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.
10 minutesmins
40 minutesmins
50 minutesmins
1servings
Calories: 4045kcal
Ingredients
2½tablespoonsvegetable oil
4tablespoonsagave syrup
3tablespoonsof cane sugar
1teaspoonof chipotle pepper
1cupquinoa, uncooked
1/2cupof sunflower seeds
1/2cuppumpkin seeds
1/2cupof cashews
1/2cupof almonds
8ozdark 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.