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–+ servings
Seed and Nut Brittle

Nutty Seed and Nut Brittle: A Crunchy Snack Delight

Enjoy this Seed and Nut Brittle, a crunchy, nutritious, and customizable snack that’s vegan-friendly and gluten-free.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 10 pieces
Course: Dessert
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brittle
  • 2 cups Mixed Seeds Consider substituting with sunflower seeds or pumpkin seeds.
  • 1 cup Desiccated Coconut Feel free to swap in shredded coconut.
  • 2 cups Mixed Nuts Customize with your favorite nuts like almonds, pecans, or walnuts.
  • 1 teaspoon Cinnamon Use nutmeg for a twist.
  • 1/2 teaspoon Salt Opt for sea salt for extra flair.
  • 1 tablespoon Coconut Oil Substitute with vegetable oil if preferred.
  • 1/2 cup Honey Use maple syrup or agave nectar for a vegan option.

Equipment

  • oven
  • mixing bowls
  • spatula
  • baking sheet
  • parchment paper

Method
 

Preparation Steps
  1. Preheat your oven to 165°C (325°F) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine mixed seeds, desiccated coconut, mixed nuts, cinnamon, and salt, stirring until evenly distributed.
  3. In another bowl, whisk together coconut oil and honey until smooth and cohesive.
  4. Pour the wet mixture over the dry ingredients and mix until all dry bits are coated.
  5. Transfer the mixture to the baking sheet and spread it into an even layer, pressing down gently.
  6. Bake for 20-25 minutes, rotating halfway through to ensure even baking, until golden brown.
  7. Allow to cool completely before breaking apart into pieces.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 18gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 50mgPotassium: 180mgFiber: 2gSugar: 6gCalcium: 50mgIron: 1mg

Notes

Store the brittle in an airtight container at room temperature for up to 2 weeks. Refrigerate for up to 3 weeks or freeze for 3 months. For a crunchy texture, reheat in the oven if softened.

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