Seed and Nut Brittle

Spring Vegetable Ribbon Salad

Planes, trains and automobiles.  Travel season will shortly be upon us and planning not only locations and friends/family to visit, clothes your going to wear but food/snacking is critical.  Never thought of packing snacks?  Smart snacking will keep your journey fueled and help keep you on track avoiding the pitfalls of fast food stops and convenient store goodies.  Nuts & seeds are rich in energy, protein, packed with antioxidants, vitamins, minerals and much discussed omega-3 fatty acids. Chia is packed with protein, fats, potassium, fiber and magnesium just to name a few.  This snack is sweet, salty, crunchy and is totally portable.

This recipe takes about 5 minutes to prepare and about an hour of cooling time (faster if you have fridge space).  Totally kid-friendly and is very flexible with the nuts and seeds you already have in your pantry. I always prepare this not only for traveling but for race fuel.  Carbs for energy help to keep me moving for miles and miles without eating mass-produced chemical-laden race fuel.  I also love making brittle for little food thank you presents for teachers/friends/neighbors etc. 


1.5 cups of unsalted sunflower seeds

4 tablespoons sesame seeds (white, black or a combination)

1 tablespoons of chia seeds

1 tablespoon of buckwheat groats

1 cup toasted shredded coconut, unsweetened

1/4 cup of chopped walnut pieces (any chopped nut would work here)

1/4 cup of pepitas and dried fruit (any dried fruit like raisins, cherries, apricots would work)

1 tsp cinnamon

Pinch Himalayan sea salt

½ cup brown rice syrup

2 Tbsp maple syrup

1 tsp vanilla


Preheat your oven to 300 degrees and line your baking sheet with parchment paper or a Silpat liner.  Set that aside.

Into large mixing bowl combine seeds, groats, coconut, walnuts, pepitas, dried fruit, cinnamon and sea salt.  Give that a good stir.

In a saucepan, heat the brown rice syrup, maple syrup and vanilla until it thins out and becomes more liquified (syrup is very thick at room temperature).  Once warmed, pour over your nut and seed mixture and give that a good stir to coat.  This combination of ingredients is the glue that helps bind these ingredients.  Although the other nuts and seeds can be substituted, this part is crucial for a well held together brittle.

Spring Vegetable Ribbon Salad with Orange Vinaigrette

Once everything is coated well, see photo below - pour that out onto your prepared baking sheet.

Spring Vegetable Ribbon Salad with Orange Vinaigrette

I took another piece of parchment and covered it.  With both hands, I smoothed and pressed it down to thin it out a bit and make the brittle even - about 1/4 inch thick or so.  The thinner you can get it - the crispier the texture will be.  The thicker, you will have a chewier brittle.  Bake this for 25 minutes then remove from the oven.  Let cool completely either at room temperature (for an hour or more) or in the fridge (approx. 30 minutes).  Once completely cooled and solid, break into pieces or slice into bars.  Store in an airtight container or in plastic baggies for your trip/race/gift or journey.  Enjoy!

Spring Vegetable Ribbon Salad with Orange Vinaigrette
Spring Vegetable Ribbon Salad with Orange Vinaigrette

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