The supermarkets are a minefield of unhealthy bombs, ready to explode a combination of sugar, additives and colourings in your families face. And of course they are marketed smartly, with cartoon characters and bright friendly colours just screaming out to your child. They are the target. Because when a toddler is screaming and begging for the special rainbow cereal and mummy knows a meltdown is imminent if she walks away, it gets thrown in the trolley with a “just this once!” comment. And my child is no exception – when we were in the cereal isle finding oats, she became quite upset when I said no to a box of chocolate flavoured cereal. I told her I’d make it for her at home, knowing I wanted to try my own variation of Kenko Kitchen’s brown rice crisp cereal.
The first thing I did was add mesquite powder. Anytime I can get a hit of superfood into Olivia I do (bee pollen on porridge, hemp seeds in her smoothie). Mesquite is healthy and also tastes nice – giving a nutty caramel flavour. It has an incredibly low GI and a high mineral content. It has a high level of dietary fibre; it takes a long time for the body to process it, giving you a long-lasting energy boost and reducing hunger for a sustained period. Mesquite is high in protein at 16% and contains significant quantities of calcium, magnesium, potassium, iron and zinc and is very rich in the amino acid lysine. You can buy it in your health food shop or online so it’s pretty accessible!
I also wanted to use Pureharvest’s Coco² Hazelnut spread because I was gifted a few jars and it’s so good. We sometimes dip carrot sticks into it for an afternoon snack. It’s sweetened with organic rice malt syrup and this particular variety also has the flavour of coconut which I know Olivia loves.
- 2 tablespoons coconut oil
- 30g Pureharvest Coco² Hazelnut spread
- 1/4 teaspoon vanilla extract
- 2 tablespoons raw cacao, carob or cocoa (I mix half cacao and half carob powder)
- 1 tablespoon Pureharvest rice malt syrup (or maple syrup)
- 1 teaspoon raw mesquite powder
- 2 cups brown rice cereal
Preheat oven to 170 degrees.
Using a double boiler method, combine all the ingredients except the brown rice puffs and stir until combined and melted.
Spread the brown rice cereal on a lined baking tray and pour the chocolate mixture over the top.
Using a spoon, incorporate the cereal until evenly covered.
Bake for 10 minutes, stirring once then let cool before serving with your choice of milk, or store in an airtight container.
Sometimes it just takes a bit of creativity to turn unhealthy supermarket products into homemade nutrition bombs. The best part is Olivia created it with me and got to see how real food should be made – at home with natural ingredients that nourish her body.
I would love to hear if you give these healthy coco pops a try!