A year and a half ago, I found out I had to cut out dairy, gluten and some other foods for health reasons. So I decided to get creative and experiment with the foods I can have. My ups and downs, moments of discouragement and hope, and eagerness to continue to enjoy my food after having to make these changes have resulted in my trying many new healthy foods and recipes I otherwise might never have considered. It also led me to create this delicious puffed-quinoa cereal recipe. I enjoy it with rice beverage, or on top of fruit and yogurt for the perfect parfait. I often triple this recipe so that I’m set for two weeks’if it lasts that long. Yum!
Preheat oven to 325°F. Line a large baking sheet with parchment paper and set aside.
In a large bowl, mix puffed quinoa, ground flax, chia seeds and salt. Set aside.
In a small pot on the stove, gently warm honey. Once runny, remove from burner and whisk in maple syrup and vanilla. Pour onto puffed-quinoa mixture and stir well.
Pour mixture onto lined baking sheet and use a spatula to flatten. Bake for 18 minutes; halfway through, turn over with spatula.
Remove from oven and allow to cool completely before breaking up into pieces. Store in an airtight container.
Makes three cups (750 mL). Per half-cup (125 mL) serving: 193 calories, 4 g protein, 4 g fat (0 g saturated fat), 36 g carbohydrates, 5 g fibre, 0 mg cholesterol, 99 mg sodium