Quinoa brittle
This Nut & Seed Quinoa Brittle is crunchy, soft and nutty, making it the perfect snack or dessert. This is the perfect healthy treat recipe to have in your pantry always.
1 servings
Calories: 4045kcal
Ingredientes
- 2½ tablespoons vegetable oil
- 4 tablespoons agave syrup
- 3 tablespoons of cane sugar
- 1 teaspoon of chipotle pepper
- 1 cup quinoa, uncooked
- 1/2 cup of sunflower seeds
- 1/2 cup pumpkin seeds
- 1/2 cup of cashews
- 1/2 cup of almonds
- 8 oz dark chocolate
Elaboración paso a paso
- Combine the oil, honey, sugar, and chipotle chili, if using, in a large bowl. Stir until all is well integrated. Add the quinoa, walnuts, and seeds. Mix well.
- Pour the mixture into a lined baking sheet with parchment paper or a silicone mat. With a spatula spread it out in athin even layer.
- Bake for 20-25 minutes or until firm to the touch and deep golden brown around the edges. Take it out of the oven and let it cool to room temperature.
- While it cools, melt the chocolate in a double boiler (a bowl over a small saucepan with boiling water) over medium heat.
- When it is completely melted, pour the chocolate over the quinoa brittle. Spread the chocolate with a spatula on the entire surface.
- Finish the chocolate quinoa brittle with Maldon salt, pinch sea salt, hemp seeds, or walnuts, other chunky seeds or leave as is.
- Let it cool completely, I put it in the fridge or freezer.
- Break into bite-size pieces with a sharp knife or with your hands and keep in a tightly closed jar or a sealed bag in a cold and dark place.
Nutrition
Calories: 4045kcal | Carbohydrates: 369g | Protein: 93g | Fat: 256g | Saturated Fat: 73g | Polyunsaturated Fat: 54g | Monounsaturated Fat: 109g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 79mg | Potassium: 4204mg | Fiber: 57g | Sugar: 158g | Vitamin A: 152IU | Vitamin C: 2mg | Calcium: 526mg | Iron: 48mg