Sunflower Sesame Seed Brittle

Today I have a brilliant little recipe for you guys, which doesn’t involve a lot of ingredients or effort for that matter.
What could possibly be better?
A sweet and irresistible brittle, packed with healthy fats. Paleo, vegan, and gluten-free: a treat that everybody can enjoy.
Hurray!

This is one of my fave recipes from Sarah Britton cookbook (author of the hugely popular healthy food blog My New Roots.)
What I love about this recipe is that it’s simple without being boring or plain.
I tweaked it several times but in the end I come back to the original.
It’s sweet, massively crunchy, addictive, salty, coconut-y, addictive (oh, did I mention this before?)

It’s definitely one of my fave snacks. Great on its own or used as topping for yogurt, ice-cream, or even a smoothie.
Honestly, I have to stop talking about it because I’m getting hungry just thinking about it and you’re sitting at the edge of your seat to get the recipe, right?
At at least you will after trying it.
Trust.

Sunflower Sesame Seed Brittle                                                                                                           Print this recipe!
Barely adapted from My New Roots

Ingredients
Serves 12

1 ¼ cups shelled sunflower seeds
½ cup unsweetened shredded coconut
¼ cup sesame seeds
½ cup dried cranberries
½ teaspoon fine grain salt
½ teaspoon ground cinnamon
2 tablespoons coconut oil
½ cup brown rice syrup

Directions

Preheat oven to 325°F (170°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.
In a large bowl combine sunflower seeds, shredded coconut, sesame seeds, cranberries, salt, and cinnamon.
Melt the coconut oil in a small saucepan over low heat. Add brown rice syrup and give a good stir.
Pour the liquid over the dry ingredients and fold quickly before it becomes too sticky.
With the help of a greased spatula spread the mixture onto the prepared baking sheet.
Bake for about 15 minutes, or until golden brown.
Let cool completely.
Crack the brittle into pieces and store in an airtight container at room temperature up to 2 weeks.

Nutrition facts

One serving yields 244 calories, 17 grams of fat, 22 grams of carbs, and 5 grams of protein.