Sponsored by Woolworths
I was nothing short of thrilled when I was asked to contribute to the Macro Guide to Goodness Campaign. I am honoured to be a part of a movement that encapsulates exactly what I am passionate about and what Wholefood Simply stands for.
Woolworths are using their renowned Macro brand to encourage every day Aussies to tuck into a little whole food goodness. I have long been a fan of the Macro range and when I first heard the principles behind the title I felt that I could have written them myself. The philosophy behind the well-known Macro name is to use and promote fewer, simpler ingredients that are full of nutritional goodness. Woolworths are taking this one step further by creating the Guide to Goodness Campaign that is designed to offer easy solutions to enjoying good food and a healthy lifestyle.
When people are transitioning to a whole food diet it can be daunting and it can seem dull. Often we feel that we are going to miss out, be deprived in some way or spend all of our free time hanging out in the kitchen. This needn’t be the case. The recipe that I am sharing with you today is crunchy, sweet and chocolatey. It is versatile and it is divine. It is also simple to make and you can make a large batch at once to then use in countless ways. We love it stirred through natural or coconut yoghurt, mixed with nuts and dried fruit for a delicious trail mix, eaten exactly as it is and topped with milk just as you would with traditional Coco Pops.
I hope you enjoy it too, be sure to let me know.
Not Quite Coco Pops
- 1 cup Macro Raw Buckwheat, rinsed
- 1 tablespoon coconut oil
- 1 tablespoon honey*
- 3 teaspoons cacao or cocoa
- 1/2 teaspoon concentrated natural vanilla extract
- pinch of salt
- Preheat your oven to 175°C or 350°F
- Line a tray with baking paper.
- Rinse the buckwheat and set aside. Place the oil, honey, cacao or cocoa into a medium sized heat proof bowl. Very gently melt this mixture over a small saucepan of simmering water or in the microwave for 10 seconds or so. Once melted, stir until the ingredients are well combined and add in the vanilla.
- When the mixture is looking lovely and chocolatey, add the buckwheat and stir until the buckwheat is coated.
- Spread the buckwheat in a single layer on your prepared tray and sprinkle lightly with salt.
- Bake the Coco Pops for 7 minutes, remove from the oven and stir.
- Return to the oven and bake for a further 7 minutes. Stir.
- Bake for a final 3 minutes. Remove the Coco Pops from the oven and allow to cool completely before storing.
*you can use rice malt syrup if you prefer
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