Sourdough Pumpkin Pie Cereal

Mary Voogt

Vegan, Dairy Free

• Prep: 25 minutes
• Inactive: 6+ hours
• Cook: 1 hour, 45 minutes
• Yield: 12 Servings

Pumpkin isn’t just for fall desserts. Try it year round in your breakfast! Sourdough Pumpkin Pie Cereal is crunchy, sweet, and easy to make. Eat it for breakfast covered in milk or sprinkled on yogurt.

Ingredients

• 1 cup sourdough starter
• 1 cup wheat, spelt, OR rye flour
• 1/4 cup water
• 1 cup pureed pumpkin
• 3/4 cups organic cane sugar
• 1/2 tsp baking soda
• 1/2 tsp unrefined sea salt
• 1 tsp cinnamon

Directions

1. Combine the starter, flour and water. Cover and let soak 6-24 hours.
2. Line a large baking sheet with parchment paper. Heat oven to 350 degrees F.
3. Add the remaining ingredients to the flour mixture. Mix well.
4. Spread on the parchment lined baking sheet.
5. Bake for 1 hour.
6. Let cool 10 minutes.
7. Flip the whole "cake" (leaving the parchment paper on the baking sheet.
8. Cut into small squares (using a pizza cutter or sharp knife).
9. Bake another 45 minutes.
10. Allow to cool completely.
11. Store in a sealed container at room temperature for up to a month or in the freezer for up to a year.