QUINOA BRITTLE

This quinoa brittle is just the bees knees and the cats whiskers and I love it.
                 You seriously need to make this!
Now quinoa isn't something that you would normally associate with a sweet dish but I'm discovering that it's extremely versatile as well as extremely nutritious! 
It certainly earns the title of superfood  Its an excellent source of protein, containing all the essential amino acids, high in magnesium, B vitamins, iron, zinc, vitamin E and fibre. It's also gluten free and thought to be the least allergenic of all the grains so plenty of good reasons to give it a go!
I came across this recipe on The Minamilist Baker Blog, which I love!
I've always been a big fan of those wee sesame snap bars and these reminded me of them, but are way more nutritious.
Admittedly they are not sugar free but more than make up for it with all the other ingredients, and this is a treat after all! 
I was so intrigued by this recipe and I had all the ingredients so I made it at 11pm on Saturday night!

I have to admit, I wasn't disappointed, this is seriously addictive!!
It's crispy, crunchy, nutty, nutritious and naturally sweet!
What's not to love?

A few points to note, quinoa has a protective coating of saponins which taste bitter so you really need to rinse it well before using it. I rinsed and drained mine in a sieve, then blotted it on kitchen paper then dry toasted it to remove any moisture, before proceeding with the recipe.
I also replaced some of the nuts with sesame seeds, which I love. They are a great source of calcium and magnesium, which most of us are deficient in and are also alkaline and a good source of protein and fibre.
Chia seeds are also a favourite of mine, another superfood, and high in protein, fibre and minerals and so easy to add to so many dishes.

So without further ado, here is the slightly modified recipe! If you make it, and why wouldn't you?? please leave a comment! 

QUINOA BRITTLE

INGREDIENTS

• 1/2 cup (92 g) uncooked white quinoa
• 1/2 cup (92g) walnuts or pecans, chopped
• 1/4 cup (22.5g) sesame seeds
• 1/4 cup (22.5 g) rolled oats
• 2 Tbsp (24 g) chia seeds
• 2 Tbsp (24 g) brown sugar
• optional: pinch sea salt
• 2 Tbsp (30 ml) coconut oil
• 1/2 cup (120 ml) maple syrup
• METHOD

1. Preheat oven to 325 degrees F (160C) and line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges (to prevent spill over).
2. Rinse the quinoa well under cold running water and dry well.
3. Add quinoa, nuts, oats, chia seeds, sesame seeds, brown sugar, and salt (optional) to a mixing bowl - stir to combine.
4. To a small saucepan, add coconut oil and maple syrup. Warm over medium-low heat for 2-3 minutes, stirring occasionally until the two are totally combined and there is no visible separation.
5. Pour over the dry ingredients and stir to thoroughly combine and coat. Arrange on parchment-lined baking sheet and spread into an even layer with a metal spoon. Try to get it as even as possible, or the edges will burn and the center won’t crisp up.
6. Bake for 15 minutes, then turn the pan around to ensure even browning. Bake 15 minutes more and watch carefully as to not burn. You'll know it's done when uniformly deep golden brown in color and very fragrant. The edges may appear to be getting too brown, but they’re just getting crisp and caramelized, so don’t be afraid of that!
7. Let cool completely before breaking into bite-size pieces with a sharp knife or your fingers.
8. Once completely cooled, store leftovers in a sealed bag or container at room temperature for 1 week, or in the freezer for up to 1 month. 

                           ......your health in your hands......