The most important meal of the day should be breakfast. Eating the right foods at the start of the day will help fuel and nourish the body for the long day ahead. Breakfast cereals are generally marketed as being healthy having all sorts of “health” claims that are printed on the box and clever marketing luring customers into believing they are great for kids and adults. When taking the time to look at the ingredients list the first few listed are often refined grains and sugar. I was super excited when I found out that I would be participating in the #healthykidscomminty challenge with the topic being Nutrient Rich Breakfasts. I wanted to make a delicious cereal that would pack in a nutritional punch and be organic, keeping any nasty additives and ingredients out.
Growing up as a child I remember having Coco Pops for breakfast and loving them! I haven’t given this type of cereal to my children however when shopping they are somehow amazed by it and keep asking that I buy it. Today I decided to make my own version of the cereal using hulled buckwheat, quinoa and raw cacao powder as the main ingredients. Needless to say this recipe is crunchy, chocolatey and not too sweet. It is versatile and can be used as toppings for a smoothie bowl, mixed into coconut yogurt or eaten as regular cereal with milk and a some fruits.
Benefits of buckwheat are numerous as are those of quinoa. Both are gluten free, have a low glycemic index and are a digestible protein – quinoa more so as it is a complete protein, improves heart health and digestion. Quinoa also has the added nutrients of iron, B-vitamins, calcium and magnesium. The addition of raw cacao powder intensifies the antioxidant levels and gives it a rich chocolate flavour. I added in some Maca and Mesquite powder which you definitely wont find in other boxed cereals, for extra dose of nourishment and to boost the immune system. I used Natures Energy products which included the quinoa, maca and mesquite powder as they are readily available in Bali and can be delivered easily too.
Although this cereal did take some time to make in total, it is very easy and you can do other things in the mean time while it bakes except of course of stirring it regularly so it bakes evenly and doesn’t burn. I highly recommend this recipe to you, not because I’m posting it but because it is super dooper nutritious and seriously the way to start the day. I actually split the bowl pictured in half and gave it to my kids after school as a snack. The little man slurped up the remains of the chocolatey milk that was left behind and little miss left a few spoons but requested to have it again in the morning. I might just prepare it a little different tomorrow morning and put smiles on my kids faces.
A highly Nutrtious Breakfast Cereal that is packed with Omega – 3, protein, antioxidants, fiber, is gluten free, dairy free, grain free, and supplies important vitamins and minerals. Low in sugar and will satisfy the hungriest of tummies. A perfect way to start the day, nourishing the body and fueling it with optimal energy. A whole food cereal that tastes delicious for the entire family to enjoy.
Serving Size : 6 – 8 serve
Prep Time : 20 minute
Cook Time : 70 minute
- 1 cup Organic Hulled Buckwheat
- 1/2 cup Organic Quinoa (uncooked)
- 1 Organic Banana (mashed)
- 1 – 2 tbs Organic Coconut Nectar (or maple syrup, rice malt syurp or raw honey)
- 3 – 4 tbs Organic Raw Cocoa powder (or cocoa powder)
- 3 tbs Organic Coconut Oil
- Pinch of Salt
- 1 – 2 tbs Organic Maca powder (optional)
- 1 – 2 tbs Organic Mesquite powder (optional)
- Wash Hulled Buckwheat. Place into container of choice and cover with 2 cups of water. Set aside to activate for 30 minutes.
- Wash quinoa well to remove any bitter saponins. Place in a sauce pan with 1.5 cups of water. Gently cook for 15 minutes or until the water has evaporated. Once cooked remove from heat and cover with lid or plate for another 10 minutes. Remove from saucepan and let cool down.
- After soaking the buckwheat for 30 minutes, drain the water from the buckwheat. Skim off any non seeds floating on the water. Place the buckwheat in a mesh strainer and rinse thoroughly. Leave the seeds in the mesh strainer and cover with a breathable cloth (like a muslin cloth) for half an hour at room temperature and away from direct sunlight.
- Once the quinoa has cooled down and the buckwheat is ready preheat oven to 180 degrees C. Place all the ingredients into a food processor or blender apart from the quinoa and buckwheat. Blend together until well combined. Add in the quinoa and buckwheat and using your hands gently combine the mixture. In a large oven tray lined with a baking mat or baking paper spread the mixture evenly and bake for 40-50 minutes. Give the mixture a stir every 7-10 minutes so that the cereal is baked through evenly and doesn’t burn.
- Please note that my Buckwheat was still a bit damp. If they are well dried the baking time will be reduced. Turn off oven and leave the Cocoa Crunch Cereal in the oven to further crisp up and get even more crunchy. Stir every 10-15 minutes. Enjoy with milk of choice, sprinkle on smoothie bowls or use as topping for other delicious eats.
I didn’t add a lot of sweetener to the cereal as I knew I would be adding it to smoothie bowls and other eats in the future. You can adjust the sweetness and chocolate flavour by adding more or less sweetener or raw cacao.