SUNFLOWER SEEDED BRITTLE
This is a big year for cookbooks. Many I am looking forward to cooking from here this spring and a good handful to anticipate for fall. One of these, which coincidentally comes out the same day as ours, is the plant-based My New Roots from Sarah Britton. Sarah is seriously about clean eating. Not just a “I love salad” kind of plant-based, but the “ice cream made with cashews” sort of commitment. If you’ve read her blog, it’s inspiring to get a glimpse of how she views food as medicine. She writes her recipes with not only flavor in mind, but packs in maximum nutritional value. As a holistic nutritionist, she saves her prose for educating readers about the benefits of the foods she uses and I have learned so much from her. Sarah’s cookbook is beautiful and encompasses her sweet enthusiasm for the work she does. I will say there are a number of ingredients featured you wouldn’t find at a regular super market, but if you frequent a health food store or buy things online, lucuma and maca powder will find their way into your pantry. I have bookmarked a beautiful looking strawberry frozen yogurt, kale, onion and olive spelt calzones and must try her Life Changing Loaf of Bread that made it’s way from the blog to book pages. It’s one to add to your list for sure.
This brittle reminds me of a Kind bar, those sweetened nut bars for on the go, but better and fresh tasting. Lots of seeds and snappy sesame strewn throughout. Mine turned out more chewy than crunchy which is not necessarily a bad thing. Perhaps more cooking time or a little less brown rice syrup next time if I want more crackle. These would be perfect for traveling or kids school snacks. Portable, a mellowed sweetness and lots of seedy crunch. I think you could play around with the nuts and seeds, change the dried fruit and make them yours. Either way, these will for sure be made again and on my list for edible gifts.
- SUNFLOWER SEEDED BRITTLE // Serves 4-6 as a snack
- Recipe from My New Roots
- 1 1/4 cups sunflower seeds
- 1/2 cup unsweetened shredded coconut
- 1/4 cup sesame seeds
- 1/2 cup dried cranberries, raisins or cherries, roughly chopped
- 1 tsp. sea salt
- 1 tsp. ground cinnamon
- 2 Tbsp. coconut oil
- scant 1/2 cup brown rice syrup
Preheat the oven to 325′. Line a rimmed baking sheet with parchment paper.
Combine the sunflower seeds, coconut, sesame seeds, dried fruit, salt and cinnamon in a large mixing bowl and stir well.
In a small saucepan, melt the coconut oil over low heat. Add the syrup and whisk until uniform. Pour the liquid over the dry ingredients and fold quickly to incorporate it before the mixture becomes too sticky. Spoon the mixture onto the prepared baking sheet and smooth out the top with the back of an oil-greased spatula.
Bake for 15-20 minutes until golden brown. Let cool cool completely on the baking sheet.
Crack the brittle into pieces and store them in a sealed container at room temperature for up to two weeks.