sunflower seed & cranberry brittle

These snacks are an absolute winner in our family. They are nut free, healthy and super fast to make.

sunflower seed and cranberry brittle

INGREDIENTS

150g sunflower seeds

50g pumpkin seeds

40g sesame seeds

80g cranberries

1 teaspoon sea salt

1 teaspoon cinnamon

60g cocount oil

100g rice malt syrup

METHOD

Preheat oven to 170 degrees celcius

Place seeds, cranberries, cinnamon & salt in thermomix bowl or food processor. Chop 5 seconds/speed 6 (20 seconds in a food processor).

Melt coconut oil over medium heat on the stove top. Add oil & rice malt syrup to dry ingredients. Blend in thermomix or food processor speed 6 for 3 seconds to combine.

Place ingredients in a rough ball on a piece of baking paper on the kitchen bench. Place a second piece of baking paper on top and using rolling pin roll mix until it is spread evenly approximately 1/2 cm in thickness. Remove backing sheet from on top and transfer the brittle to a large rectangular oven tray.

Place in oven for 15 -20 minutes until golden brown. Let cool completely on the baking sheet.

Crack the brittle into pieces and store in an airtight container for up to two weeks (good luck getting them to last that long!)