Chocolate Puffed Buckwheat Cereal

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Chocolate Puffed Buckwheat Cereal

Gluten Free, Dairy Free and Vegan

Adapted from nourisheveryday.com by My Little Blue Heron Kitchen

Here's an updated recipe for this great breakfast cereal. 

Reminiscent of Cocoa Puffs, but sans gluten, sugar or chemicals, this recipe is a healthy breakfast champion.

Most of the ingredients can be found from a gold mine website called OliveNation. I think you will find the site a fantastic resource. Puffed buckwheat isn’t an easy find, and OliveNation has it. It used to be available on Amazon, and you can buy it at Kalustyan’s in NYC (a great shop, but pricey), but you can count on this site for these puffs and a whole lot more. 

Unlike puffed rice, puffed buckwheat isn’t crisp. It’s puffy and a bit chewy, and texturally can be a little challenging. But it actually tastes like buckwheat (which is pretty cool.) This recipe crisps it up and makes it totally fun, chocolatey, delicious and not too sweet! You can try to make this with puffed rice, corn, millet or sorghum. 

Head over to olivenation.com, where you’ll find not only every ingredient you’ll need for this recipe, but other organic puffed grains, remarkable and unusual extracts and flavorings (I added cappuccino flavoring to my coffee this morning, and brown sugar flavoring to my fruit and cottage cheese!), sugars of all types, ground flours, grains, nuts, oils, vanilla beans, paste, extracts, flavorings and ground vanilla, baking staples, candies, unusual and hard to find items like verjus du perigord, dried mushrooms .. etc. etc. etc.! (I’m not getting anything from them, seriously, I’m just jazzed about their stuff.)

This fun recipe is a snap to make. It comes together in a few minutes, and stored in an airtight jar, it’ll last for at least a month (if you don’t devour it before.) It’s easy to make and simple enough to make with young children. Delicious on its own, combine it with other cereals, sprinkle it on yogurt, cottage cheese or even use it as a topping on ice cream! 

When I can use it, I opt for ground vanilla rather than vanilla extract. If you use pure ground vanilla, use half the amount you’d use when adding extract. I love OliveNation’s organic chocolate extract. I added it to this recipe for a richer chocolate flavor.

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 (and chocolate’s naturally bitter.) Carob is from an evergreen tree indigenous to the Middle East and the Mediterranean. A real perk is that it doesn’t trigger headaches. When I use cocoa, I use Valrhona from France. I think it’s the best, but that’s just my opinion.

Keep an eye on your puffs. Take care not to over-bake the your puffs or they’ll get bitter. When the baking is completed, the finished cereal won’t be crispy. Don’t worry: it’ll crisp up as it cools.

Due to its saturated fat content, I’ve moved away from coconut oil. Of course, you can stick with it. If you do, I recommend ‘refined’ coconut oil (you can find organic refined coconut oil.) It’s flavorless and it won’t scream COCONUT! I opt for flavorless oil like canola, or in this last batch, I combined canola oil and hazelnut oil. I love how hazelnut marries with chocolate. So chic!

Maple syrup or honey are great options for sweeteners. I’m not vegan, but I prefer maple syrup. 

If you’re of un certain age, like me, you might remember that cute commercial, “I want my cocoa puffs”.  Today, “I want my BUCKWHEAT puffs!”

Sending puff-peace, and love,

Jane

Chocolate Puffed Buckwheat

Equipment: Bowls, microwave proof measuring cup or small saucepan, two baking sheets, parchment paper

Ingredients:

7 cups puffed buckwheat

1 Tbsp. cacao or cocoa powder (dutch process, like Valrhona, Guittard, Droste’s)

2 Tbsp. carob powder

4 Tbsp. coconut or tasteless or nut oil 

     (Use refined coconut oil or the taste of coconut will dominate.)

4 Tbsp. Maple syrup or honey (raw, local and organic is great) 

2 tsp. vanilla extract OR 1 tsp. pure ground vanilla bean

     OR split the extract as such: 1 tsp chocolate extract (organic preferred) and 1 tsp vanilla extract or 1/2 tsp.       

     ground vanilla

Procedure:

Preheat oven to 325º F.

