Organic Pumpkin Seed Brittle
- Melissa Ortega
- Mar 26, 2017
- 2 min read
Here is my favorite sweet tooth recipe for organic pumpkin seed brittle:
Ingredients
1/2 cup (92 g) uncooked white organic quinoa
3/4 cup (75 g) raw organic pumpkin seeds (shelled)
1/4 cup (22.5 g) organic rolled oats
2 Tbsp (24 g) organic chia seeds
2 Tbsp (24 g) organic coconut sugar
optional: pinch Himalayan sea salt
2 Tbsp (30 ml) organic coconut oil
1/2 cup (120 ml) organic dark maple syrup
1 Tbsp butter (optional)
2 drops of essential oil – Cardamom (you can also add Thieves or Cinnamon Bark Vitality)
2 Tbsp unsweetened shredded coconut
Instructions:
Preheat oven to 325 degrees and line a baking sheet with parchment paper, ensuring it covers the entire surface
Add quinoa, pumpkin seeds, oats, chia seeds, coconut sugar, and salt to a mixing bowl – stir to combine.
In 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. Add cardamom or other essential oil and coconut.
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).
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
Let cool completely before breaking into bite-size pieces with a sharp knife.
Once completely cooled, store in a container at room temperature for 1 week, or in the freezer for up to 1 month.
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