coco for coco puffs

[Petals]

oooooo Look wot i made..... raw coco puffs. They are served with almond sesame mylk.

A cute smart lil neighborgirl helped me roll them into balls.


http://i7.photobucket.com/albums/y288/lornac/rawcocopuffs.jpg


Actually i dumped some sad cocopuffs in a bowl with full fat milk... and thought well no one will notice the difference anyway. ha ha ha~ not.

[lavendarJ]

tell us more about these cocoa puffs.... what a treat with some brazil milk

[andypdx]

OK...Details!

[faith4u]

Don't tease us like that.

Spill the beans....

I mean coco puffs:p

[Damzlfly]

I think its the real deal...as a joke..

[RowanC]

If it's a joke, it's hilarious!

C'mon Petals.. own up?

[SchoolOfRAWk]

Can you work on Captain Crunch next?

lol

[Ama]

If it's a joke, it's hilarious!

C'mon Petals.. own up?

Petals comes up with the greatest recipes. I'm sure this is the real deal. Can't wait for the recipe.

Petals... what happened to your blog? I've been checking every so often and it's gone.

[Petals]

ok.. well all i did was use the recipe for coco crispies from "RAW FOOD REAL WORLD", and rolled them into balls and dehydrated over night till crunchy at 115. Then i poured a bit in a bowl and poured mlyk on it and took the picture. and..... i must say they are good, but so were the original only the shape has changed.

school of rawk~mmmm capn crunch ..., have to think bout that one for a bit getting some ideas thou...

[Damzlfly]

Seriously?? That wasn't the real cereal? Oh you are a GODDESS! I have to try those RIGHT NOW! (Good thing I have that book heehee) :p

[Tropigal]

oh no!
i don't have the book....yet!
recipe?
maybe?
puleeeze???

[Ama]

oh no!
i don't have the book....yet!
recipe?
maybe?
puleeeze???

YES!! I'd love the recipe too!

[cayako]

ok, i have the book, but i can't figure it out....is it the chewy chocolate freezer fudge or the macaroons, or the chocolate pudding??

thanks!

[Rawkinlocs]

ok, i have the book, but i can't figure it out....is it the chewy chocolate freezer fudge or the macaroons, or the chocolate pudding??

thanks!

It's the Buckwheat Crispies (there's maple and cocoa - the cocoa rendition comes right after the maple version)

[Damzlfly]

AHHHH I lied! I don't have that book...i have The complete book of Raw food..eeep. Pretty puleese post the recipe??

[Ama]

Nooo... I was all ready to make it for tomorrows breakfast. PLEASE... PLEASE... someone with the book post the recipe. I'm coocoo for cocoa puffs!

[Bethanie]

My husband has been complaining about something for breakfast other than a green smoothie or malts or fruit.
Please, please, please:) :)
B.

[Tropigal]

PETALS!!!!!
coco puffs are in my future....i just KNOW it!
I am so curious about the recipe!! and SO patinet! :p

[SchoolOfRAWk]

Bethanie, raw dried granolas and stuff are the BOMB, too. :-)

[andypdx]

Petals...? Oh, Petals.........................???

Oh, boy...Petals sure does know how to TEASE! :o

Anyway, I've gotten a hold of the book, and here is the recipe! (From Raw Food/Real World)

Strangely enough, this "raw" book uses several non-raw ingredients. Replace these with raw ingredients as desired.


Cocoa Crispies Breakfast Cereal

2 cups buckwheat groats, soaked for 1 hour & drained well (will yield about 3 1/2 cups)
3/4 cup maple syrup
1 & 1/2 teaspoon vanilla extract
2 heaping teaspoons organic cocoa or carob powder
2 packets teaspoon stevia
2 teaspoons sea salt

1) Place soaked buckwheat groats in a fine-mesh colander to drain. Rinse with water to get rid of extra starchiness.

2) Place in the bowl of food processor and add the remaining ingredients. Pulse until very well combined but not thoroughly pureed. It should look somewhat like soupy oatmeal.

3) Divide between two Teflex-lined dehydrator trays and spread to about 1/2-inch thickness. Dehydrate at 115°F for 8 to 12 hours or until the top is dry to the touch and the Teflex peels away easily. The crispies should be quite brittle at this point, so it should be hard to flip it over all in one piece - the best way is to lift up pieces and flip them over individually. Continue dehydrating for an additional few hours, or until they are completely dry and crunchy. Break into pieces and store in an airtight container, or keep in the fridge to maintain maximum freshness, where they should left up to a few weeks.

[Cinnamon]

Petals, this recipe look wonderful! I've got to try it. Thank you!

Could you please check out this thread? We have another question for you!! Thank you!!

http://www.rawfoodtalk.com/showthread.php?t=26440

[Tropigal]

Thank you ANdypdx!!!
i think i will try w/ agave & possibly cacao ground...will see & LYK!!

