Mocha Almond Fudge Crunch - Breakfast Cereal

I LOVE sprouted quinoa. Once it's sprouted (which is very simple and only takes a day or so), this recipe is quick and easy! See below for sprouting instructions.

Note- don't like mocha? Eliminate coffee extract. Want to avoid cacao? Replace it with carob powder.



Almond or Mocha-Almond Fudge Crunch
2 cups sprouted, then dehydrated quinoa or buckwheat (about 1 cup will double when sprouted)
3-4 Tablespoons cacao (or carob) powder  
1/4 cup maple syrup (or your favorite liquid sweetener)
1/4 cup almond butter
pinch sea salt
1 teaspoon Almond Extract
2 - 3 drops Medicine Flower Coffee Extract  (or 1/2 teaspoon your favorite brand - optional)

Procedure
In a large mixing bowl add all ingredients. Mix with a wooden spoon, working the liquid sweetener into the ingredients until it starts to clump together.

Spread on a non-stick dehydrator sheet and dehydrate at 110 degrees F for 4 hours. Stir and continue to dehydrate until dry and crunchy.

This is amazing as a breakfast cereal, served with fresh almond or hemp milk.

For fun, add popped amaranth, raw, chopped nuts, raisins, coconut, and fresh fruit... woohooo, a fabulous, crunchy, munchy breakfast treat!

DIRECTIONS FOR SPROUTING
Rinse quinoa and cover with water in a wide-mouth glass jar and lid. Let soak 20-30 minutes. Technically, you don't have to soak it at all, but it may sprout faster this way. 

Next, Drain water, rinse, drain again, and return to jar. Using a sprouting lid with a screen or cheesecloth, cover jar. (A rim lid or rubber band will  hold  cloth in place). 

Rinse 2-3 times a day until tails just begin to form. 1/4" - 1/2" long is perfect. Quinoa can literally sprout overnight, so keep a close eye on it. 

Once sprouted, rinse well, drain thoroughly, and return to jar. Cover, and refrigerate. Rinse daily to retain freshness.  It is so easy, Works great in salads, sandwiches, and garnishes for soup. Dehydrate sprouted quinoa and grind into flour for cookies, breads and crackers. 

Sprouted Quinoa Flour 

Sprout as directed until tails just start to form. Rinse and drain and place sprouts on a non-stick dehydrator tray and dehydrate at 110 degrees for about 4 hours. 

Stir to make sure all sprouts are exposed to air and drying and continue to dehydrate 4-8 hours or until totally dry. Grind into flour using Vitamix dry blade or a nut seed grinder.  Store on freezer to extend shelf life (6 months).