Quinoa Pecan Brittle

Category: Desserts  


~1/2 cup uncooked organic quinoa

~ ¾ cup pecans, chopped

~1/4 cup gluten free rolled oats

~ 2 tablespoons chia seeds

~2 tablespoons coconut sugar

~2 tablespoons coconut oil

~1/2 cup maple syrup

~pinch of sea salt


~Preheat oven to 325 degrees and line a baking sheet thoroughly with parchment paper.  Add quinoa, pecans, oats, chia seeds, coconut sugar and salt to a mixing bowl and combine well.

~In a small saucepan, add coconut oil and maple syrup.  Over medium-low heat, warm for about 2-3 minutes stirring occasionally until well combined and no visible separation.

~Pour liquid over 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.  It’s important to make sure it’s even to avoid burning.

~Bake for 15 minutes then turn the pan around to ensure even browning.  Bake 5-10 minutes more and watch to make sure there is no burning. It’s done when the brittle is a deep golden brown all over and fragrant.  The edges may appear to be getting too brown, they’re just getting crisp and caramelized.

~Let cool completely then break into pieces with a knife or by hand.  It will stay fresh in room temperature or in the freezer for a month.



Optional:  Can substitute pecans for almonds, walnuts, or cashews.