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.
yields 4 cups
- 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 processor 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 dehydrator. 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 115 degrees (F) for 16 hours or until dry.
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.
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?!
All gone! Shew, I ate like a queen this afternoon! *pats full belly*
Don’t have pumpkin spice on hand? No problem, you can make your own, here’s how:
Ingredients: yields 8 tsp 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.