Tuesday, April 10, 2012

Green Crispies for Breakfast

Sunday brunch at Pure Food & Wine (cashew cheese & broccoli quiche, kombucha, and my dearly beloved mint sundae) led to daytime drinking in Brooklyn. It would be our last visit to NYC for many months, so we hit up my favorite haunts, along with Mr. Vedge's cocktail bar must-visits.

After too much sun (where did it go?), gin, and several miles, we had dinner at Caravan of Dreams. I'm a big fan of their raw sampler platter with various spreads and raw bread, and I like how casual it is there. The food is always very comforting. Afterwards, we walked down the street to Mayahuel, which is where Mr. Vedge's heart beats fast, and learned a few things about sherry.

As it was meant to be, we came home on the late bus and passed out.



My morning recovery? One Lucky Duck's Crispies are my breakfast cereal of choice, and a little goes a long way. I fill my bowl with fruit and then try to ration out my Crispies so that I get a few servings out of the bag. That's the downside: they are so good that they don't last long, and they don't sell them in bigger bags. An older photo of my obsessive stock:


But you can make your own if you don't mind waiting. Based on the Maple Cinnamon Buckwheat Crispies recipe from Raw Food/Real World, I made a batch of Crispies with a splash of green (spirulina powder) for kicks. That, and I'm working spirulina powder into whatever I can. These tasted just like the Cinnamon Crispies, except they were a funky green.


Green Crispies


2 cups buckwheat groats, soaked for a few hours and then rinsed
3/4 cup maple syrup
2-3 tsp spirulina powder
2 tsp vanilla
1 tsp sea salt
1 tsp cinnamon


Combine ingredients in a food processor until you have a thick oatmeal-like consistency, adding the spirulina last.

Spread mixture onto Teflex sheets and smooth out until 1/2 inch thick.

Dehydrate at 115 degrees for 8 hours, then flip. At this point, I break it into cracker-sized pieces and dehydrate for another 2-3 hours, until crispy like a flake cereal.

I store in a tightly sealed container in the fridge, which makes it even crispier. Serve with fruit and nut milk. I even love snacking on this from the jar, it's so good.

Makes 4-6 servings.

Bonus: Your entire place will smell like cinnamon all day.



Spread it out slightly thinner than this, onto two Teflex sheets

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