Who doesn’t love a healthier dessert, right? Life is all about balance and what’s a balanced lifestyle without something sweet here and there? If you’re looking for something delicious without as much of the sugar and or other additives, this quinoa brittle is a great alternative.
Yes, this still has sugar, but it’s in the forms of coconut sugar and maple syrup – a bit change from high fructose corn syrup or refined white sugar. This recipe is delicious and is fantastic as a dessert on it’s own, sprinkled over your favorite ice cream (dairy or non-dairy) or as a simple table item during the holidays or for a special occasion gift.
This recipe is adapted from The Minimalist Baker’s recipe for Quinoa Brittle. It was my first experience with this type of brittle and I loved it immediately.
QUINOA BRITTLE RECIPE + INGREDIENTS
Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins
1/2 cup uncooked white quinoa (color doesn’t matter – use what you have in your pantry)
3/4 cup pecans, chopped (I used almonds because it’s what I had on hand)
1/4 cup rolled oats
2 Tbsp chia seeds
2 Tbsp coconut sugar (or light brown sugar)
optional: pinch sea salt
2 Tbsp coconut oil (grass-fed butter would make the flavor a little more rich)
1/2 cup maple syrup (or honey)
Preheat oven to 325 degrees F
Line a baking sheet with parchment paper. Make sure it covers the entire space as you’ll want to prevent the mixture from spilling out.
In a mixing bowl – Add all dry ingredients to bowl – quinoa, pecans or almonds, oats, chia seeds, coconut sugar, and salt (optional). Mix together until fully combined.
Warm a small saucepan over medium-low heat and add coconut oil and maple syrup or honey. Heat for 2-3 minutes, stirring occasionally until the two are totally combined and there is no visible separation.
Pour the wet ingredients over the dry ingredients in mixing bowl and stir to thoroughly combine and coat.
On your parchment-lined baking sheet, add combined mixture and spread into an even layer with a spoon. Try to get it as even as possible, or the edges will burn and the center won’t crisp up.
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! Ovens may vary though so please check your brittle so you don’t burn it.
Let cool completely before breaking into bite-size pieces with your fingers or a knife.
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!
View Original Recipe on Minimalist Baker Website: Quinoa Brittle
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I hope you enjoyed this blog post and try out the recipe! If you have any questions, please leave them in the comments below. Join us for a fitness retreat to jumpstart your healthy habits! - Margot
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