Quinoa Brittle
User Reviews
4.9
Quinoa Brittle
Description
This Quinoa Brittle starts with a mix of dry ingredients including white quinoa, chopped pecans, gluten-free oats, chia seeds, coconut sugar, and optional sea salt. Coconut oil and maple syrup are gently heated to combine before being poured over the dry mixture, which is then stirred thoroughly to coat all ingredients evenly. The blend is spread into a thin, even layer on parchment-lined baking sheets to ensure uniform cooking.
Baking at 325°F carefully caramelizes the sugars and crisps the nuts and grains without burning. The pan is turned midway to promote even browning, with observation toward the end to avoid overcooking. The brittle is done when it reaches a deep golden color and emits a fragrant aroma. Cooling completely will allow it to harden to a crunchy texture.
This snack balances the protein-rich quinoa and nuts with natural sweeteners, suitable for a wholesome treat. The optional salt enhances flavor complexity. Careful attention to even spreading and bake time prevents over-browning or uneven texture.
Ingredients
- 1/2 cup white quinoa if desired, use "sprouted" quinoa for improved digestibility // we love Tru Roots organic brand, uncooked
- 3/4 cup pecans chopped
- 1/4 cup gluten-free rolled oats
- 2 Tbsp chia seeds
- 2 Tbsp coconut sugar
- 1 pinch salt optional, sea salt
- 2 Tbsp coconut oil
- 1/2 cup maple syrup
Instructions
- Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges (to prevent spill over).
- Add quinoa, pecans, oats, chia seeds, coconut sugar, and salt (optional) to a mixing bowl - stir to combine.
- To a small saucepan, add coconut oil and maple syrup. Warm over medium-low heat for 2-3 minutes, stirring occasionally until the two are totally combined and there is no visible separation.
- Pour over the dry ingredients and stir to thoroughly combine and coat. Arrange on parchment-lined 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 (see photo).
- Bake for 15 minutes, then turn the pan around to ensure even browning. Bake 5-10 minutes more and watch carefully as to not burn. You'll know it's done when uniformly deep golden brown in color and very fragrant. The edges may appear to be getting too brown, but they’re just getting crisp and caramelized, so don’t be afraid of that!
- Let cool completely before breaking into bite-size pieces with a sharp knife or your fingers.
- Once completely cooled, store leftovers in a sealed bag or container at room temperature for 1 week or in the freezer for up to 1 month. This makes an excellent holiday dessert or gift!
Notes
- Ensure the brittle is spread evenly on the baking sheet to avoid burnt edges and undercooked center.
- Watch baking time carefully after 20 minutes, as the brittle can burn quickly at the end.
- Allow the brittle to cool completely on the baking sheet to harden before breaking into pieces.
- Use sprouted quinoa if preferred for better digestibility.
- Nutrition information is a rough estimate and can vary based on ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 157 | 8% |
| Carbohydrates | 17.2g | 6% |
| Protein | 2.9g | 6% |
| Fat | 9.6g | 15% |
| Saturated Fat | 3.1g | 16% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 25mg | 1% |
| Fiber | 2.4g | 10% |
| Sugar | 7.5g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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