Well I don’t have a childhood story of some chemically laden cereal that I loved, that my new creation is reminiscent of. As a child the word pumpkin was seven letter word that was only spoken around Halloween.
Maybe… if I was lucky it was brought up around Thanksgiving too. But I only knew pumpkin as a one dish wonder… pumpkin pie. I now have recipes for pumpkin pie, pumpkin smoothies, pumpkin bread, pumpkin bars… but having a cereal such as this is a first. And a delightful one at that.
I have one word for this cereal… tasty, delectable, luscious, appetizing, flavorful, sweet, succulent, toothsome, exquisite, dainty, delicate, distinctive, ambrosial, heavenly, tempting, enticing, mouth-watering, nectareous, piquant, gourmet, epicurean, scrumptious, yummy, fit for a king… oh dear, I said one word, didn’t I?
Sorry, I guess I just couldn’t wrap it up in one word. Don’t just sit here and take my word for it, give it a try for yourself and report back. I hope your experience is as pleasurable as mine.
Before you go… please make sure that you use a really good pumpkin, sugar pumpkin that is. Those taste the best. If you can’t find pumpkins due to where you live or the time of year, you can substitute with sweet potato puree. While I am at it, let me share a few words about…
Every batch of pulp will differ in moisture. This depends on how much of the milk you are able to squeeze from the nut bag. Therefore, you may need to adjust the amount liquids being used in pulp recipes. If it is really dry feeling, more moisture may need to be added. Or if the pulp is really wet, less moisture would probably be necessary.
It is also best to make sure that the pulp is unflavored and that is a step that has to be taken when creating almond milk. There is a link below that you can click on to learn more about this process if you are unfamiliar with it. BUT should your pulp already have small hints of sweetness to it, not to worry… I doubt it would be enough to effect the outcome of this cake. I don’t recommend any substitutions for the almond pulp. It is the key ingredient that helped me to create a light and airy cake batter.
- Prepare the nut pulp as indicated in the link above. Place in the food processor, fitted with the “S” blade.
- After soaking the oats, drain and rinse them for 2 minutes under cool water. Gently hand squeeze the excess water from them and place them in the food processor.
- Add the pumpkin puree, sweetener, pumpkin spice, cinnamon stevia and salt. Process until everything is well mixed.
- Tip: before adding the stevia, taste test and see if you would like it sweeter. If so add a little bit at a time until it is perfect for you.
- If you don’t have Pumpkin Spice, you can make to your own. This recipeyields 8 tsp of Pumpkin Spice: shake together, 4 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp Allspice, 1 tsp nutmeg
- Divid the batter in half and place each half on the non-stick sheet that comes with the dehydrator.
- If you don’t have non-stick sheets, use parchment paper but not wax paper (it will stick to that.)
- Place plastic wrap over the top and roll the batter out from edge to edge. Remove the plastic and clean up the edges with your finger, making sure to lick your finger clean. :)
- Score into bite size pieces with a long metal ruler, knife or pizza cutter. Be careful that you don’t cut the sheet if using a sharp item.
- Be sure to spread it evenly so it dries evenly.
- Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 16 hours or until dry.
- Part way through, once dry enough, flip the sheet over onto the mesh sheet that comes with the dehydrator and peel off the non-stick sheet. If it is leaving batter behind on the sheet, it isn’t dry enough. Leave as is and just slide back in to dry a bit more.
- Dry times will always vary due to climate, humidity, type of machine and how full it is.
- Once cool, snap apart and store in an airtight container. On the counter it should last up to 2 weeks, in the fridge or freezer…even longer!
The Institute of Culinary Ingredients:
- To learn more about maple syrup by clicking (here).
- Is agave a good choice? Click (here).
- Why do I specify Ceylon cinnamon? Click (here) to learn why.
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Click (here) to learn why I use stevia.
- Are oats gluten-free? Yes, read more about that (here).
- Are oats raw? Yes, they can be found. Click (here) to learn more.
- Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
- Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.