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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

PREPARATION
  1. Preheat oven to 350°F.
  2. Line a cookie sheet (13” x 9”) with parchment paper.
  3. Combine all dry ingredients in a bowl. Mix well.
  4. Add wet ingredients to dry ingredients. Mix well. Mixture should appear slightly wet and clump together at the bottom of the bowl.
  5. Spread the mixture on cookie sheet, flattening with a spatula until mixture is about ¼ inch thick.
  6. Optional: top with pecan pieces and pepitas.
  7. 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.
  8. 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.

Tips & Notes: This lasts about 5 days at room temperature.

Recipes courtesy of Ancient Harvest, makers of plant-based ingredients such as quinoa, lentils and beans to make the foods you love.

MORE RECIPES FROM ANCIENT HARVEST

Quinoa Tacos
Quinoa Paella

brittlehealthy snacksplant-basedpumpkin brittlequinoasnacks
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