Oat and quinoa chocolate crisps

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Did your mum ever make chocolate cornflake crisps when you were little? They were all the rage in the 70s. Chocolate melted in a pan with Kellogg’s cornflakes stirred in, put into paper cases and left to set in the fridge. I particularly remember them as a special treat rustled up in my mum’s kitchen and packed in my lunch box for a school trip.

Well, these are just as quick and easy to make, albeit a little healthier than the 70s version. Plus the addition of toasted quinoa pulls them firmly into the new millennium. Don’t think we had that ingredient in our cupboard way back then.

These take minutes to make and your kids, if you have them, will love them. It’s a great way to sneak some nutritious grains into their diet, while they think they’re just eating sweeties. Alternatively, just eat them all yourself!

You’ll only need a few ingredients: oats, quinoa, coconut oil, cocoa powder, a few squares of dark chocolate and a pinch of salt. They’re best eaten straight from the fridge as they could turn a bit crumbly if left in a warm environment. However, I find adding the addition of the chocolate helps them to set far better than just using cocoa and coconut oil to make the wet mix.

This is a base recipe, and you could pimp these little crisps up in numerous ways – how about adding some chopped nuts to the mix, or toasted coconut flakes, or goji berries for an interesting taste and colour contrast? A few drops of either orange or peppermint essence would also work well. Just a few ideas and I’m sure you can think of more.

If you use cooking chocolate (sugar-free) and then add 1-2 teaspoons of xylitol to sweeten, this recipe is Trim Healthy Mama friendly (an S recipe).

So onto said recipe.

Ingredients (makes 8-9)

One cup rolled oats
2 tbsp quinoa, toasted
1/3 cup coconut oil
2 heaped tbsp unsweetened cocoa or cacao powder
10g dark chocolate (I used Lindt 90%, about three squares)
Pinch of salt (I used pink Himalayan)

Method
First, toast the quinoa in a dry pan for a few minutes until it starts to turn golden brown – then set aside.
In a pan add the coconut oil, cocoa powder, broken up chocolate and salt and stir on a low heat until all has melted. Fold in the oats and the quinoa and make sure all the grains are coated.

Using either individual cupcake moulds (or paper cases) or a muffin tin, add a heaped spoonful of mixture to each case and then transfer to the fridge to cool and set. I find it best to keep them here, and eat them slightly chilled – all washed down with a nice hot cup of tea.

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