Quinoa Brittle

imageThis is a more nutritious and healthy brittle. I made a batch and it was whole-heartedly approved by the cowboys around here!

1 cup uncooked quinoa

1/4 cup chia seeds

1/2 cup rolled oats

1/2 cup each chopped pecans, chopped walnuts, sunflower seeds, and pumpkin seeds (or substitute nuts and seeds you have on hand). Total of 2 cups.

1/4 cup coconut sugar

pinch sea salt

1/4 cup coconut oil

1 cup Steen’s cane syrup


Preheat oven to 325°. Line a baking sheet with parchment paper, making sure to completely cover the sheet and sides. Spray lightly with canola oil.

In a large mixing bowl, combine the quinoa, chia seeds, oats, nut and seed mixture, coconut sugar and salt. Mix thoroughly.

In a small saucepan, combine coconut oil and cane syrup. Warm over medium heat until completely combined, but not boiling. A couple of minutes should be fine.

Pour the oil and syrup mixture over the seed and nut mixture; stir with a large plastic mixing spoon (I spray the mixing spoon to keep it from sticking) until thoroughly combined and coated.  Turn the mixture out of the bowl onto the parchment-lined baking sheet. Spread evenly; get the mixture spread as evenly as possible so the edges will not burn and the middle will not crisp.

Bake for 15 minutes, then turn the baking sheet around and bake another 10 or so minutes. Keep a close eye on it so the edges don’t burn. When the middle is a deep, golden brown and the edges become crisp and caramelized remove from oven.

Set aside and let it cool completely, then break into bite-sized pieces. Store in a sealed, air-tight container at room temperature or freeze.