Cream Kokkoh actually refers to a range of pre-cooked flours, gluten-free and rich in essential nutrients. There are grains such as whole grain rice or brown rice, a “pseudo-cereal” like quinoa and adzuki bean. Can we can do more digestible? I doubt it! It is usually intended for the production of creams and boiled for babies and young children. In organic food it’s also used for breakfast but also for vegan custards or bechamel.
Breakfast is very important to me. Like sleep, it influences the energy and enthusiasm that I have throughout my day, while limiting snack cravings. Kokkoh cream is the ideal breakfast for Sunday morning, when the autumn comes. It soothe the delicate stomachs, seduce lovers of rustic flavors, boost athletes and all the others! For two people you will need:
For the cream
– 500 milliliters of rice milk
– 60 grams of kokkoh cream
– 1 pinch of cinnamon to warm you up
– 2 tablespoons of hazelnut purée
– Zero, 1 or 2 tablespoons of agave syrup (Kokkoh cream has a very mild taste, almost sweet
For the topping
(ie what to put on top of the cream so that it crunches and looks good)
– 1 handful of puffed quinoa
– About 3 tablespoons of coconut blossom sugar (for its lower glycemic index and flavor unmatched, your pancreas says thank you)
– Pre-toasted pumpkin seeds
In a frying pan, caramelize the puffed quinoa with coconut sugar by mixing vigorously. When the sugar is dissolved and well the quinoa is well coated, set it aside. In a saucepan, mix rice milk with Kokkoh cream. Cook over low heat for 10 minutes until thickened. Add the hazelnut purée, agave syrup and cinnamon and mix. Pour into the container of your choice and top with the caramelized puffed quinoa and pumpkin seeds. The creaminess of the Kokkoh cream coupled the crunchiness of puffed quinoa and toasted seeds will send you directly to heaven.