[SchoolOfRAWk]

agave is no more raw than stevia - but I use both! :)

[sweetpea76]

hey erica... real quick... wasn't sure what you meant when u said agave is just a raw as stevia?? if it is by chance that you cant find raw agave, google madhava agave. they make a raw agave that isn't heated over 118 degress, also i've seen raw blue agave on David Wolfe's site ( a little pricey though). But then again, maybe you didn't mean that, so if not, just ignore this post!!!!

btw... im am sooo excited to try making your rawitos this week. i bought all the spices and a shaker for them, and the corn. i can't wait :D

[andypdx]

agave is no more raw than stevia - but I use both! :)

The agave that I use is processed at 105-110 degrees F.

[Ama]

Thanks for posting the recipe andypdx. Can't wait to try these!

[SchoolOfRAWk]

I have heard that even agave labelled raw is not truly raw. Either way, it's great stuff. :-)

and LET ME KNOW what you think of the rawritos! I submitted them to the book, you know.

[andypdx]

I have heard that even agave labelled raw is not truly raw. Either way, it's great stuff. :-)
Where have you heard this? As I've posted before, there are more than a few producers of raw agave who now explicitly state right on their packaging, and on their websites, and in their literature that their food is not subjected to a temperature in excess of 105 or 110 or 118, or whatever temperature it is that they have been able to abide by. As for myself, I feel that if am going to go through all the "trouble" of being raw, why should I reject these raw varieties of agave, in favor of some agave that's been boiled at 200°F+???


and LET ME KNOW what you think of the rawritos! I submitted them to the book, you know.

I will!

[Tropigal]

I made this using agave & i halved the recipe.
BUT used the full amount of cocoa. Next time i will use even MORE.
this is a yummy snack!
DH liked it but my toddler spit it out...on the floor :eek: ...and she spits EVERYTHING she doesn't like in the sink.
i think she was just grumpy.
i would also try this with other flavors...strawberry? mmm Frankenberry!
maybe pureed fruit would work?
i like how crunchy these are, idon't know if the berries would effect that. also thought about using almond pulp to give it a "fluffier" crunch if i were to roll into balls,but i like that this is low fat & nut free!

[andypdx]

I made this using agave & i halved the recipe.
BUT used the full amount of cocoa. Next time i will use even MORE.
this is a yummy snack!
DH liked it but my toddler spit it out...on the floor :eek: ...and she spits EVERYTHING she doesn't like in the sink.
i think she was just grumpy.
i would also try this with other flavors...strawberry? mmm Frankenberry!
maybe pureed fruit would work?
i like how crunchy these are, idon't know if the berries would effect that. also thought about using almond pulp to give it a "fluffier" crunch if i were to roll into balls,but i like that this is low fat & nut free!
In the book, there are two variations of this recipe... chocolate and cinnamon. For the cinnamon version, simply replace the cocoa powder with 1 teaspoon of cinnamon.

[Ama]

Anyone try the cinnamon? Any preference. Which is better. I eat so much chocolate (cacao) I wonder if I should try the cinnamon one first. Decisions... decisions!

[Crisyn]

I LOVE the maple cinnamon variety! I make them into cracker shapes and they work wonderfully as teething biscuits for my kids. Mine is always quite mushy and I blend it up quite well, so there are no whole kernals left. I would have to make it much thicker to roll it into balls, but I think this is a wonderful idea. Cheers, Petals!
I have only made the chocolate version once - I used carob and didn't care for it, but maybe the cocoa would be better. I love the idea of adding fruit!

[Stina]

The agave that I use is processed at 105-110 degrees F.

What brand?

[Wendee]

Andypdx, thank you SO much for this recipie....

It is delicious!! :)

I tweaked the recipie somewhat. I added half more vanilla, only 1 teaspoon of stevia and 1 teaspoon of salt (2 was way too much). I also increased the maple syrup to make it a cup, and also added an addtn'l teaspoon of carob.

Just can't believe how authentic these taste

You are very kind to post this recipie. Too bad pnut butter isn't raw. I would like to try using this recipie to make pnut butter cereal.. you know, the Captain Crunch kind, LOL! :)


Cheers!

wendee from the windy city

[tvillemom]

The recipe says to only soak the buckwheat for an hour....is that enough?? Also...I have some dehydrated buckwheat...could I grind that in my coffee mill and make into more of a flour?? I might try 1/2 buckwheat and 1/2 almond flour....what do ya'll think??
Wendi

[Ama]

The recipe says to only soak the buckwheat for an hour....is that enough?? Also...I have some dehydrated buckwheat...could I grind that in my coffee mill and make into more of a flour?? I might try 1/2 buckwheat and 1/2 almond flour....what do ya'll think??
Wendi

I only soak my buckwheat for about 15-30 minutes. Keeps it from getting all slimy and still sprouts every time. A little trick I learned from someone on this board! Thanks... whoever that was!

