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!
- 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
- 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!