Most people I know can agree that, overall, we spend WAY too much money during the holiday season. Yes, gifts help to show the appreciation and love we have for one another, but often times it’s easy to get lost in the materialistic shuffle of it all. This is why I love the idea of homemade gifts.
In past years I have given (and received) homemade jam, cookies, chocolate bark, granola, and even muesli. The extra time and effort put into these gifts makes them all the more special (and not to mention, budget friendly). Enter this years contender: quinoa-nut brittle!
I decided to call this “Health Nut” brittle because I didn’t want people to be scared away by the word “quinoa.” It sounds like it would “taste healthy” (in other words, not delicious?) Trust me –you’re going to want to try this one!
This brittle has the staying power of a granola bar but can be made entirely gluten free. For those with nut allergies, you could even substitute the nuts and nut butter with sunflower seeds + Sunbutter! The chocolate coating on top is technically optional but…you’re going to want to include it.
If you’re looking for a convenient and thoughtful gift this holiday season, try this one out! It can be frozen for a few months in a nicely sealed freezer bag.
Feel free to customize this recipe to what nuts/flavors you have on hand. I personally believe that almond butter and crystallized ginger would be phenomenal.
You’ll likely have many of these ingredients on hand already, so all you need to go out and buy is a pretty gift tin. This recipe was inspired by The Almond Eater and makes enough for three decently sized gift boxes, but feel free to double as needed.
It takes less than 30 minutes, so what are you waiting for?
- 4 TBS coconut oil, divided
- 3 TBS maple syrup
- 1/3 cup nut butter of choice
- 1 cup uncooked quinoa (I used white)
- 1/2 cup oats (gluten free, if necessary)
- 1/4 cup roasted almonds, peanuts, walnuts, or pecans
- 1/4 cup hemp or flax seeds
- 1 TBS chia seeds
- 2 cups vegan dark chocolate chips, for melting
- Preheat oven to 350 degrees F and lightly oil (or Parchment-line) a baking sheet.
- In a small saucepan over medium heat, combine two TBS coconut oil, maple syrup, and nut butter. Stir slightly as nut butter melts.
- Off to the side in a large bowl, combine quinoa, oats, nuts, and seeds.
- Once the ingredients on the stovetop have dissolved almost entirely, pour wet into dry and mix with a spatula.
- Spread entire mixture onto your prepared baking sheet. Press down slightly, to able 1/2 inch height.
- Bake for 15 minutes If the edges are not yet browning slightly, bake five minutes more. Remove from oven and set aside.
- Add remaining two TBS coconut oil to chocolate chips in a microwave safe bowl and heat in 30 second increments (stirring each time), until smooth. Spread melted chocolate over cooled quinoa bar (see photo above).
- Freeze for 15 – 20 minutes (so that bars can firm up nicely).
- Remove from freezer and use a knife to break the large bar into smaller pieces.
- Serve at holiday parties or give as a gift! Best when stored in freezer and thawed a few minutes before eating.