Puffed buckwheat paired with puffed quinoa!

I’m back to baking! I just love experimenting with my food and if it turns out well and good, it sometimes goes as a recommendation to my clients. I wanted to make a lighter version of granola, which looks dense but is low on energy/calories but high on flavor and satiety (As that helps in making our gut happy and keeps us fuller for longer, of course satisfies our greedy tongue).

One batch serves 6-7 and has:

• 2 cups of puffed buckwheat and quinoa.
• 3 tablespoons of rice bran syrup (be mindful as it is still processed sugar… wanted to make it gluten free)
• 2 tablespoons of cacao powder
• 1 tablespoon of soluble roasted coffee
• 3 tablespoons of pumpkin seeds

No oil needed.

Method:

1. Since puffed buckwheat and quinoa can absorb syrup quickly, it is best to preheat it in the oven at about 180° and then stir in 10 mins.
2. Use the rice bran syrup, add the cacao powder and coffee to it and mix well.
3. Ensure no clumps remain.
4. After 15 mins slowly add the coffee-cacao rice bran syrup.
5. Move it along and add again in another 10 mins as it dries and allows for a crispy texture.
6. Pull out the pan and roast it again.
7. Once done, enjoy with milk or yogurt.

And that’s it!

I’ve used passion fruit to add to the flavor as I eat. It’s delicious and perfectly compliments!