Note- don't like mocha? Eliminate coffee extract. Want to avoid cacao? Replace it with carob powder.
Almond or Mocha-Almond Fudge Crunch
2 cups sprouted, then dehydrated quinoa or buckwheat (about 1 cup will double when sprouted)
3-4 Tablespoons cacao (or carob) powder
1/4 cup maple syrup (or your favorite liquid sweetener)
1/4 cup almond butter
pinch sea salt
1 teaspoon Almond Extract
2 - 3 drops Medicine Flower Coffee Extract (or 1/2 teaspoon your favorite brand - optional)
In a large mixing bowl add all ingredients. Mix with a wooden spoon, working the liquid sweetener into the ingredients until it starts to clump together.
Spread on a non-stick dehydrator sheet and dehydrate at 110 degrees F for 4 hours. Stir and continue to dehydrate until dry and crunchy.
This is amazing as a breakfast cereal, served with fresh almond or hemp milk.
For fun, add popped amaranth, raw, chopped nuts, raisins, coconut, and fresh fruit... woohooo, a fabulous, crunchy, munchy breakfast treat!
Rinse quinoa and cover with water in a wide-mouth glass jar and lid. Let soak 20-30 minutes. Technically, you don't have to soak it at all, but it may sprout faster this way.
Sprouted Quinoa Flour