This healthy low FODMAP breakfast brittle recipe might just be your new favourite.
Ingredients
150 gm
Quinoa flakes, organic
50 gm
Rolled oats- Gluten Free
40 gm
Cranberries
(dried)
40 gm
Pumpkin seeds (pepitas)
25 gm
Sliced almonds
1/2 tsp
Cinnamon
60 ml
Coconut oil
80 ml
Maple syrup
1 tsp
Vanilla extract, pure
1/2 tsp
Sea Salt
Instructions
Preheat your oven to 150C/300F.
Line a baking tray with parchment paper, extending a little over the sides.
Place the quinoa flakes, oats, cranberries, pumpkin seeds, sliced almonds and cinnamon into a large bowl and mix together.
Place the coconut oil, maple syrup and salt into a small saucepan and warm over a gentle heat until liquid and combined.
Pour the liquid mixture over the dry ingredients and mix thoroughly until evenly coated.
Turn out into your lined baking tray, pressing down with the back of your spoon - ensure the mixture reaches the edges of the tin and is smooth on top.
Bake for approximately 40 minutes or until fragrant and golden all over.
Remove from the oven and cool, before gently breaking into pieces.
