Quinoa Brittle with Pecans, Chia Seeds, and Oats

Jan
5

 

Over the holidays, I had the pleasure of 1) running a trail race with friends in the mountains of Tennessee and 2) I eating some amazing - and healthy-ish - Quinoa Brittle prepared by one of my fellow runners!

As I shoveled this delicious treat into my mouth by the handful, I first reminded myself to chew and then thought to snag the recipe to share with everyone at Team MPI! While I'd love to take credit for this culinary masterpiece, the recipe is actually posted online by The Minimalist Baker blog, and there loads of other great treats to check out, too! I've pulled out the ingredients and instructions for the quinoa brittle below for your convenience and encourage you to check out the full site if you get the chance! Enjoy! (Recipe from http://minimalistbaker.com/quinoa-brittle/)

 

Ingredients

  • 1/2 cup (92 g) uncooked white quinoa
  • 3/4 cup (75 g) pecans, chopped
  • 1/4 cup (22.5 g) rolled oats
  • 2 Tbsp (24 g) chia seeds
  • 2 Tbsp (24 g) coconut sugar
  • optional: pinch sea salt
  • 2 Tbsp (30 ml) coconut oil
  • 1/2 cup (120 ml) maple syrup

 

Instructions

  1. Preheat oven to 325 degrees F and line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges (to prevent spill over).
  2. Add quinoa, pecans, oats, chia seeds, coconut sugar, and salt (optional) to a mixing bowl - stir to combine.
  3. To a small saucepan, add coconut oil and maple syrup. Warm over medium-low heat for 2-3 minutes, stirring occasionally until the two are totally combined and there is no visible separation.
  4. Pour over the dry ingredients and stir to thoroughly combine and coat. Arrange on parchment-lined baking sheet and spread into an even layer with a metal spoon. Try to get it as even as possible, or the edges will burn and the center won't crisp up (see photo).
  5. Bake for 15 minutes, then turn the pan around to ensure even browning. Bake 5-10 minutes more and watch carefully as to not burn. You'll know it's done when uniformly deep golden brown in color and very fragrant. The edges may appear to be getting too brown, but they're just getting crisp and caramelized, so don't be afraid of that!
  6. Let cool completely before breaking into bite-size pieces with a sharp knife or your fingers.
  7. Once completely cooled, store leftovers in a sealed bag or container at room temperature for 1 week, or in the freezer for up to 1 month.


~ Coach Amanda Leibovitz

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