Pumpkin Brittle Topping
I created this recipe to have as a staple in my cuboard during the Fall season. You can eat it as is, granola style, sprinkle it on your yogurt, sprinkle it on your ice cream, put it in your cereal, on top of your smoothie, over a cheese cake, however you wish! It will add a bit of Autumn to any dish. In the photo here, I made mini banana ice cream parfaits. I simply alternated brittle and banana ice cream in the dish. If you are not aware of how to make banana ice cream, you have been missing out. It is so easy. Slice up some very ripe bananas, place them in a Zip-lock bag and freeze. Once frozen, put the bananas and a splash of nut milk in a high-speed blender or food processor. Blend till smooth. You can add vanilla, cinnamon or pumpkin spice t if you want to make it a special Thanksgiving treat.
This recipe does make a good amount, roughly 4 cups worth. This may seem like a lot but as you get more and more creative with it, I am sure you’ll find it it just disappears. Enjoy and many blessings…
Ingredients: yields 4 cups
- 2 cups buckwheat, soaked
- 1/2 cup craisins
- 1/4 cup shredded coconut
- In the food processor, fitted with the “S” blade, combine 1/2 cup buckwheat, pumpkin puree, date paste, salt, cinnamon, stevia and pumpkin spice. Process for 60 seconds or until creamy, it won’t be completely smooth.
- In a medium-sized bowl combine the 2 cups of buckwheat, craisins and coconut. Toss together.
- Add the wet ingredients to the dry ingredients and mix well.
- Spread the batter out on the teflex sheet that comes with your dehydrator and dry at 110 degrees (F) for 16-18 hours or until dry. You can even drop the batter in clusters on the teflex sheet instead of spreading it out. Once cooled, break into small clusters.
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.
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!