8 Aug 2013
While I love my summertime and all that comes with it, fall is one of my favorite times of year. Even though I have not been in the traditional classroom in a while, back to school evokes a certain nostalgia and beginning.
Maybe it’s just an excuse to peruse the back to school aisles and stock up on all things pens, pencils, and journals…
More than the beginning of a new year and January resolutions, fall for me is a time to set goals. Transitioning from a relaxed summertime attitude and vacation mentality into work mode, and even planning the remainder of the year and holidays. Yes, those will be here before we know it.
This fall I will begin to work on several new goals – a major kitchen renovation, outlining a project that has been an idea for a while, finding a personal trainer at the gym, continuing to schedule downtime into my busy schedule. Being someone who plans ahead, I begin thinking about the holiday season and healthy menus for events and every day.
Healthy eating is not necessarily a new goal for fall, but an ongoing way of life. The way it fits into my goals is by continuing to come up with new and inventive dishes that fit my healthy eating plan. Yes, you will see that plan includes ice cream.
This recipe fits with healthy eating goals for fall. Salty and sweet, packed with flavor and crunch. Using gluten free cereal and a variety of seeds, this is an easy snack that comes together quickly. I used black sesame seeds for a fun pop of contrast – they make things look savory to me, and in this case give me an idea of the flavor before I taste it!
We have been enjoying this sweet and salty combination by itself as a healthy snack, as my coconut yogurt topper, or layered into a sundae with blackberry cheesecake ice cream.
Sweet and Salty Cluster Crunch
YIELD: ten 1/2 cup servings
DIETARY TYPE: dairy, egg, soy and gluten-free, vegan
- 1 cup Erewhon Crispy Brown Rice Cereal
- 1 cup raw slivered almonds
- 1 cup raw pepitas
- 3/4 cup sunflower seeds
- 1/3 cup sesame seeds
- 1 teaspoon salt
- 1/2 cup maple syrup
- 1 tablespoon coconut oil
Preheat oven to 300 degrees.
In large mixing bowl, combine cereal, almonds, pepitas, sunflower seeds, sesame seeds and salt. In a small saucepan over medium heat, warm maple syrup and coconut oil.
Pour liquid over dry ingredients, stirring to coat. Spread an even layer over two baking sheets (lined with parchment paper), bake in 300 degree oven for 25 minutes, using a spatula to stir/turn after first 10-15 minutes.
Remove from oven and set aside to cool – as it cools it will set. Break apart into clusters. Store in an airtight container at room temperature; it will stay crunchy for several days and up to a week.
KristinaCheck out my latest posts here