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This recipe is simple, requiring just 7 ingredients and about 30 minutes to prepare (plus a little extra for cooling).
It’s naturally sweetened with coconut sugar and maple syrup, calls for coconut oil in place of butter, and is jam-packed with nutrient-dense ingredients like oats, chia seeds, and quinoa!
1/2 cup uncooked white quinoa
3/4 cup cashews, chopped
1/4 cup rolled oats
2 Tbsp chia seeds
2 Tbsp coconut sugar
Optional: pinch of Pink Himalayan Salt
2 Tbsp coconut oil
1/2 cup maple syrup
Preheat oven to 160 C (325F) and line a baking tray with baking paper, ensuring it covers the entire surface and all the edges (to prevent spill over).
Add quinoa, cashews, oats, chia seeds, coconut sugar, and salt to a mixing bowl - stir to combine.
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.
Pour over the dy ingredients and stir to thoroughly combine and coat. Arrange on baking paper-lined baking tray 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 centre won’t crisp up.
Bake for 15 minutes, then turn the pan around to ensure even browning. Bake 5-10 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 caramelised, so don’t be afraid of that!
Let cool completely before breaking into bite-size pieces with a sharp knife or your fingers.
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. This makes an excellent holiday dessert or gift!
For more tips and meal ideas, download our FREE 12 WEEK LEAN UP Healthy Eating Guide!Click here to download!
Original recipe from: http://minimalistbaker.com/quinoa-brittle/