Maple Pumpkin Spice Crunch Cereal
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.
Ingredients: yields 4 cups
- 2 cups packed, moist almond pulp
- 1 cup rolled, gluten-free oats
- 2 tsp pumpkin spice
- 1/2 tsp ground cinnamon
- 1 cup pumpkin puree
- 1/4 cup water
- 1/4 cup maple syrup
- 1 tsp liquid stevia (see below)
- In a food processor fitted with the “S” blade, place the; oats, pumpkin spice and cinnamon in the container and process until the oats are broken down to a powder. Place the dry ingredients in a separate bowl and set aside.
- In the same food processer container combine; almond pulp, pumpkin puree, water, maple syrup and stevia. 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.
- Add the dry ingredients to the wet ingredients and processes until everything is mixed together well.
- Spread the dough on the teflex sheet that comes with the dehyrater. I used one Excalibur tray and covered the complete tray from edge to edge. See photos below.
- Be sure to spread it evenly so it dries evenly. Don’t worry if the edges look rough, you can clean this up afterward with your finger.
- Score the batter into bite size pieces.
- Dehydrate at 105 degrees for 16 hours or until dry.
Spread the batter evenly with a spatula.
Clean up the edges with your finger…
Lick your finger clean!! YUMMY!
Score the cereal into a desired size.
The photo below is the completed product… how sweet are they?!
Ingredients for Cranberry Crunch Clusters:
- 3 cup cooked quninoa (sprout or cooked)
- 1 cup dried cranberries
- 1 cup date paste
- 1/2 cup chopped pecans
- Sprout or cook your quinoa. If you cook it, allow it to cool to room temperature.
- In a medium bowl combine the quinoa, cranberries, date paste and chopped pecans.
- Fold together with a fork until the date paste has coated everything evenly. Don’t mash it up during the process.
- Spread the batter on the teflex sheet that comes with your dehydrator and dry at 105 degrees for roughly 16 hours or until dry.
I mixed this in with the cereal and it balanced it quite nicely. The dried cranberries brought in an added sweetness and another texture.
All gone! Shew, I ate like a queen this afternoon! *pats full belly*
How to make raw pumpkin puree:
- Start with a sugar pie pumpkin. Wash and dry it.
- Place the pumpkin on a cutting board on its side. Carefully cut off the top and bottom, leaving a flat surface.
- With a potato peeler, remove the skin. I used to use a knife but I found I wasted more of the “flesh” with that technique.
- Cut the pumpkin in half and scoop out the seeds with your hands. Place the seeds in a small bowl for later. You can dehydrate them for a delicious snack!
- Now cut the pumpkin flesh into small chunks.
- In the food processor, fitted with the “S” blade, process the pumpkin chunks until it is broken down nice and small. I take it one step further but it is optional.
- I transfer the puree into my high-speed blender and pulverize it until it is VERY smooth. I am all about mouth-feel. You will have to stop the blender from time to time to scrap down the sides.
- That’s it, very easy!
Don’t have pumpkin spice on hand? No problem, you can make your own, here’s how:
Ingredients: yields 8 teaspoons of Pumpkin Spice
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp Allspice
- 1 tsp nutmeg
- Mix ingredients in a bowl.
- Store in an airtight container.