Super Seed Brittle
Loaded with pumpkin, chia and sesame seeds, and a touch of honey, this Super Seed Brittle is a fun and portable snack, and a great alternative to that oh-so-boring trail mix.
For years, nuts were my go-to snack; almonds, almonds and more almonds. I would literally buy them by the bunch load and when I got sick of almonds, I would mix things up and opt for walnuts or pecans instead. Although nuts are a great choice, I actually think seeds are heavily underrated! Not only are they incredibly nutritious, but they are rather inexpensive as well. Pumpkin seeds and sunflower seeds make a great snack on their own (especially when they are roasted with a little sea salt!) or a great addition to oatmeal and salads, or when you are feeling extra fancy, you can take things to the next level with a delicious seed brittle!
Super Seed Brittle
I used a combination of pumpkin, chia and sesame seeds, however, if you wanted to use sunflower or hemp seeds they would work just as well, just be sure to use the same total volume of seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Snacks
- Cuisine: Paleo, Vegetarian, Gluten-Free, Dairy-Free
- 1/4 cup chia seeds
- 1 cup pumpkin seeds
- 1/2 cup sesame seeds
- 1/2 cups raisins
- 1/2 cup shredded coconut
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- 1/2 cup honey
- Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, add all of the dry ingredients; chia seeds, pumpkin seeds, sesame seeds, raisins, shredded coconut, cinnamon, and sea salt. Stir well to combine.
- In a separate small bowl, combine all of the wet ingredients; coconut oil, honey and vanilla extract.
- Slowly drizzle wet ingredients into the dry ingredients, stirring to ensure everything is evenly coated and the seed mixture is sticky and begins to form into a bit of a ball.
- Transfer the seed mixture to the baking sheet. Using your hands, evenly spread out seed mixture on the baking sheet until it is about 1/4″ thick. It should be sticky enough but you may need to use your hands to encourage it to stick together a little.
- Transfer to the oven and bake for 20-25 minutes until golden, keeping a close eye to ensure it does not burn.
- Remove from the oven and allow to cool completely before breaking it apart, it will still be soft when it comes out of the oven. Once cooled, crack or cut into pieces using a large knife. You can store the seed brittle in an air-tight container for 2-3 day, or I personally like to keep mine in the freezer to keep it extra crispy and crunchy.