melipoppins by ashley collins
5 Minute Breakfast Crunch Cereal
Pre-heat oven to 180° C and line a large baking sheet with parchment paper. Set aside.
In a large bowl combine…
1 Cup Puffed Quinoa
1 Cup Puffed Buckwheat
1 Cup Shredded Coconut
In a small pot on the stove melt…
¼ Cup rice malt syrup or liquid sweetner of choice
¼ cup almond butter
2 Tbl Coconut oil
½ Tsp vanilla extract
Pinch of salt
Pour the wet mixture over the dry cereal mix. Mix thorough coating well.
Spread on parchment in one large single layer (like a raw cake base) and place in pre-heated oven for 3-5 minutes watching like a HAWK after the 3 minute mark until golden. Typically 4 minutes does the trick.
Let cool completely before breaking up mixture and storing in an air tight container.
You can have it with yoghurt or milk of your choice or on a smoothie bowl or nice cream. Yep, its good. Go make it and see!