• 1 cup mixed nuts , chopped
  • 1/3 cup uncooked white quinoa
  • 1/3 cup sesame seeds
  • 1/8 tsp sea salt
  • 1/2 cup Maple Syrup
  • 4 tbsps palm sugar
  • 2 tbsps coconut oil
  1. 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).
  2. Combine quinoa, mixed nuts, sesame seeds, and sea salt in a big bowl. Stir to combine. Set aside.
  3. 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.
  4. Pour the syrup mixture onto the dry ingredients. Stir to combine and mix all the dry ingredients with the liquid.
  5. 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.
  6. 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.
  7. Let cool completely. Break into bite-size pieces with your fingers.
  8. 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.