08.07.2010 Puff the magic kamut

Current mood: Mellow yellow on a pillow with my Willow
Current read: Half Baked by Alexa Stevenson
Current music: Janice Whaley • Meat is Murder

So it would appear I wasn’t quite done with the speculoos just yet.
I broke my addiction to outrageously overpriced store-bought cereal when I went vegan about 6 years ago: with all the homemade goodies, there really weren’t enough meals to keep it going anyway.
After spending a couple of years lazily pouring myself a bowl of them for breakfast, lunch and dinner when I first dragged my butt to the States, I guess it was high time. (Did I ever mention I used to have no interest whatsoever in cooking/baking? It was a fun thing to do with mom when I lived in Switzerland, but it held no appeal to do it on my own over here.)

But listen to me, fellow cereal-addicts: try to steer clear of the evil aisle (except for puffed stuff + oats) and make your own cereal/granola at home – I think this recipe is proof enough that it takes no time or special skills at all to prepare a fun breakfast that will appeal to both sweet-toothed kids and grown-ups, and as is the case with virtually everything you make (more or less) from scratch, you have more control over the amount of fat/sugar/leprechauns you put in there. Woo!

Speculoos Cereal:

1/4 cup (44 g) semisweet chocolate chips, melted
3/4 cup (180 g) speculoos spread
5 cups (80 g) puffed kamut (or other puffed grain)

Combine all ingredients until the cereal is coated. Store in fridge. Enjoy with any nondairy milk.

Yield: About 5 cups (300 g)