Not in the traditional idiom sense of ‘eating very little’ but in the real-life science sense of ‘eating a great deal relative to my size.’
Also, of course, because I am an unreasonably huge fan of this ‘birdseed brittle,’ so named because well, just look at it-
So, now you too can ‘eat like a bird’… so to speak. A colleague of mine brought a version of this into work last week and shared some around. It took all the Miss Manners training and politesse in my repertoire not to keep going for more. Chewy, crunchy, crispy, salty, sweet… I’m not even much into sweets, but this hit every single afternoon craving in the book. Best of all, the small slice I helped myself to satisfied until dinner time!
Suffice to say, I’m making another batch this weekend (since the last one was destroyed in its entirety on Sunday- so tasty and snackable!), and I’m keeping some pieces in my desk for the week. It’s the perfect afternoon snack. Or evening snack. Or morning snack. It’s perfect, is what I’m getting at 🙂
Have a slice with your morning coffee or tea, enjoy a piece with your evening glass of wine. I’m telling you, this one is a winner.
The chocolate drizzle on top is totally optional, as well. I love it as a treat but without, I found breaking this brittle into slightly smaller pieces makes it an excellent addition to fruit and yogurt, and even salads. Think of it as an exceptionally chunky granola!
|Birdseed Brittle|| |
- 1½ cup sunflower seeds
- 3 Tbsp sesame seeds
- 3 Tbsp unsalted pumpkin seeds
- 1 cup shredded coconut, unsweetened
- Pinch salt
- ½ cup brown rice syrup
- 3 Tbsp maple syrup
- 2 tsp coconut oil
- 2 tsp vanilla
- 1 tsp cinnamon
- Chocolate drizzle:
- 100 g dark chocolate
- 2 tsp coconut oil
- Preheat oven to 300 degrees. Line a large baking sheet with parchment paper or silpat sheet.
- In a medium mixing bowl, combine sunflower seeds, sesame seeds, coconut, salt and cinnamon.
- In a small saucepan, heat brown rice syrup, maple syrup, coconut oil and vanilla until warmed through. Pour wet ingredients into the dry ingredients and stir well to coat.
- Turn the britter mixture out on the baking sheet and press it down into a thin, even layer. Bake for 25 minutes. Remove from oven and let cool.
- Break dark chocolate into pieces and place in a small, microwave save bowl with the remaining coconut oil. Microwave in 30 second increments, stirring after each session. Once the chocolate is melted and smooth, drizzle it over the cooling brittle.
- Let the brittle cool completely, this will take at least an hour if you're not putting it in the fridge or a very cool place. Once it is completely cool, it should break apart into pieces easily.