Super easy Quinoa Brittle, a recipe from Lunch Lady Magazine

We’ve written before how much we love Lunch Lady Magazine. If you aren’t already a subscriber to this beautiful quarterly magazine, then I urge you to head over to the website and sign up now! It’s one of the only magazines I read (from cover to cover!) these days. Even Michael can be found scanning the magazine for recipe ideas!

One of our favourite recipe discoveries from Lunch Lady mag (issue 6) is this super easy Quinoa Brittle. It takes 5 minutes to make, 20 minutes to cook, and has become our favourite snack. We make it weekly!

Here’s the recipe for a jar of Quinoa Brittle:

-1/2 cup uncooked white quinoa
-3/4 cup pecans
-1/4 cup rolled oats
-2 tbsp chia seeds
-2 tbsp dark brown sugar
-pinch of salt
-2 tbsp coconut oil
-1/2 cup maple syrup

Preheat oven to 170° C (325°F). Line a baking tray with baking paper. In a mixing bowl, add quinoa, pecans, oats, chia seeds an dark brown sugar. Stir to combine.

In a small saucepan, add coconut oil and maple syrup. Place over medium heat for 2-3 minutes, stirring until combined. Pour liquids into the bowl with the dry ingredients and stir until fully coated.

Tip mixture onto your baking tray and spread into an even layer with a spatula or spoon. Make it as even as possible, otherwise you’ll have burnt bits that aren’t crispy. Bake for 15 minutes and then turn the pan for even cooking. Bake for another 5 minutes or until golden brown.

Remove brittle from oven and allow to cool completely before breaking into pieces. Store in an airtight container.

Enjoy and happy weekend! xx