It seems that there is always something soaking or sprouting in my kitchen. Nuts, seeds, beans, you name it. Sprouted quinoa is really tasty in salads, but this time I've used it as a base for a tasty treat. The recipe takes a couple of days to make (due to the sprouting), but it's certainly worth the time! It's crunchy and highly addictive, but not coated in sugar and other nasty things. I think this would make a lovely little gift as well, presented in a nice glass jar with a ribbon and a label around it.
Feel free to change the spices (try adding ginger, licorice, cardamom or wattleseed) or use toasted and chopped up nuts or seeds to add some crunchiness. I wanted to keep this low-sugar, so I've only added one tablespoon of rice syrup. You could replace this with maple syrup, if you like. Use the crisps on top of your oatmeal or fruit in the morning, or use it to sprinkle on oven baked apples, pears or even fresh figs!
Prep: 2 hrs 15 mins
Cook: 2 hrs 30 mins
Yields: 2 servings
1Place the quinoa in a large bowl and cover with water. Leave to soak overnight (or at least for 8 hours).
2Next morning, drain and rinse the quinoa. Place the quinoa in a glass jar (I used two small jars) and cover the mouth of the jar with a cheesecloth. Secure the cloth around the jar with an elastic band. Place the jar upside down at an angle, on top of a dish rack (or something similar) and leave to sprout for 24 hours.
3The next day, place the sprouted quinoa in a large mixing bowl and stir in cocoa, rice syrup and coconut oil. Spread the mixture on a baking tray and bake in an oven at 100C for about 1 1/2 hours. Make sure to keep an eye on it though, and do not let it burn! It will not be completely crisp straight out of the oven, but it will crispen further as it cools down.
4Remove the crisps from the oven and add leave to cool completely. Once cooled down, add toasted coconut, cinnamon and vanilla. Store in an air-tight jar for 5-7 days.
Credit to http://www.scandifoodie.blogspot.com.au/
2 tablespoon organic unsweetened raw cocoa
1 tablespoon organic gluten-free brown rice syrup
1 tablespoon organic cold-pressed extra virgin coconut oil