‘As each day arises, welcome it as the very best day of all, and make it your own possession. We must seize what flees’ – Seneca
As the days get lighter, and the clocks go forward it reminds us of the change in season from winter to spring. We look forward to the warmer lighter days, but with it comes a reminder that more time has passed. Life is precious and bound in a way we will never know until we do. It is a reminder to me, that every day is a day to look forward to, not just the brighter days.
The recipe
This is a high protein breakfast or snack. Puffed mullet tastes like an adult version of puffed rice and so this treat as Mr. B put it tastes like an adult version of a Rice Krispie treat. It is glued together with a beautiful combination of tahini, vanilla, coconut oil and brown rice syrup. Since the sweetener is mainly brown rice syrup with a little maple, it has a lower glycaemic index. The sesame seeds, tahini and millet add the protein and the coconut flakes extra sweetness. The tahini /sesame is a dominant taste here, so I would say it’s more savoury than sweet to my palate. Mr. B likes it so it must have some sweetness in there too, otherwise he wouldn’t think of it as a ‘treat’.
Yield: 10-15 pieces
Ingredients
- 1.5 cups puffed millet
- 1.5 cups dried flaked coconut, toasted
- ¼ cup sesame seeds, toasted
- ¼ cup dried rose petals
- ¼ cup brown rice syrup
- 2 tbsp. coconut oil, melted
- 1 tbsp. maple syrup
- ½ cup tahini
- ¼ tsp. sea salt
- 1 tbsp. vanilla extract
- 1 tbsp. rose water
Method
- Prepare a pan/casserole dish with parchment paper
- Toast the coconut for 5 minutes at 300F or until starting to brown and get fragrant
- Toast the sesame seeds for 10 minutes and then turn and toast for another 5-8 minutes until turning brown
- Place both to the side to cool
- I like to toast more coconut and sesame seeds than I need and store them for other uses
- Add the millet, coconut, sesame seeds and rose petals to a medium bowl and mix well to combine
- In a small pot add the rice syrup, coconut oil and maple syrup. Bring to a simmer and when you start to see the bubbled, turn off the heat and add the tahini, salt, vanilla and rose water and stir until completely smooth.
- Pour into the bowl with the dry mix and stir until well combined
- Pour into the prepared dish and place in the freezer to set for 30 minutes or the fridge for 2 hours
- Once set remove and slice.
- It will last in the fridge for up to 2 weeks.
