Quinoa, Almond and Pumpkin Seed Brittle

Quinoa, Almond and Pumpkin Seed Brittle
Recipe by
Gluten Free, Vegan
Store at room temperature for up to 10 days.

This wonderfully simple Seed Brittle recipe requires just 6 ingredients and a total of half an hour to make. This nutritious and wholesome snack is packed with fibre, protein and healthy fats, and is free from gluten, dairy and refined sugar, naturally sweetened with agave. A great on-the-go snack.



  1. Pre-heat the oven to 165 C and line a baking tray with greaseproof paper.
  2. In a large mixing bowl, stir together the quinoa, almonds, oats, pumpkin seeds and salt.
  3. Add the coconut oil and agave to a saucepan over a low heat and stir for 2 minutes until fully combined.
  4. Pour this over the dry ingredients mix everything together, then spread thinly and evenly onto the lined baking tray and use a spatula to tightly pack it together. 
  5. Bake for about 20-25 minutes, being careful not to let it burn.
  6. Allow to cool, then use your hands to break it into slabs. Store at room temperature for up to 10 days.
Seed brittle traybake Seed brittle Seed brittle

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30 April 2018 - 1:52pm