A Perfect Pantry

Ingredients

• 1 cup quinoa
• 1 ½ cups almond milk (unsweetened)
• ½ cup water
• 1 tbsp. cocoa powder
• 1 tsp. vanilla paste
• 1/3 cup coconut milk

Crisp buckwheat

• 1 tbsp. coconut oil
• 1/3 cup whole buckwheat
• 1 tsp. rice malt syrup

Garnish

• 50g dark chocolate
• 1 banana, sliced
• ¼ cup raspberries
• ¼ cup blueberries
• ¼ cup whole almonds, roasted
• ¼ cup coconut shavings, toasted
• 1 tbsp. rice malt syrup

Directions

1. Rinse the quinoa thoroughly until the water rinses clear. Place into the removable bowl of your rice cooker. Add the almond milk, water and cocoa powder and stir to combine. Push the control selector lever to COOK and cook until the rice cooker flicks to WARM. Stir occasionally throughout cooking.
2. To prepare the crispy buckwheat, heat a frypan on medium heat and add the coconut oil. Add the buckwheat and cook until the buckwheat is golden in colour, then drizzle the rice malt syrup over the buckwheat and keep it moving until for 1-2 minutes. Let cool.
3. When the quinoa is finished. Stir through the vanilla paste and spoon into serving bowl. Drizzle the coconut milk over the top and garnish with crisp buckwheat, chocolate shards, fruit, coconut, nuts and drizzle the rice malt syrup over the top.
4. Serve

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Rice Master 5 Cup Rice Cooker & Steamer
• Rice Master 10 Cup Rice Cooker & Steamer