I recently ordered two different cereals online: crunchy flax, and puffed millet. The crunchy flax was a go on the first try, but he’s since turned it down. Boo. I’ll have to come up with a way to alter it to make it more to his liking.
Puffed millet smells and tastes a lot like popcorn. It’s very small and light, like the little balls that shed from a sheet of styrofoam. LOL So I needed to do something with it to make it tastier and heavier.
This recipe does the trick.
I can already envision some alterations for variety…peanut butter and cocoa powder, brown sugar and cinnamon… I bet the peanut butter and chocolate combo would be a candidate for the crunchy flax!
Candied Puffed Cereal
1/3 cup coconut oil or butter
1/2 cup maple sugar
1/4 cup real maple syrup
Pinch or two of pink himalayan salt
2 1/2 cups puffed cereal
Preheat oven to 300. Put butter, sugar, syrup, and salt in a large sauce pan. Heat the mixture on medium high. Be sure to keep stirring. Bring to a boil and allow it to boil for 2 minutes, without letting it burn! It looks like the sugar is foamy and separate from the oil but no worry. Pour over the 2 1/2 cups puffed millet. Using a large wooden spoon, gently stir the puffed rice until all of the pieces are coated. Spread the coated puffed millet onto a greased cookie sheet.
Bake for about 10-15 minutes. Store leftovers in an airtight container.