquid over the dry ingredients and with a large spoon, stir until combined and well-coated.
Divide mixture on to the two baking sheets and bake for approximately 20-30 minutes, flipping the cereal very gently with a large spatula about half way through the bake. Turn the sheets front to back and top to bottom. This will avoid the outermost edges from burning.
Remove trays from oven and leave on sheets until completely cooled. The cereal will harden and crisp.
Store in an airtight container. Will keep for about a month.
