Nut & Seed Quinoa Brittle Recipe

This Nut & Seed Quinoa Brittle is crunchy, soft, and nutty, making it the perfect snack or dessert. This is the ideal healthy treat recipe to have in your pantry always.

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Ingredients for the quinoa brittle recipe

  • Neutral tasting oil, vegetable oil, you need a little oil to coat and propperly roast the nuts and seeds. I use neutral tasting oil like avocado or sawflower but feel free to use coconut oil here. The cocount oil will add an extra layer of flavor to the qunioa brittle.
  • Agave syrup, you could use maple syrup here as well. I love adding natural sweetners to reduce the amount of sugar and add more flavor to the recipes.
  • Cane sugar, I like to use organica cane sugar and look for one that is labeled as vegan. Not all cane sugar is procssed in a vegan way. I do not recommend using cocounut sugar or other types of suger here. We really need the cane sugar to hold up everything together.
  • Chipotle pepper (optional), just because chipotle and chocolate ae the best combination ever.
  • Quinoa, uncooked, I know. it may sound weird but the quinoa gets toasted and caramelized in the oven. Leaving you with a perfect crunch brittle.
  • Sunflower seeds
  • Pumpkin seeds, pepitas
  • Cashews (affiliate link)
  • Almonds (affiliate link)
  • Dark chocolate
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How to make quinoa brittle?

  1. Mix the wet ingredients. Combine the oil, honey, sugar, and chipotle chili if using, in a large bowl. Stir until all is well integrated.
  2. Add the dry ingredients, quinoa, almonds (affiliate link), and pumpkin seeds and sunflower seeds. Mix well.
  3. Pour the mixture into a lined baking sheet with parchment paper or a silicone mat. With a spatula spread it out in athin even layer.
  4. Bake for 20-25 minutes or until firm to the touch and deep golden brown around the edges. Take it out of the oven and let it cool to room temperature.
  5. While it cools down, melt the chocolate in a double boiler (a bowl over a small saucepan with boiling water) over medium heat.
  6. When it is completely melted, pour the chocolate over the quinoa brittle. Spread the chocolate with a spatula on the entire surface.
  7. Finish the chocolate quinoa brittle with Maldon salt, pinch sea salt, hemp seeds, or walnuts, other chunky seeds or leave as is.
  8. Let it cool completely, I put it in the fridge or freezer.
  9. Break into bite-size pieces with a sharp knife or with your hands and keep in a tightly closed jar or a sealed bag in a cold and dark place.
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Give this recipe a twist

Give this recipe a twist and add the nuts and seeds you have or like the most. Add oats or more nuts and seeds if you want to add more grains to the quinoa brittle. Feel free. Chia seeds, peanuts, pecans, pistachios are only some ideas, but again feel free to add anything you like; it will turn out amazing.

Important notes

  • So not skip the parchement paper or the silicone mat, as you are working with sugar it will stick to the baking sheet. So do not forget to line your baking sheet.
  • You can skip the agave or maple syrup, but add another sweetner like coconut sugar.
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Other recipes that you may like:

Other recipes that you may like:

So here is the recipe for this quinoa brittle, and I hope you like it as much as we do. If you make it take a picture of it and share it on Facebook or Instagram to see it. Suppose you are going to make it later save it on Pinterest.

Quinoa brittle

This Nut & Seed Quinoa Brittle is crunchy, soft and nutty, making it the perfect snack or dessert. This is the perfect healthy treat recipe to have in your pantry always.
5 de 1 voto
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 1 servings
Calories 4045 kcal

Equipment

  • Baking sheets

Ingredients
  

  • tablespoons vegetable oil
  • 4 tablespoons agave syrup
  • 3 tablespoons of cane sugar
  • 1 teaspoon of chipotle pepper
  • 1 cup quinoa, uncooked
  • 1/2 cup of sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup of cashews
  • 1/2 cup of almonds
  • 8 oz dark chocolate

Instructions
 

  • Combine the oil, honey, sugar, and chipotle chili, if using, in a large bowl. Stir until all is well integrated. Add the quinoa, walnuts, and seeds. Mix well.
  • Pour the mixture into a lined baking sheet with parchment paper or a silicone mat. With a spatula spread it out in athin even layer.
  • Bake for 20-25 minutes or until firm to the touch and deep golden brown around the edges. Take it out of the oven and let it cool to room temperature.
  • While it cools, melt the chocolate in a double boiler (a bowl over a small saucepan with boiling water) over medium heat.
  • When it is completely melted, pour the chocolate over the quinoa brittle. Spread the chocolate with a spatula on the entire surface.
  • Finish the chocolate quinoa brittle with Maldon salt, pinch sea salt, hemp seeds, or walnuts, other chunky seeds or leave as is.
  • Let it cool completely, I put it in the fridge or freezer.
  • Break into bite-size pieces with a sharp knife or with your hands and keep in a tightly closed jar or a sealed bag in a cold and dark place.

Nutrition

Calories: 4045kcalCarbohydrates: 369gProtein: 93gFat: 256gSaturated Fat: 73gPolyunsaturated Fat: 54gMonounsaturated Fat: 109gTrans Fat: 1gCholesterol: 7mgSodium: 79mgPotassium: 4204mgFiber: 57gSugar: 158gVitamin A: 152IUVitamin C: 2mgCalcium: 526mgIron: 48mg
Keyword como cocinar quinoa, healthy treat, quinoa brittle

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

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