Pumpkin Spice Quinoa Brittle
Ingredients
- ¾ cup Ancient Harvest ™ Traditional Quinoa dry, uncooked
- ½ cup Ancient Harvest ™ Quinoa Flakes dry, uncooked
- 1 tablespoon Amaranth dry, uncooked
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 tablespoon brown coconut sugar or regular brown sugar)
- 1 ½ tablespoons white coconut sugar or white granulated sugar
- 1 teaspoon vanilla bean paste or Mexican or Madagascar vanilla
- 3 tablespoons coconut oil melted
- 1 teaspoon pumpkin flavor extract
- 1/3 cup organic grade A maple syrup
- ¼ cup pecan pieces optional
- ¼ cup pepitas or pumpkin seeds optional
Directions
- Preheat oven to 350°F.
- Line a cookie sheet (13” x 9”) with parchment paper.
- Combine all dry ingredients in a bowl. Mix well.
- Add wet ingredients to dry ingredients. Mix well. Mixture should appear slightly wet and clump together at the bottom of the bowl.
- Spread the mixture on cookie sheet, flattening with a spatula until mixture is about ¼ inch thick.
- Optional: top with pecan pieces and pepitas.
- Bake the quinoa brittle on the bottom rack of the oven for about 10-12 minutes or until fragrant. Then, transfer the cookie sheet to the top oven rack for another 6-10 minutes until crispy and golden brown. Edges of quinoa brittle should be crispy and possibly a little burned. The mixture will also spread out while cooking. This is normal.
- Let cool for 10-15 minutes or until brittle has firmed up and dried. Break apart or cut into squares. Serve or save in a Tupperware or tin.
Notes
This lasts about 5 days at room temperature.
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