Thursday, April 7, 2011

Chocolate Quinoa Cereal

One of my favorite homemade hot breakfast cereals. I usually make this with leftover quinoa or brown rice. A very nutritious alternative to junky, commercially produced cereals. High in iron, protein, essential omega-3 fatty acids and a bit decadent from the dark chocolate. The brown rice version almost tastes like chocolate rice pudding. And obviously, both versions of this cereal are gluten free.

1 cup cooked quinoa or brown rice
1/2-3/4 cup homemade hemp milk* (you can use store bought hemp milk or your favorite
    non-dairy beverage)
1 tablespoon 100% cacao powder (i.e unsweetened cocoa powder)
1/2 banana sliced
1 large date chopped
1 tablespoon chopped almonds
1 tablespoon ground flax seed
1/4 teaspoon grated fresh ginger
optional 1 teaspoon agave nectar or other sweetener

In small sauce pan mix the cacao powder with two tablespoons of  hemp milk until chocolate mixture is smooth. Add remaining 1/2 cup hemp milk and stir over heat until warm (not boiling). Add remaining ingredients and mix and heat through. Add more hemp milk if you like your cereal thinner. I find that this cereal is sweet enough with the date and banana and usually don't add agave nectar. If you aren't adding the banana or date you will need to add the sweetener- unless you like the taste of unsweetened chocolate (and I kinda do!). Sometimes I don't heat the chocolate mixture and I have the cereal cold. The only drawback is that the chocolate powder will be lumpy.

makes 1 large serving

The other day my husband asked me if I was having Cocoa Puffs when I was eating this - almost, since I am cuckoo for cacao powder!

* recipe for homemade hemp milk (which is more nutritious than store bought hemp milk)
3/4 cup shelled hemp seeds
3-1/2 cups water
1 tablespoon agave nectar

Mix all ingredients in a blender until smooth. Store in refrigerator for up to a week. I usually store it in a mason jar.

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