I love to bake during the holidays and am always looking for that perfect combination of healthy and delicous treats.
This recipe from Rebecca Katz's The Healthy MInd Cookbook is one of my favorites, and I thought I would share it with you.
This recipe has everything that is important to me and what I look for in a healthy snack. It is made from whole, nutrient dense foods, not processed food, and has a nutty, sweet delicious taste. It's a great treat to take to a holiday party or enjoy at home.
I love the sweet taste of maple syrup and note I use Grade B maple syrup because it is richer and darker and has more minerals than Grade A maple syrup. The seeds in this recipe are chockful of calcium, manganese, zinc, vitamin E, copper, phosphorus, and more. The seeds provide an abundance of minerals and fiber- the best bang for your buck when you consume something sweet that is also good for you!
Triple Triple Brittle
1 cup raw pumpkin seeds
¾ cup raw sunflower seeds
¼ cup white or black sesame seeds
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon sea salt
1/3 cup Grade B maple syrup
1 teaspoon vanilla extract
Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
In a large bowl, combine the pumpkin seeds, sunflower seeds, sesame seeds, cinnamon, ginger, allspice, and salt, then add the maple syrup and vanilla and mix until well coated.
Spoon the mixture onto the prepared baking sheet and place another piece of parchment paper on top of the mixture. Using the rolling pin to roll out and flatten the brittle into an even layer about ⅛ inch thick. Press out the middle so it’s slightly thinner than the edges, which will help prevent the outside edges from burning.
Bake for about 30 minutes or until golden brown. Remove from the oven and allow to cool completely. As it cools it will become crispy. Once the brittle has crisped up, break it into pieces.
If the brittle doesn’t become crispy after it has cooled, put it back in the oven and bake for 8 to 10 minutes more.
Recipe from The Healthy Mind Cookbook by Rebecca Katz