Quinoa Puff, Cacao & Brazil Nut Crispies

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Even I sometimes get hardcore cravings for food such as rice crispies. Usually I prefer something along the lines of a salted chocolate coconut milk ice cream if I’m going to go for sweets, but this time- it had to be the crispies. I also wanted them to taste like s’mores. You haven’t lived until you’ve decided that s’mores can be dinner. Even in my most desperate need of a s’mores and crispie flavor marriage- I’m not one to throw the opportunity to get nutrients to the way side just for a cheap trick like a snack bar. I’d been hearing a lot lately about quinoa puffs being a thing- so that seemed like a good place to start. To fill in the equation, I went with no brainers like antioxidant packed cacao, brazil nuts, flax & chia. I did not get out of using marshmallows (Dandie’s brand, vegan), but I did escape the consumption of gelatin by forgoing “real” marshmallows. Life is all about compromise.

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A little rundown on why these ingredients matter:

Quinoa:

  • a complete protein with all 9 essential amino acids
  • contains iron, magnesium, maganese
  • high in fiber
  • contains anti-inflammatory properties

Cacao:

  • improve focus
  • increases serotonin
  • contains zinc, calcium, vitamins a & b, antioxidants

Brazil Nuts:

  • high in selenium, which boosts the immune system
  • high in mono-unsaturated fatty acids that lower bad cholesterol
  • rich in vitamin e

Quinoa Puff, Cacao & Brazil Nut Crispies- V, GF: Makes 24 squares

10 oz vegan marshmallows (I used Dandie’s)

½ cup organic coconut oil

¼ cup light agave nectar

3 ½ cups Enjoy Life ‘s Crunchy Flax with Chia Cereal

2 ½ cups quinoa puffs

1 tbsp ground cinnamon

4 oz cacao sweet nibs (I used Nutiva)

2 oz raw brazil nuts, roughly chopped

Preheat the oven to 350F. Spray a 9×13 glass baking dish with kitchen spray and set aside. In a medium saucepan over medium-high heat, combine the coconut oil, agave and marshmallows. Stir the mixture until completely melted. It may not combine completely, but as long as the marshmallows are melted and smooth, it will be just fine.

In a large mixing bowl, combine the flax cereal, quinoa puffs, cinnamon, cacao nibs, and chopped brazil nuts.

Pour the marshmallow mixture into the bowl with the cereal. Stir gently until sticky and well combined. Press into the prepared baking dish and place in the oven for 10 minutes. Let cool to room temperature* then slice into 20 squares.

*You can speed up this process by placing the dish right in the freezer for 25 minutes from the oven.

Nutrition Facts per square: 152.5 calories, 2.2g fiber, 2.3g protein 6.6g fat 13g sugar

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