March 04, 2012

Sprouted quinoa, cocoa and coconut crisps

Happy Sunday!

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!


Sprouted quinoa, cocoa and coconut crisps
(Recipe inspired by Uusi Musta)

150g quinoa
2 tablespoon unsweetened pure cocoa
1 tablespoon rice syrup
1 tablespoon virgin coconut oil

50g unsweetened shredded coconut, lightly toasted
1 teaspoon ground cinnamon
1/4 teaspoon pure vanilla powder

1. Place the quinoa in a large bowl and cover with water. Leave to soak overnight (or at least for 8 hours).

2. Next 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.

3. The 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.

4. Remove 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.


20 comments:

  1. This sounds delicious Maria, perfect way to liven up breakfast. I really must try some sprouting :)

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  2. This looks wonderful! Lately, I've been soaking my grains, nuts, and seeds whenever possible and I think sprouting is the next on my list. This looks like a wonderful excuse to give it a try!

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  3. This sounds wonderfully simple and delicious! I've been eye-balling the sprouted quinoa in the bulk bins lately, but would much rather do this myself. Thanks for the inspiration!

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  4. Looks nice! Have a great day Maria!

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  5. I have never tried sprouted anything! This looks gorgeous though, and definately worth giving a go.

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  6. Great idea to give a twist to morning cereal! And so healthy! Thanks Maria. Have a good Sunday!

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  7. Omassakin keittiössä on koko ajan jotain itämässä;D Kuulostaa tosi hyvältä!

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  8. I love the idea of this. Like wholesome cocoa crispies. And I have the same problem in my kitchen. Jars and domes of sprouting/germinating things everywhere. Looks like a science lab.

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  9. Love love love!

    Please explain what you mean with "Place the jar in an angle, upside down on top of a dish rack".. Do you mean it should be upside down but not flat? I.e. on a slight tilt to the side?

    Will enjoy this one. I can tell already! :)

    x Charlotta

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    1. Thank you Charlotta!

      Yes, what I like to do with sprouting jars is have them in an angle, pointing down, instead of pointing straight down. This way you will get the water and moisture out, but some air in.

      Hope this helps!

      Maria
      x

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  10. Your brain must have all the nutrients it needs in order to come up with these amazing combinations!

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  11. I love dehydrated sprouted quinoa! Yum ;)

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  12. Tomorrow's activity is cheesecloth-hunting! I feel like a fake vegetarian - surely I should have done some sprouting by now! Moving house Sat then on to my new kitchen regime including having a go at coco pops, which I have not eaten since about 1976. Who knew there were healthy ones! Lisa

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  13. Thank you Thank you! I have been needing the inspiration to begin sprouting and here it is! This looks delicious, and quinoa is one of the best grains for a Vegan- so high in protein!

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  14. Sprouted quinoa? Never thought of that...and it's genius!
    Do you know if it does enhance its nutritional value?
    Thank you so much for this: you truly made my day.
    Love&Light
    Margherita

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  15. sprouting, sounds interesting.

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  16. Maria, this is one fantastic recipe and looks incredible. I am trying to make some better choices with my food and this will be on my list of things to make, and eat! Lovely.

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  17. I've always loved quinoa in savory dishes, and have even used the flakes in baking, but never in a sweet treat. Your lovely mix actually reminds me of a much healthier (and tastier, I'm sure) version of one of my childhood faves, which had puffed rice, vegetable fat, yikes, and sugar and cocoa. I'd rather have this, any day!

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