Sunflower Sesame Seed Brittle
Sunflower Sesame Seed Brittle
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.