Sunday, March 28, 2010


We're on week 4 of no processed sugar. I admit to falling off the wagon each and every weekend, but I'm ok with that, because it's been a pretty big change over all, and I feel like it's sustainable, but more about that later.

I'm a breakfast lover. So is J, I'm pretty sure it's one of the things that keep us together. Whenever we prepare for a trip, we think about the breakfast that we're going to eat. If we're staying in a hotel, breakfast included is a must have. Hotel Tivoli in Lagos, Portugal is our all time favourite hotel breakfast if you were wondering.

If you've ever read the side of a cereal box, you know that sugar is always an ingredient. That includes Shreddies and Cheerios btw. My breakfast over the last four weeks has been of the pita with peanut butter, banana and honey, or hot cereal variety. What's missing from these delicious things? Crunch.

So, I decided to take a shot at making my very own crunchy cereal with no processed sugars. I started with quinoa. Remember to rinse your quinoa before you cook it, friends! 1 cup rinsed quinoa, 2 cups water, some unsweetened shredded coconut and cinnamon, all in a pot, bring to a boil, then lower heat and cover to simmer until all of the water is absorbed. Once this was done and cooled a bit, I put it into a bowl with more coconut, a bit of sucanat, dried cranberries and chia seeds. This mixture went onto a cookie sheet and into the oven at 350, for 1 hour, stirring every so often.

What I didn't like about this: It was hard to get consistency. I had individual burnt pieces of quinoa, and then big chunks that were still pretty soft. I'm thinking I might try and cook the quinoa in apple juice or add some apple sauce to up the overall sweetness. I put it on my oatmeal the next morning anyway, with some strawberries. I give this attempt a big ol' meh.

1 comment:

  1. Hey!
    I've been checking out the ingredient lists of everything I buy for sugar, it is so confusing though as there are lots of differnet formats for sugar, liquid cane sugar, cane sugar, etc...
    what is okay?