Dette Gresskarkrydder-kanelcrunch-frokostblanding is an easy gluten-free breakfast loaded with over 9 grams of protein and 5 grams of fiber, and ready in under 20 minutes with no dairy, no eggs, and no refined sugar.
Selv om hele oppskriften er rett nedenfor, bør du ikke gå glipp av alle tipsene mine lenger ned, inkludert ingrediensbytter, matlagingstips og trinnvise bilder!
Liker du denne oppskriften?
Legg igjen en kommentere nedenfor eller gå til vår Facebook-side der jeg svarer på (nesten) alle kommentarer, vår Instagram-side for inspirasjon, eller vår Pinterest for å lagre oppskrifter!
Gresskarkrydder-kanelcrunch-frokostblanding
Dette Gresskarkrydder-kanelcrunch-frokostblanding is an easy gluten-free breakfast loaded with over 9 grams of protein and 5 grams of fiber, and ready in under 20 minutes with no dairy, no eggs, and no refined sugar.
Skrive ut
Anmeldelse
Del på Facebook
pin
Lagre i e-post
porsjoner: 4 porsjoner
Kalorier: 335.4 kcal
Ingredienser
- 1 ½ kopper Mandelmel - (merknad 1)
- 3 ss Hermetisk gresskarpuré - (merknad 2)
- 3 ss Kokosnøtt sukker - (merknad 3)
- 1 teskje Gresskarpai-krydder - (merknad 4)
- 2 ss Smeltet kokosolje - (merknad 5)
Cinnamon Sugar Topping
- 2-3 spray Smeltet kokosolje - or oil spray
- 3 ss Kokosnøtt sukker
- 1 teskje Kanel
Instruksjoner
- Forvarm ovnen til 170 °C.
- In a mixing bowl, add almond flour, canned pumpkin puree, coconut sugar, spices, and oil.
- Stir and press with a rubber spatula. It will look dry. That's normal. I found it easier to oil my hands and knead, squeeze the ingredients until they stick together and form a dough ball. If too dry and crumbly, simply add a teaspoon of extra water one by one until it comes together into a ball.
- Divide the dough in half. Place half the dough ball on a lightly oiled piece of parchment paper, place another piece of slightly oiled parchment paper on top – oiled side touches the dough.
- Press the ball to flatten it, then roll it with a rolling pin until thin. It's up to you to make the cereals ultra-thin or not. The baking time will be slightly longer if your squares are thicker.
- Peel off the top part of the parchment paper and use a pizza cutter to cut out small squares. Do not touch or lift the crackers. They should stay on the parchment paper.
- Skyv bakepapiret med kjeksene på over på en stor stekeplate.
- Repeat the same steps with the other half of the dough.
- In a small bowl, prepare the cinnamon sugar by whisking the coconut sugar and cinnamon.
- Spray a little oil on top of the squares, or brush with a pastry brush, and sprinkle cinnamon sugar to stick on top.
- Bake the cereals on the center rack of the oven for 10 minutes at 340°F (170°C) until they look pale and dry.
- Remove the baking sheet from the oven, and use the tip of a knife to separate the cereals from each other. You want to space them out on the baking sheet so they bake nicely on the sides.
- Bake again for 3-5 minutes. Watch them carefully! The thinner, the faster they brown. Bake them until their sides are lightly golden brown. If you are not too sure, it's safer to remove them from the oven, cool down, and then rebake the ones that are not crunchy enough rather than over-baking and burning the cereals.
- Let the cereals cool down for 20 minutes on the baking sheet, at room temperature, to firm up. They really crunch after they cool down.
- Serve 1/4 of the batch – weigh the whole batch, divide into 4, and serve with milk of choice.
Merknader
Merknader 1: Or sesame flour, or cashew flour. I haven’t tried oat flour, but I am sure the ratio won’t be the same, as oat flour absorbs more liquid, which means you will need more liquid to form dough.
Merknader 2: You can also use mashed banana or unsweetened apple sauce.
Merknader 3: You can also use sugar, allulose, or skip it, but they won’t be as sweet or crunchy.
Merknader 4: Or 3/4 teaspoon of cinnamon + 1/4 teaspoon of ginger.
Merknader 5: Or water, to decrease the calories. You remove 60 Calories per serving by using water, but they won’t crunch as much. Any other oil with a mild flavor will work like mild-flavored olive oil.
OvnsmodusJeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.
Oppbevaring: Store them for up to 3 weeks in a sealed glass jar at room temperature.
Ernæring
Visning: 1porsjon (1/3 kopp) | Kalorier: 335.4kcal | karbohydrater: 19.4g | Protein: 9.1g | Fett: 27.8g | Mettet fett: 7.3g | Flerumettet fett: 0.1g | Enumettet fett: 0.5g | Natrium: 20.7mg | kalium: 28.6mg | Fiber: 5.1g | Sukker: 8.5g | A-vitamin: 1753.6IU | Vitamin C: 0.6mg | Kalsium: 99.6mg | Stryke: 1.9mg | Magnesium: 3.6mg | Fosfor: 4.8mg | Sink: 0.05mg
Ingredienser og erstatninger
Dette avsnittet gir deg alle tipsene mine om å velge de riktige ingrediensene. For hele oppskriften med mål, bla til oppskriftskortet nederst i innlegget!Gå til full oppskrift
Du trenger bare tre enkle ingredienser for å lage denne oppskriften. Slik velger og bytter du dem.
- Mandelmel – This is the main ingredient that forms the structure of the cereal, making it gluten-free and grain-free. It gives the cereal a nice crunch and nutty flavor.
- Hermetisk gresskarpuré – This provides moisture to the dough and a subtle pumpkin flavor. You can also use mashed banana or unsweetened applesauce for similar results.
- Kokosnøtt sukker – This is the natural sweetener for the cereal and the topping. It adds a caramel-like flavor. You can also use other granulated sweeteners or a sugar-free alternative.
- Gresskarpai-krydder – This is the blend of spices that gives the cereal its classic fall flavor. You can also use a mixture of cinnamon and ginger.
- Smeltet kokosolje – This ingredient adds fat, which helps with the texture and makes the cereal crunchy. You can also use a mild-flavored oil.
- Kanel – This is used in the topping to give the cereal its final flavor.
How to Make Pumpkin Spice Cinnamon Crunch Cereal in Pictures
Carines tips
Let me share a few more tips for a perfect cereal.
- Varier smaken – You can swap the pumpkin puree for unsweetened applesauce or mashed banana to create different cereal flavors.
- Substitute Spices – If you don’t have pumpkin pie spices on hand, you can use a simple mixture of cinnamon and ginger instead.
- Decrease Calories – For a lower-calorie option, you can swap the oil for almond milk. The cereals won’t be as crunchy, but you can save about 60 calories per serving.
- Portion with Precision – One serving is about one-quarter of the whole batch. For precision, weigh the total amount of cereal you made and divide it by four. This comes out to about 1/3 cup of cereal per serving.
- Extra Topping – For extra flavor, you can spray a little oil on the cooled cereal and sprinkle more cinnamon sugar on top to make it stick.
These are so tasty and I have made them a few times. The last batch I added a couple tablespoons of black sesame powder and it imparted a lovely earthy flavor. The flavor profile is easy to alter. Thanks for the recipe!
That sounds so good with the sesame seed powder!
I am frustrated by your site. I never Can find the amounts iñ your Rcipies.. I am looking for the pumppkin cereal and the pumpkin spc. Ápice muffins_sspice muffins
When you are on top of any page, there’s a jump to recipe button, click and you see the recipe in a second. Click the search tool on the website to search a particular recipe by entering the name of it.