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Saturday, April 9, 2011

Kosher-for-Passover Breakfast Crunch Cereal

2 tbls coconut oil
1/2 cup agave syrup, maple syrup or honey
1 tsp vanilla extract
2 tsp ground cinnamon

180g bag organic puffed quinoa*
1/2 cup chopped, slivered or sliced almonds
2 tbls sunflower seeds
2 tbls chia seeds

3/4 cup raisins or chopped dried fruit of choice

Melt coconut oil in large bowl. Add syrup, vanilla and cinnamon and stir. Pour in dry ingredients and mix well. Spread out mixture on non-stick baking sheet and bake at 350F for 10-15 minutes, stirring at least every 5 minutes. Careful not to let it burn. Remove from over and let cool. Once cool, break up any clumps that are too large and add fruit. Store in airtight container. Serve with milk, yogurt and fresh fruit, if desired.

*If you can't find puffed quinoa, you can use about 6 cups of rolled quinoa flakes and it will be more like granola.