Indy Power: Rise & shine - healthy breakfast recipes for kids
This week Indy Power has a healthy twist on a classic kids' breakfast cereal
It's back to school time, so this week I'm sharing my healthy twist on a childhood classic breakfast cereal. Kids (and grown ups!) will love this more nutritious version - it's the perfect texture, full of antioxidant rich cacao flavour and, of course, it turns the milk chocolatey, too. The sneaky vanilla powder makes it taste lovely and sweet, without needing to add excess sweetener, and the quinoa pops will fill little ones with loads of energy and a protein boost, too. You can pick up the quinoa pops - quinoa grains heated until they're popped/puffed as is done with popcorn - needed for this recipe (I use a brand called Biofair) in all good health stores and online.
Gluten free, dairy free & vegan-friendly
65g quinoa pops
2 tbsp cacao powder
½ tsp vanilla powder, or 1 vanilla pod
2 tbsp coconut oil
2 tbsp honey or maple syrup
Preheat the oven to 160˚C. Add the quinoa pops to a large bowl. In a small bowl, combine the cacao powder and vanilla powder and mix well.
In a small saucepan on medium heat, melt together the coconut oil and honey. Stir in the cacao/vanilla powder and whisk well.
Gradually, while mixing the quinoa pops, pour the chocolate mixture into the large bowl. Keep mixing the quinoa pops until they're all evenly chocolatey.
Spread the mixture out evenly on a baking sheet lined with parchment paper and bake at 160˚C for 8-10 minutes, just until dry and crisp. Toss once in the middle.
Leave to cool, then store in an airtight jar. The cacao pops will keep for 1-2 weeks.