Line 2 baking sheets with parchment paper

In a large bowl, measure puffed buckwheat. Add the carob, cacao/cocoa, and if using, the ground vanilla. Whisk together to combine.

In a small saucepan, heat together the oil(s), syrup or honey, and extract(s) until warm.

Pour the warmed liquid over the dry ingredients and with a large spoon, stir until combined and well-coated. A Danish whisk is a perfect tool for this recipe. 

Divide mixture between the two baking sheets and bake for approximately 20 minutes, rotating the sheets, top to bottom and back to front and flipping the cereal very gently with a large spatula about half way through the bake.

Remove trays from oven and leave on sheets until completely cooled. The cereal will harden and crisp. 

Store in an airtight container (I like glass.) Will keep for about a month.

Oatmeal Ayurvedic Style

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Oatmeal – Ayurvedic Style

Adapted from Divya Alter by My Little Blue Heron

 

It’s a cold and snowy, snow day in NYC. Feels great to stay home because of the weather. 

Here’s an old-fashioned breakfast (lunch or dinner) that’ll warm you and make you feel great, inside out.

 

Overnight oats are so 2020. Add water and wait or nuke containers are okay for emergencies. 

This recipe may help to rekindle your love for oatmeal. 

 

The smallest teaspoon of ghee renders a luxurious and velvety porridge. Ayurvedic cooking prefers cultured ghee (which is sometimes difficult to find and when found, pricier than ‘regular’ ghee.)

 I have both. For this recipe, I use plain old ghee. 

This one’s my favorite. When it’s on sale, buy a couple of them.

 

Bye-bye bland! Cardamom, cinnamon and saffron not only taste gorgeous, but these spices help with your digestion. After eating a bowl of this, you won’t feel like you have a resident squatter in your tummy. 

I like to add a pinch of pure ground vanilla. It's not inexpensive (all vanilla is pricey!) I like this one because it isn't cut with anything:  an ounce of powder from Madagascar.

The only sweetener in this is sweet masala or a simple chopped date or a handful of raisins. The spices are 'sweet'! 

 

MLBH Truc: use your teeth to crack open the end of a cardamom pod (I’m serious.)

 

N.B.If you don’t have saffron, no big deal. Alter writes that you can substitute ground fennel for cinnamon (or you might just add a pinch of ground fennel.) I do love ground fennel. It’s a great spice that is sweet, light and is great for digestion.

I’ve made this with both rolled and steel cut oats, and my preference is steel cut. If you’re going to  use steel cut oats, be prepared for the additions of more water and more time. If you soak the oats overnight (and then drain them before proceeding with the recipe), you will reduce cooking time!) 

It’s best to prepare this with organic oats. If you don’t have organic oats, next time you are  restocking the pantry, consider organic. 

Alter calls for either cow’s or almond milk. I've never used cow's milk and use only almond or oat milk. If you use cow’s milk, I suggest using organic, grass fed whole milk.

 

This recipe is for a (large!) single serving and is easily scaled up. (Ayurveda is anti-leftovers. In an ideal world, a lifestyle with time, it makes sense to eat everything freshly prepared. I have a busy schedule and work early in the morning. I would probably be berated by Ayurvedic practitioners, but I feel no shame. 

Stay warm, cozy, safe and healthy.

 

with warmth and love,

jane

 

  

Oatmeal – Ayurvedic Style

 

Ingredients:

 

1 tsp. ghee

2 cardamom pods, slightly opened at one end

1-inch-long cinnamon stick

1/8 tsp pure vanilla powder

2 (or more, if small or not the highest quality) saffron threads

¼ cup rolled or steel cut oats*(see step 4)

½ cup water

½ cup almond, oat or cow’s milk

1 tsp. sweet masala (follow the link!) or 1 chopped Medjool date or 1 Tbsp. raisins

Procedure:

 

1       In a small saucepan that has a lid, heat the ghee over med-low heat. 

 

2       Add the cardamom pods and cinnamon stick and toast for a minute or less,         until fragrant.

 

3       Add the oats and saffron, and if using the sweet masala, add it now. Stir, coating the oats well with the ghee, allowing the ghee to penetrate and absorb into the grains. Toast for a minute or two.

