Pumpkin Spice Cinnamon Crunch Cereal

Don't worry, ads are not going to appear on your printed document!

No ratings yet

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

This Pumpkin Spice Cinnamon Crunch Cereal 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pumpkin-spice-cinnamon-crunch-cereal/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 335.4kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Almond Flour (note 1)
3 tablespoons Canned Pumpkin Puree (note 2)
3 tablespoons Coconut Sugar (note 3)
1 teaspoon Pumpkin Pie Spices (note 4)
2 tablespoons Melted Coconut Oil (note 5)

Cinnamon Sugar Topping

2-3 sprays Melted Coconut Oil or oil spray
3 tablespoons Coconut Sugar
1 teaspoon Cinnamon

US Customary - Metric

Instructions

Preheat the oven to 340 °F (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.
Slide the piece of parchment paper with the crackers on it onto a large baking sheet.
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.

Notes

Note 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.

Note 2: You can also use mashed banana or unsweetened apple sauce.

Note 3: You can also use sugar, allulose, or skip it, but they won't be as sweet or crunchy.

Note 4: Or 3/4 teaspoon of cinnamon + 1/4 teaspoon of ginger.

Note 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.

Storage: Store them for up to 3 weeks in a sealed glass jar at room temperature.

Nutrition