Almond and Pumpkin Seed Quinoa Breakfast Brittle
Ingredients
- 11/2 cups quinoa flakes
- 1/2 cup gluten free oats
- 1/3 cup dried cranberries (omit if any form of dried fruit upsets you)
- 1/3 cup pumpkin seeds
- 1/4 cup flaked almonds
- 1/2 tsp cinnamon
- 1/4 cup coconut oil
- 1/3 cup maple syrup
- dash organic vanilla extract
- a good pinch of sea salt
Preparation
Preheat oven to 150c/300f
Line a tin with baking paper, extending a little over the sides
Place all dry ingredients into a large bowl and mix together
Place the coconut oil, maple syrup and salt into a small saucepan and warm over a gentle heat until liquid and combined
Pour the liquid mixture over the dry ingredients and mix thoroughly until evenly coated
Turn out into your lined baking tray, pressing down with the back of your spoon - ensure the mixture reaches the edges of the tin and is smooth on top
Bake for approximately 40 minutes or until fragrant and golden all over
Remove from the oven and cool, before gently breaking into pieces
Store airtight for 4-5 days
Let me know how you go if you try this out! it's my current fave ??