Eat it with coconut milk or by the handful. It packs a great dose of healthy, whole ingredients.
I wish I could take full credit for this recipe but-- alas-- it is something I ran across on a blog and have lost the link to its author. If you know who its original author is, please post it in the comments.
My changes are slight tweaks to the cooking time and the elimination of agave (not such good stuff, healthwise, as it turns out). I replace agave with honey for the sweetener. I love the pink Himalayan sea salt and sprinkle it over the crunch as it bakes. Experiment with your own crunch for maximum tastiness!
My changes are slight tweaks to the cooking time and the elimination of agave (not such good stuff, healthwise, as it turns out). I replace agave with honey for the sweetener. I love the pink Himalayan sea salt and sprinkle it over the crunch as it bakes. Experiment with your own crunch for maximum tastiness!
Pumpkin Paleo Crunch
Mix in a big bowl these dry ingredients:
1/3 cup raw pumpkin seeds
3/4 cup roasted salted sunflower seeds
3/4 cup almond meal
1/2 cup blanche,d slivered almonds
1 1/2 cups unsweetened shredded coconut (you can also use the bigger flakes or a mixture of the two--
I order from nuts.com.)
1/2 cup raw almonds (slivers, or run them through the chopper)
1/2 tablespoon cinnamon
1/4 tsp nutmeg
1/4 tsp baking soda
Mix in a small bowl these wet ingredients:
1/2 cup coconut oil (heat a little to liquify)
1/2 cup honey or coconut nectar or mixture of both
1/2 Tablespoon of real vanilla (watch that your vanilla doesn't have that evil corn syrup in its ingredients! I found some on the store shelves that does.)
1/2 cup raw almonds (slivers, or run them through the chopper)
1/2 tablespoon cinnamon
1/4 tsp nutmeg
1/4 tsp baking soda
Mix in a small bowl these wet ingredients:
1/2 cup coconut oil (heat a little to liquify)
1/2 cup honey or coconut nectar or mixture of both
1/2 Tablespoon of real vanilla (watch that your vanilla doesn't have that evil corn syrup in its ingredients! I found some on the store shelves that does.)
1/2 cup pure plain pumpkin
Combine and bake!
Combine and bake!
Whisk the wet ingredients together and then pour them into the dry ingredients. Stir well and spread out on a big heavy-duty cookie sheets. Bake for about an 45 minutes in a 250 degree oven. Turn with spatula and spread back out. Bake for another 10-15 minutes. The crunch will darken as it bakes. It will also crisp up nicely while cooling.
Tip: Sprinkle with salt periodically throughout baking. I love the pink Himalayan sea salt!
Tip: Sprinkle with salt periodically throughout baking. I love the pink Himalayan sea salt!
After cooling, keep your delicious pumpkin crunch in an airtight container. Enjoy it with coconut milk. Add your favorite fruit if desired!
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| Cooling Crunch! |
You might also like:
- YIKES Chocolate Zucchini Cake
- YIKES Paleo Bread & Butter Pickles
- YIKES Paleo Blueberry Pie
- YIKES Cantaloupe Salad Smoothie
Suzanne Anderson is the creator of YIKES! Studio Jewelry. Suzanne has been busy creating for most of her life. After graduating with a BA from Maine College of Art, she worked as a graphic designer and a painter. Suzanne works to ensure that YIKES! Studio creates work that is fun, beautiful, always interesting, and adorns the wearer with joy. Catch up with her on Facebook, Twitter, Pinterest, or Etsy, or her website at www.yikesstudio.com.
This sounds delicious! I tried making cereal once but it took me so long, that I haven't tried since. However, this recipe seems so healthy and so delicious, I think I have to save this to try it out. Thanks for sharing!
ReplyDeletexoxo,
Suzie Q
www.StyleCueBySuzieQ.com
It is delicious and easy. I make it about every 2 weeks!
DeleteHi! I'm Rebecca from MyNaturalFamily.com. I shared a link to your recipe on my post
ReplyDeletehttp://www.mynaturalfamily.com/recipes/dessert-recipes/15-healthy-peanut-butter-cookies-recipes/
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