Sunflower Sesame Seed Brittle

September 9, 2016

Sunflower Sesame Seed Brittle


Today I have a brilliant little recipe for you guys, which doesn’t involve a lot of ingredients or effort for that matter.
What could possibly be better?
A sweet and irresistible brittle, packed with healthy fast. Paleo, vegan, and gluten-free: a treat that everybody can enjoy.
Hurray!

Sunflower Seeds


This is one of my fave recipes from Sarah Britton cookbook (author of the hugely popular healthy food blog My New Roots.)
What I love about this recipe is that it’s simple without being boring or plain.
I tweaked it several times but in the end I come back to the original.
It’s sweet, massively crunchy, addictive, salty, coconut-y, addictive (oh, did I mention this before?)

Sesame Seeds


It’s definitely one of my fave snacks. Great on its own or used as topping for yogurt, ice-cream, or even a smoothie.
Honestly, I have to stop talking about it because I’m getting hungry just thinking about it and you’re sitting at the edge of your seat to get the recipe, right?
At at least you will after trying it.
Trust.

Sunflower Sesame Seed Brittle                                                                                                           Print this recipe!
Barely adapted from My New Roots

Ingredients
Serves 12

1 ¼ cups shelled sunflower seeds
½ cup unsweetened shredded coconut
¼ cup sesame seeds
½ cup dried cranberries
½ teaspoon fine grain salt
½ teaspoon ground cinnamon
2 tablespoons coconut oil
½ cup brown rice syrup

Directions

Preheat oven to 325°F (170°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.
In a large bowl combine sunflower seeds, shredded coconut, sesame seeds, cranberries, salt, and cinnamon.
Melt the coconut oil in a small saucepan over low heat. Add brown rice syrup and give a good stir.
Pour the liquid over the dry ingredients and fold quickly before it becomes too sticky.
With the help of a greased spatula spread the mixture onto the prepared baking sheet.
Bake for about 15 minutes, or until golden brown.
Let cool completely.
Crack the brittle into pieces and store in an airtight container at room temperature up to 2 weeks.

Nutrition facts

One serving yields 244 calories, 17 grams of fat, 22 grams of carbs, and 5 grams of protein.

6 comments:

  1. This brittle looks delicious- love the seeds, as well as the coconut and cranberries :)

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  2. i ve been flirting with her cookbook, and you are pushing me in the direction of a purchase.... ๐Ÿ˜œ This recipe is definitely a winner!

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  3. Made these yesterday with my daughter and they are great (maybe less so if you aren't a fan of coconut). My daughter wants to try them with carrot (which I'll toss in the dehydrator first) and barley we get from the horses in the barn. Will let you know!

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  4. This looks so delicious i want to try it so bad lol

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  5. Hi, this looks delicious! I try to eat high fiber/low carb as often as possible. You're probably already aware of this but subtracting the fiber count from the carb count gives you the "net carbs" per serving. Do you happen the know the carb count for this recipe? Thanks.

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