Mochi is a heavy rice cake made from cooked, pounded sweet brown rice. Mochi is especially good for lactating mothers, as it promotes the production of breast milk. Mochi is found at your local organic and whole food stores and it is located in the refrigerated section.
| 2 | c | natural old-fashioned oats unflavored |
| 6 | oz | Stonyfield Organic Low Fat Vanilla Yogurt |
| 1 | c | Stonyfield Organic 1% Milk |
| 1⁄2 | c | water |
| 1 | sheet | of cashew and dates or plain mochi (cut into 1-2 inch squares, or substitute) |
| 1⁄2 | c | fresh blueberries |
| Topping | ||
|---|---|---|
| 1 | tbsp | brown rice syrup drizzled (maple syrup or honey can be used in place of this) |
Using a blender, blend yogurt, milk and water together for 2 seconds.
Add yogurt mixture to oats, bring to a boil, stirring constantly.
Reduce heat, and cook for about 3 to 4 minutes, or until desired consistency.
Preheat oven to 450°.
Place mochi squares at least 1" apart on a baking sheet.
Bake for approximately 8-10 minutes, or as recommended on the package.
Keep a close eye on the mochi.
Once they puff up and brown remove them immediately.
Make a slit on one side of each piece and fill it with yogurt creamy oatmeal.
Serve filled mochi puffs with fresh blueberries and drizzle brown rice syrup on top.