Quinoa Sesame Brittle
Ingredients
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1 cup mixed nuts , chopped
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1/3 cup uncooked white quinoa
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1/3 cup sesame seeds
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1/8 tsp sea salt
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1/2 cup Maple Syrup
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4 tbsps palm sugar
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2 tbsps coconut oil
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Preheat oven to 165 degrees C (325 F). Line a baking sheet with parchment paper. Make sure you cover the entire surface and all the edges (to prevent spillover).
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Combine quinoa, mixed nuts, sesame seeds, and sea salt in a big bowl. Stir to combine. Set aside.
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Combine coconut oil, maple syrup, and palm sugar in a small saucepan. Warm over medium-low heat for 2-3 minutes. Stir occasionally until the oil and maple syrup are well combined. It’s OK that the palm sugar is not completely dissolved at this point.
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Pour the syrup mixture onto the dry ingredients. Stir to combine and mix all the dry ingredients with the liquid.
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Pour everything onto the center of the parchment-lined baking sheet and spread into an even layer with a spatula. Try to get it as even as possible. The brittle sheet will expand into a thinner layer as it bakes.
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Bake for 15 minutes. Rotate the pan (180 degrees) once to ensure even browning. Bake for another 15 to 20 minutes. Watch carefully during the last 5 minutes to prevent burning. The brittle is done when it’s become deep golden brown in color.
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Let cool completely. Break into bite-size pieces with your fingers.
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Store leftovers in a sealed bag or container at room temperature for 1 week, or in the freezer for up to 1 month.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.