Are you following a grain-free diet? Do you miss cold cereal? Try this sugar-free, Paleo, and GAPS-friendly sourdough cereal!
Since we discovered Julian Bakery’s Paleo Coconut Flakes Cereal I’ve been trying to come up with a homemade alternative. Our family loves the Coconut Flakes, but it’s expensive. (The best price can be found at Thrive Market for $7.95. Learn more about Thrive and other Eco-Friendly companies I discovered at ShiftCon 2015 here.)
I call my version Quinoa Krispies because it includes quinoa flour. Quinoa is a seed and popular among those following a grain-free protocol.
Create your sourdough starter by using store-bought or homemade kombucha with this Sourdough Starter Recipe. ( I use only quinoa flour for the sourdough starter to keep it grain-free.)
If you don’t have a dehydrator you may use an oven. Set the oven to lowest temperature and keep the door open a crack. This recipe will also work in a 300-degree oven, but I find it easily burns if the thickness is not even. Far better to take your time and keep the temperature low.
Wondering about a sugar replacement? See 5 Sweetener Alternatives.
You can use a blend of almond meal, flax meal, and quinoa flour or stick with quinoa flour for the starter and almond meal for the additional flour. I throw in tiger nut flour when I have it on hand.
Pumpkin or some type of winter squash adds great flavor and texture.
Grain-Free Sourdough Quinoa Krispies Recipe
1. Combine 1 cup sourdough starter (I combine quinoa flour and kombucha to create my starter), 1 cup flour blend or almond meal, 1 cup pureed pumpkin, sweetener to taste, 1/2 teaspoon salt, and 2 tablespoons pumpkin pie spice blend.
2. Blend thoroughly and spread on dehydrator sheets. (Alternatively, spread on parchment paper on cookie sheet.)
3. Dehydrate at 145 degrees for 4-6 hours. (Or lowest setting in your oven with the door cracked open.)
4. Turn the cereal blend over and dehydrate for another couple of hours or until crispy.
Break apart into flakes and enjoy!
Qunioa Krispies Sourdough Cereal
You’ll love this grain-free, gluten-free cold cereal alternative. Serve Quinoa Krispies Sourdough Cereal with almond milk, flax milk, or farm fresh milk if raw dairy is an option!
Ingredients
- 1 cup sourdough starter (I use quinoa flour and kombucha to create my starter)
- 1 cup almond flour (or a combination of almond flour, tiger nut flour, and flax meal)
- 1 cup pureed pumpkin or winter squash
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon or pumpkin pie spice blend
- 1/4 cup xylitol or alternative sweetener to taste
- 1/4 cup water if needed to create the right dough texture
Instructions
- Combine sourdough starter with your 1 cup of added flour. I use almond meal, flax meal, and tiger nut flour. Almond meal can be used by itself.
- Stir and let rest for 15 minutes.
- Add remaining ingredients. Stir or blend thoroughly using a hand blender. I rely on the pumpkin pie spice blend for most of the flavor, but I still add a combination of my favorite sweetener alternatives.
- Spread dough on dehydrator sheets. (If the dough is too thick, add the water.)
- Spread until quite thin. The thickness determines the crispy quality. We like it very thin.
- Dehydrate at 145 degrees for 4-6 hours. (You can keep this raw by dehydrating at 115 degrees, but I haven't tried this.)
- When the dough is fairly dry, turn it over.
- Dehydrate for another few hours until crispy.
- Remove from dehydrator, break apart into flakes, and enjoy!
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I think you may need to redo the title/key words. This is NOT GAPS legal at all and is not grain free. Yes, you can have a gluten free sourdough starter but it will still have grains. I just thought you might want to know…..
Hi Theresa!
I use only quinoa flour, flax meal, almond flour and tiger nut flour in all of my breads, including this cereal. The starter is made from quinoa flour and kombucha. As I understand full GAPS allows for grain-like seeds if tolerated. I only use the quinoa flour if it has been fermented in the kombucha. I then add the flax, almond flour and tiger nut flour. If you can tolerate quinoa I think you would love this recipe!
My husband’s love language is cereal. Haha! I’ll have to try this out for him. 😉 Thanks so much for sharing it with us at Savoring Saturdays, Andrea! Hope to see you back again this weekend!
This sounds great! I make a quinoa pizza crust the family loves, but have heard that quinoa can be inflammatory. Hvae you read anything on that?
I think any seed can be inflammatory depending on the individual. This is why I thoroughly ferment the quinoa flour ahead of time. Most of my family does fine with quinoa so this has been a total win for us.
This cereal is such an awesome idea! I love making my own flakes in place of the sugar-hidden store bought ones!
Thanks Bethany. I love the name of your website!
This looks so interesting. I have never attempted to make cereal!
Such a fun recipe! I bet my kiddos would love this. Thanks so much for sharing with us at Savoring Saturdays linky party! Have a great week!