Quinoa Brittle

January 7, 2018

Quinoa…in brittle.
I know your probably cringing thinking I’m crazy for trying this recipie I found but its actually so yummy so I wanted to share it with all of you. I didn’t think there was such a thing as “healthy” brittle that tastes so good you’d think its unhealthy but there totally is!  This recipe from the Minimalist Baker is my new go to when I’m craving something sweet!

This super simple recipe has just 7 ingredients and takes only 30 mins! You’d be surprised at how addictive this brittle is! I swear the whole batch was gone in 2 days! Everyone in my family loved it and the best part is you don’t have to feel guilty because its vegan and gluten free!

Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 1/2 cup (92 g) uncooked white quinoa
  • 3/4 cup (75 g) pecans, chopped
  • 1/4 cup (22.5 g) gluten-free rolled oats
  • 2 Tbsp (24 g) chia seeds
  • 2 Tbsp (24 g) coconut sugar
  • optional: pinch sea salt
  • 2 Tbsp (30 ml) coconut oil
  • 1/2 cup (120 ml) maple syrup
  1. 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).
  2. Add quinoa, pecans, oats, chia seeds, coconut sugar, and salt (optional) to a mixing bowl – stir to combine.
  3. 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.
  4. 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).
  5. 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!
  6. Let cool completely before breaking into bite-size pieces with a sharp knife or your fingers.
  7. 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!

Photos and Recipe Courtesy: Minimalist Baker

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