 

4       Add the water (first) and then the milk. If sweetening with dates or raisins, toss them in now. 

 

         *If using steel cut oats, increase water by ½ cup. You may need to continue to add water as the oats cook until they reach desired tenderness.

 

5       Stir and bring to a boil. Reduce heat to low, partially cover. 

 

6       Cook rolled oats for about 10 minutes. Cook steel cut oats for considerably longer .. 20 to 40 minutes, depending on your heat, your liquid and desired texture. Don’t be afraid to continue to add liquid. You’re the boss. The finished texture will be   very creamy.

 

7       Remove from heat. Remove the cardamom pods and cinnamon stick.

 

8       Inhale, eat, smile, repeat.

 

 

 

 

 

 

 

 

 

 

 

Honey Maple Granola

HONEY MAPLE GRANOLA

Adapted from David Lebovitz by My Little Blue Heron

I found this recipe in David Lebovitz’s fantastic ice cream book, The Perfect Scoop. This recipe was offered as an ice cream topping. Sounds great! I made this last year and gifted it for the holidays, and felt I should post it this year. I have a batch ready for this year’s gifts.

I recommend you double this recipe. You will need two baking sheets (you’ll rotate them top to bottom, front to back as you bake them). You’ll have enough to give and enough to keep some for yourself.

Homemade gifts are incomparable. They’re charged not with Visa or AmEx, but with LOVE.

Don’t stress: You can’t mess this up. Follow the simple directions and you’ll be master granolier. Pack it into a clear cellophane bag or in a Mason or other glass jar. Tie it with a ribbon or some bakery twine. It will be great ‘as is’, or as part of a theme gift.

Please keep some for yourself, if only a small amount. It’s super delicious.

If you don’t have a Danish whisk for mixing, it’s a very nifty tool to get for your kitchen.

David’s original recipe is credited to Heidi Swanson. I changed it some.

Ready? Get set!

peace, love and crunchy granola,

jane

Honey Maple Granola

Equipment: Baking sheet (or sheets if you double the recipe), mixing bowls, measuring cups, spoons and a kitchen scale

Ingredients:

3 cups/312g. organic rolled oats (not instant)

½ cup/70g. raw sunflower seeds

1 cup/80g. raw cashews (you can chop them in half if you like)

            You can substitute other nuts. Original recipe calls for sliced almonds (I threw some in.)

½ cup/40g. dried shredded organic unsweetened coconut

2 Tbsp./20g. sesame seeds

½ tsp./1 g. kosher salt

1 tsp. cinnamon

3 Tbsp. raw, organic honey (I like wildflower)

3 Tbsp. maple syrup

2 Tbsp. REFINED (it will be odorless), coconut oil

½ cup (or more, if you like it fruity) diced (about ½”) dried fruit (ADDED AFTER GRANOLA IS BAKED)

            I like cut up dried, organic apricots (make sure they’re very fresh) and for a festive seasonal addition, add some dried cranberries!

Procedure:

Preheat oven to 350º F. (150º C.)

In a large bowl, measure or weigh out your dry ingredients (all ingredients listed through cinnamon). Mix well (if you have a Danish whisk, this will work very well for this task!) Set aside.

In a small saucepan set over low heat, melt together the honey, maple syrup and coconut oil.

When warm and melted, whisk gently together and pour over the dry ingredients. Once again, using the Danish whisk or another good mixing tool (a slotted spoon will work!), incorporate wet into dry. Let sit for about 15 minutes.

Spread granola on baking sheet (or if doubled, onto two baking sheets) and bake in preheated oven for about 30 minutes, checking every 10 to 15 minutes, stirring and turning gently until granola is golden brown.

Remove from oven and cool.

When granola is COMPLETELY cooled, mixing in the diced dried fruit.

Store in an airtight container at room temperature for up to two months.