Birdseed Brittle
 
Prep time
Cook time
Total time
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 300 degrees. Line a large baking sheet with parchment paper or silpat sheet.
  2. In a medium mixing bowl, combine sunflower seeds, sesame seeds, coconut, salt and cinnamon.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe by Port and Fin at https://portandfin.com/birdseed-brittle/