Tahini Buckwheat Cereal

The way cereal is meant to be: chock full of whole grains, seeds, and fruit. Take it to the next level with popped sorghum and puffed rice - that can be used on salads or fish, or just as a cocktail snack. You’ll only need 1/4 cup - 1/3 cup per serving. It’s so satiating and keeps you satisfied for hours.

Tahini Buckwheat Cereal

Inspired by Sad Papi
Additional resource for popping sorghum: https://mariaspeck.com/2015/06/popping-sorghum-and-a-hella-good-journey/

Ingredients:
1 cup oats
1 cup raw buckwheat groats
1 cup shredded coconut
1 cup seeds and/or nuts
1/2 cup maple syrup
1 tbsp vanilla
1 tbsp cinnamon or spice of choice
healthy pinch of salt
1/4 cup tahini
1/2 cup sorghum
1 tbsp oil
1/2 cup black rice
additional dried or fresh fruit like raisins, strawberries, blackberries, blueberries, etc

Recipe summary: stir together oats, buckwheat, coconut, and seeds/nuts. Combine maple syrup, vanilla, spice, salt, and tahini. Stir everything together and bake for 25-30 minutes at 325F/160C. Heat a pan with a lid over medium high heat. Add a few sorghum grains. When a couple pop, remove pan from the heat and remove the grains. Add the remainder grains and let sit, covered, in the hot pan for 30 seconds. Return to heat and let pop for 2-3 minutes, shaking the pan every 30 seconds. For the rice, heat the oil in the hot pan and add the rice. With the lid on, shake the pan every 30 seconds, for 2-3 minutes, until rice is cracked, puffed, and crispy.