These crunchies are a great way to add a little twist to traditional foods. Sprinkle them on non-dairy yogurt, on fresh berries or plant-based puddings or simply add a splash of plant milk and enjoy them for breakfast.
Feel free to add some dried fruits like cranberries to the mixture before baking it.
I added some nuts to the crunchies because of their nutritional value; plus, they contribute to the crispy texture of to the cereal. I chose pumpkin seeds (I keep different jars of activated nuts and seeds in my fridge) or pepitas, as they are called in Mexico. They contain many health-benefiting vitamins, minerals, anti-oxidants, and essential amino-acids. Interestingly, Pumpkin seeds are the only seed that is alkaline forming; in this world of highly acidic diets, that is a very good thing. If you are interested in learning more about acidic and alkaline food, check out this post http://plantbasedhappy.com/?p=4884
After removing the tray from the oven, let the crunchies cool off, the break them into smaller pieces.
If you can find pumpkin pie spice at your local supermarket, feel free to use it. So far, I haven’t found it in Australia and have to make my own at home- which I believe, tastes better anyway.
Here’s a quick guide on how to activate oats (because they contain so much phytic acid you should NEVER eat them raw):
- Start by soaking the rolled oats overnight in water at the ratio of 3 cups of oats to 1 cup of water with 1 tbsp whey in the cup. Add 1/3 whole wheat, rye or buckwheat flour in order to have some phytase available to break down the phytic acid.
- Drain any excess liquid off (there will be little if any).
- Spread as thinly as possible ona baking tray lined with parchment paper, or better yet, a silicone baking mat.
- Toast in a 250F/ 120C oven for as long as it take to completely dry out, usually about 2-4 hours. You want the oats to be very crunchy. I find this method easier than using my round dehydrator but feel free to use yours.
- Allow to cool slightly, then break apart and whiz briefly in a food processor. Store in a closed container at room temperature.
- 1 cup puffed brown rice
- 1/2 cup rolled oats (activated if possible)
- 4 tbsp activated pepitas
- 2 1/2 tbsp maple syrup
- 1/2 tsp pumpkin pie spice
- To make your own pumpkin spice mix:
- 1 1/2 tbsp cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 3/4 tsp ground allspice
- 3/4 tsp ground clioves
- Preheat the oven to 350F (170C). In a small bow, combine all the ingredients and mix well. If you make your own spice mixture, simply mix all spices together in a small bowl, then combine them with the remaining ingredients.
- Transfer the mixture to a silicone baking mat (or use a baking tray lined with parchment paper) and spread it out in a single layer.
- Bake until light brown, for about 10-15 minutes.
- Remove the tray from the oven and lethe crunchies cool off. Brake them up into small chunks and store in an airtight container.