Thursday, December 21, 2017

Quinoa Pecan Brittle

Yield: 1 tray

1/2 cup uncooked white quinoa
1/3 cup pecans, chopped slightly
1/3 cup almonds, chopped slightly
1/4 cup pumpkin seeds
1/4 cup rolled oats
2 tbsp chia seeds
2 tbsp coconut sugar
pinch sea salt
2 tbsp coconut oil
1/2 cup maple syrup

1. Preheat oven to 325F. Line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges.
2. In a large mixing bowl, combine quinoa, pecans, almonds, pumpkin seeds, oats, chia seeds, coconut sugar, and salt. Stir to combine.
3. In a small saucepan, warm coconut oil and maple syrup over medium-low heat for 2 to 3 minutes, stirring occasionally until the two are totally combined and there is no visible separation.
4. Pour over the dry ingredients and stir to thoroughly combine and coat.
5. Pour onto prepared baking sheet and spread into an even layer with a metal spoon. Try to get it as even as possible, or the edges will burn and the center won’t crisp up.
6. Bake for 15 minutes, then rotate the pan and bake 5 to 10 minutes more. Watch carefully as to not burn. Brittle is done when it is uniformly deep golden brown and very fragrant. The edges may appear to be getting too brown, but do not be afraid of that.
7. Let cool completely before breaking into bite-size pieces with a sharp knife or 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.

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