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!