Quinoa Pecan Brittle

Quinoa Pecan Brittle
Serves 10
A delicious, healthy and vegan version of peanut brittle
Print
Cook Time
25 min
Cook Time
25 min
1590 calories
176 g
0 g
95 g
25 g
30 g
324 g
164 g
89 g
0 g
60 g
Nutrition Facts
Serving Size
324g
Servings
10
Amount Per Serving
Calories 1590
Calories from Fat 801
% Daily Value *
Total Fat 95g
145%
Saturated Fat 30g
148%
Trans Fat 0g
Polyunsaturated Fat 25g
Monounsaturated Fat 35g
Cholesterol 0mg
0%
Sodium 164mg
7%
Total Carbohydrates 176g
59%
Dietary Fiber 21g
85%
Sugars 89g
Protein 25g
Vitamin A
1%
Vitamin C
2%
Calcium
25%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup uncooked white quinoa
  2. 3/4 cup pecans, chopped
  3. 1/4 cup rolled oats
  4. 1 Tbsp chia seeds
  5. 1 Tbsp hemp seeds
  6. 2 Tbsp organic coconut sugar
  7. pinch sea salt
  8. dash or 2 of cinnamon (optional)
  9. 2 Tbsp coconut oil
  10. 1/2 cup maple syrup
Instructions
  1. Preheat oven to 325 degrees F and line a cookie sheet with parchment paper, ensuring it covers the entire surface and up the edges of the pan (mixture will spread so having the sides lined eliminate spillage over the edge of the paper and burning on the sheet).
  2. Add quinoa, pecans, oats, chia and hemp seeds, coconut sugar, salt and cinnamon (optional) to a mixing bowl - stir to combine.
  3. In a small saucepan, add coconut oil and maple syrup. Warm over medium-low heat for 2-3 minutes, stirring occasionally until well combined and mixture bubbles.
  4. Pour hot maple syrup mixture over the dry ingredients and quickly stir to thoroughly combine and evenly coat. Pour into middle parchment-lined baking sheet and spread into an even layer with a metal spoon to about 1/4 " thick. Try to get mixture as even as possible to ensure even cooking (or the edges will burn and the center won’t be crisp).
  5. Bake for 15 minutes; turn the pan around to ensure even browning. Bake an additional 5-10 minutes, watching carefully so your brittle mixture doesn't burn.
  6. You'll know it's done when mixture is deep golden brown in color and very fragrant. The edges may appear to be getting too brown, but they’re just getting crisp and caramelize.
  7. Remove baking sheet and let cool completely before breaking into bite-size pieces.
  8. Store brittle in a sealed bag or container at room temperature.
Notes
  1. Will keep for 1 week, or in the freezer for up to 1 month.
  2. Double up the recipe and give as gifts!
  3. Crumbs left in sealed bag also make a great "granola" topping for yogurt and fresh or frozen fruit!
Adapted from from a recipe by The Minimalist Baker
beta
calories
1590
fat
95g
protein
25g
carbs
176g
more
Adapted from from a recipe by The Minimalist Baker
Kat Maeda https://katmaeda.com/

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