I recently completed the 30 Day Bikram Yoga Challenge (actually, it was in May, but I’ve been on hiatus) – and my goodness, what a challenge it was. The biggest challenge was not having time for much else apart from hitting the studio and practicing, as I work full time and life is busy. Other challenges included the lethargy, the insatiable hunger, the injured hip and the constant washing of towels (“it looks like a Chinese laundry around here!” remarked my Beau on more than a few occasions.) Alas, I made it and I felt pretty damn good in the end. It is an incredible mental and physical challenge and now I’ve done it, I don’t feel the need to ever do it again.
When practicing yoga, and especially when I did the challenge, I need high energy, light food before class. You’re not supposed to eat for 2 – 3 hours before practicing, but I feel better if I sneak a wee snack in. I came up with these chocolate kamut crackles to fill the void and I’m super pleased with the result – they’re decadent, healthy and seriously moreish.
Chocolate crackles are an old school, retro favourite and if you grew up in New Zealand in the 80’s and 90’s, you’ll know all about them. They’re a blessing for busy people as they require no baking and are ready in a flash (parents – take note.) They’re also a great way to get a good dose of high quality cereal in your diet – especially if the cereal is as impressive as kamut.
Kamut® is a trademarked ancient grain, otherwise known as khorasan wheat. It’s closely related to durum wheat and it’s been discovered that many people with traditional wheat allergies or sensitivities are able to tolerate kamut. Kamut packs a powerful protein punch and is high in fibre, which aids digestion and helps lower cholesterol. It also contains considerable amounts of magnesium, manganese and zinc, as well as your daily recommended dose of selenium. Kamut is naturally sweet and the puffed variety actually tastes like honey puffs (but is genuinely good for you). Kamut puffs (kamoot poofs) are available in all good health food stores, organic markets and specialist supermarkets.
Chocolate Kamut Crackles
1/2 a cup of coconut oil
1/2 a cup of honey or rice malt syrup
1/2 a cup of raw cacao or cocoa powder
4 cups of kamut puffs
3/4 of a cup of seeds, nuts or dried fruit (optional)
A pinch of pink Himalayan rock salt
In a large saucepan, slowly melt the coconut oil and honey or rice malt syrup. Take off the heat and add the raw cacao or cocoa powder and mix until it resembles melted chocolate. Gradually add the kamut puffs and optional extras (if you have any) and combine until the kamut puffs are covered in chocolatey goodness. Transfer in to cupcake cases and allow to set in the fridge. A batch keeps well in the fridge, although be warned – they won’t last long.