As previous posts have mentioned, I am all for convenience and as school starts again (can you believe we are Term 2 with winter looming already??) and as the mornings down under are getting cooler, and as my daughter has developed a gluten intolerance, this was a yummy solution that takes no time on a busy morning. Filling, nutritious, gluten free, and you can add fresh fruit, berries, honey, dairy free milk, milk, cream, mascarpone to dress it up or down as much as you want. The flavours improve over a few days as the vanilla and cinnamon do their thing, so try and resist at least that long. The beauties of Chia seeds are well discussed here at our friends Honest to Goodness. And the best thing of all? So filling, there has been documented weight loss in this household…not mine of course, but amongst other family members who care….I either need to eat it more frequently, or stop eating other stuff all together….hmmmn, what to do?
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- 70 g Coconut - Sugar rapadura or coconut palm sugar BUY
- 1/2 cinnamon stick
- 1 roasted vanilla bean (see the best selling cookbook, For Foods Sake for all the benefits of this little trick!)
- 100 g buckwheat
- 100 g almonds
- 250 g chia seeds (any colour)
- 100 g Inca berries (we have discussed these before)
- 60 g Crio Bru Crio Bru granules of choice BUY
Place sugar, cinnamon stick and roasted vanilla bean into Thermo bowl and mill 10 sec/speed 10. Tip into jar you will use to store cereal mix.
Place buckwheat into Thermo bowl and mill 3 sec/speed 6. Add to jar.
Place almonds into Thermo bowl and chop 3 sec/speed 5. Add to jar.
Add chia seed, Inca berries and Crio Bru to jar and give it all a good stir.
To prepare mix 3 tbsp mixture with approx 1/4 or 65-70g boiling water, stir and let stand for a few minutes. Stir and add toppings and milk of choice!