Buckwheat and Quinoa Brittle

Buckwheat and Quinoa Brittle


Scrolling through my Instagram feed the other day, I came across 26 Grains post featuring buckwheat brittle.  I decided immediately I had to give it a try.   What was going to be a simple buckwheat brittle, turned into something of a mega mix as tried to use up some of the things I had lying in my store cupboard.  For anyone who has never tasted brittle, it is a hard thin toffee like sweet, embedded with nuts, which can easily be snapped into shards.  While this is no where near a healthy treat, I have tried to pack in some nutrient rich grains, nuts and seeds and have replaced the usual white sugar and butter with coconut oil and maple syrup.  I warn you though this is a little addictive.

For some more healthier treat ideas check out my Bliss Balls ( Matcha – Coconut and Cranberry – Cashew – Carob ) , Easy 3 Ingredient Banana Pancakes , Sugarfree Carob Chocolate Bark and Easy 5 Ingredient Sugar Free Vegan Banana Bread

Buckwheat and Quinoa Brittle 

75 g Clearspring instant organic buckwheat

50 g uncooked quinoa

80 g mixed chopped nuts (I used almonds and brazil nuts)

2 tbsp chia seeds

1 tbsp poppy seeds

1 tbsp sesame seeds

2 tbsp coconut sugar

1/4 tsp sea salt

2 tbsp coconut oil

125 ml maple syrup

Preheat the oven to 170 degrees c.

Mix all the dry ingredients in a large bowl.  Meanwhile melt the coconut oil and syrup together in a small pan, stirring well to combine.

Pour the maple syrup mixture over the dry ingredients and stir well to coat everything evenly.

Tip onto a lined baking sheet and spread out into a thin a layer as you can.

Bake in the oven for 15 – 20 minutes until a rich caramel colour.  You may need to turn the tray half way through if one edge is getting to dark.  Allow to cool and snap into chunks.

One note, if you brittle does not set hard and is still a little soft when cool, you may not have cooked it for long enough.  Simply put the tray back in the oven for another 5 – 10 minutes and allow to cool again.




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