Muddy Buckwheaties

Some of my best ideas come to me while I’m practicing yoga.  I know yoga is all about being in the present, in the breath.  I don’t always adhere to that.  Sometimes I let myself be in the brain and allow my muscles to carry the flow unconsciously.  Much of yoga is repetitive: moving through sun salutations or performing a sequence on the right, then echoing the same on the left.  My muscles learn the pattern and run on autopilot. I am amazed at how completely detached my mind can be, yet my body doesn’t miss a beat.

I often get a new angle on a recipe that’s puzzling me by looking at it through the lens of a clear yoga mind.  The tough part is not stopping my practice right then and there and rushing to the kitchen to try it.  That’s when I have to return to the breath, return to the present, and return my focus to my practice, knowing the kitchen will still be there when I am done.

Muddy Buddies (or Puppy Chow) were such a childhood favorite of mine that I’m not sure why I didn’t think of this sooner.  Somewhere between Surya Namaskar A and Savasana it occurred to me to make a raw version.  My mind immediately ran with the idea, and a few batches later I had Muddy Buckwheaties!  This recipe is based on the classic chocolate variety, but I’m already eagerly dreaming up other flavor variations.  Cookie dough perhaps!?!

Muddy Buckwheaties

2 cups raw buckwheat groats

1/4 cup cacao butter (or coconut oil, see note)

3 TBSP cacao powder

2 TBSP agave nectar

1 1/2 TBSP almond butter

1/3 cup shredded unsweetened coconut

  1. Warm cacao butter and almond butter to a liquid.
  2. Add the cacao powder and agave to the almond butter and cacao butter.  Mix well.
  3. Pour over top of buckwheat groats, and toss to coat them completely.
  4. Spread out in a single thick layer on a pan.  Place in the fridge to harden.
  5. Blend the shredded coconut in a blender until it is powdery.  Use short high-speed pulses being careful not to over blend or the oils will start to release.
  6. Break apart the chocolate buckwheat into chunks, and spread them out on the pan.
  7. Sprinkle the coconut on top and toss to coat.
  8. Store in the fridge.

Note: You can use coconut oil if you don’t have cacao butter, but place them in the freezer rather than the fridge to harden and to store.  They will melt more quickly at room temperature.

By the way, these are marvelous on top of banana ice cream.

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