[Tropigal]

buckwheat only needs 20-60 minutes to soak. by then it has absorbed all the water it possibly can. soaking for hours & hours is not necessary.
you have to rinse VERY well. and I remember reading somewhere that the flavor changes to be milder once it has "released" the slimy substance and that it is important to get it out/off.....???

If i am sprouting it i soak for about 30 minutes then rinse VERY well.
lay it flat on a lined cookie sheet and rinse very well every few hours.
usually it onln takes a day or less to sprout.

[andypdx]

What brand?

Well...I had a post about this a few days ago, but it looks like it is now gone...?

Anyway, you can get Magdhava here (http://www.alissacohen.com/shop/product.php?productid=30&cat=5&page=1) on Alissa's site. Unlike most agave, this agave is "processed' by an alternate method that does not involve high heat. As for other brands, just do a google search, and you will find them quickly.

ALSO: Keep in mind that even Magdhava sells both NORMAL agave and RAW agave...and even certain brands that STATE "RAW" may not be technically raw. Look for an explicitly stated temperature maximum, or look for a statement on the company's website. Not all "raw" agaves are alike!

[Regen]

I love this recipe and make it differently every time. I use less salt and sometimes no sweetner at all. Sometimes I sprout the buckwheat for a couple of days instead of soaking for two hours and this makes it a lighter, bigger, crisper cereal. I also prefer it in thick slabs on the dehydrator sheet so that it resembles big crumbs rather than flat discs. Try it with banana milk!:)

[Petals]

cinnamon~ the almond clusters have been submitted to the recipe book thangy, so I shant be sharing. Thanks for your understanding, as it woul defeat the purpose no? :)

I have a geat idea for cap'n crunch i am gonna fool around with.

rawkinloks~ fruity pebbles..??? i used to love those when i was a kid.


O~ and anipox, i hope you have Sarma's permission to post her recipe from her book RFRW.

[faith4u]

I made these yesterday but I don't know what I did wrong. Mine was pretty runny so I couldn't shape them into anything.

Petals, how did you get it to the point of being able to roll them into balls. Did you change the recipe a bit?

[wyjoz]

Could someone please tell me: if a recipe calls for maple syrup or agave why do they also call for ie; 2 pks stevia? Does it change the recipe? make it better? or can I omit the Stevia? Please, Thank You; Joz

[SchoolOfRAWk]

cinnamon~ the almond clusters have been submitted to the recipe book thangy, so I shant be sharing. Thanks for your understanding, as it woul defeat the purpose no?

Hey, I don't know what recipe this is (sure it's good), but almost all of the recipes entered were tried and true on this board. All of mine I submitted are on the board already. Just wanted to say that I don't think it matters or defeats anything. I'm happy to honor your choice and wait until the book comes out, though. :-)

[Cinnamon]

cinnamon~ the almond clusters have been submitted to the recipe book thangy, so I shant be sharing. Thanks for your understanding, as it woul defeat the purpose no?

Hey, I don't know what recipe this is (sure it's good), but almost all of the recipes entered were tried and true on this board. All of mine I submitted are on the board already. Just wanted to say that I don't think it matters or defeats anything. I'm happy to honor your choice and wait until the book comes out, though. :-)

I've also submitted recipes that I've posted on this site, but will also wait until the book comes out to make your almond clusters. I am sure they will be worth the wait! I've done one similiar using the Easter Chocolate recipe posted by Sweetgoddess and putting almonds in that, wow it was great!

[Crisyn]

Joz, I have never put stevia in mine. I imagine they use it to add sweetness without increasing the liquid, but I have found that most of the recipes in RFRW are way too sweet for me, so I actually omit the stevia and use less maple syrup than the recipe calls for. It still turns out mighty sweet and mighty tasty!

[Petals]

faith4you!~ I dehydrayted the mush spread out on telflex sheets for a bit until it got to the consisitancy of being able to roll into balls~ sweat it out a bit first. Kinda thick ~ I did'nt time it but maybe 2-3 hours at 115, then mix up and roll away!


school of rawk~ imuho it does MATTER. u go right ahead and give yours away for free to who ever you want~ invite strangers to yer apt and all that. People do steal and take advantage. I share what i choose to. I know how people are... even raw. Earth is not a utopia. Trust is built over time.

[wyjoz]

Crisyn: Thanks; I don't like the aftertaste of Stevia, so I did not want to buy it if it did not make that much of a difference in a recipe. Joz

[tvillemom]

Someone mentioned about SPROUTING the buckwheat....my recipe does not mention sprouting, just soaking.....is that right??? Do I just SOAK? OR SPROUT?? Which one??

Wendi

[Regen]

Soak or sprout?

Try both of them! When I'm short of time, I soak. If I'll in a plan-ahead phase, I might sprout. The sprouted one is lighter and crunchier but I'd be hard pushed to choose one over the other. To make the sprouted version, soak for a couple of hours, rinsing well at intervals, then sprout in a jar, bag (or I use two bowls, the inside one being perforated.)