This is one of my favorite recipes that I stumbled upon a while ago. It’s a gift-worthy holiday sweet. It’s so simple to make, it’s crunchy and delicious and a healthier alternative to traditional cookies and treats that abound this time of year.
 

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins

INGREDIENTS:
1/2 cup uncooked white quinoa
3/4 cup pecans, chopped
1/4 cup rolled oats
2 tablespoons chia seeds
2 tablespoons coconut sugar (you can find this at Whole Foods, among other places)
1 tablespoon Apogee Spirulina Sprinkles
Pinch of sea salt
2 tablespoons coconut oil
1/2 cup maple syrup

DIRECTIONS:
1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
2. In a medium-sized mixing bowl, add quinoa, pecans, oats, chia seeds, coconut sugar, spirulina sprinkles and sea salt, stirring to combine.
3. Place a small saucepan over medium-low heat and add coconut oil and maple syrup to the pan. Warm for 2-3 minutes, stirring constantly, until the coconut oil and syrup are completely combined.
4. Pour oil/syrup mixture into the mixing bowl with the dry ingredients and stir well to coat completely.
5. Spoon onto prepared baking sheet and spread into an even layer (trying to get it as even as possible) using a metal spoon.
6. Bake for 15 minutes, then turn the pan around and bake for another 5-10 minutes. The brittle is done when it’s a deep brown color. (Don’t worry if the edges look to be over-baking — they’re caramelizing!)
7. Let brittle cool completely on baking sheet and then break into pieces using a sharp knife.
8. Store brittle in a sealed container (keeps up to one week).

Adapted from Minimalist Baker