Pumpkin Seed Almond Cluster Rounds
4.6(942 ratings)These rounds sit somewhere between a brittle and a cracker, and they are sturdy enough to toss in a bag without crumbling. Shaping the mixture inside a cookie cutter keeps the edges neat and the thickness even, which means every disc dries at the same pace. A single almond pressed into the center makes them look finished and deliberate.
- Hands-on
- 30 min
- Dehydrate
- 16 hr
- Total
- 16 hr 30 min
- Serves
- 6
- Level
- Moderate
Method
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Step 1: Whisk the coconut nectar, water, psyllium, cinnamon and salt together and set aside for five minutes, until the mixture turns into a loose, stretchy gel.
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Step 2: Set aside 12 whole almonds, chop the rest, and stir the chopped almonds, pumpkin seeds, sunflower seeds and hemp seeds into the gel until evenly coated.
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Step 3: Place a 3 inch round cutter on a lined dehydrator tray, spoon in about 2 tablespoons of mixture and press flat, then lift the cutter away.
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Step 4: Repeat to make 12 rounds, spacing them slightly apart, and press one whole almond firmly into the center of each so it sits flush with the seeds.
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Step 5: Dehydrate at 115F for 8 hours, flip the rounds onto mesh screens, and dry another 8 hours until they are crisp throughout and lift cleanly.
Same technique, different aisle
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