Do you crave snacks that are salty and sweet? Then this 3 seed brittle is the perfect for you.
I love to snack during the day and guess what? If you are following a clean eating for health plan, like I am, you should snack 2 times a day. I don’t know about you, but that makes me happy!
Here are a few reasons why snacking is good for you:
- Snacking can help you from overeating at meal time
- Snacking can help you maintain your physical and mental energy all day
- Snacking can help you work more fruit and vegetable in your day
- Snacking can curb your cravings
- Snacking helps maintain healthy blood sugar levels
3 SEED BRITTLE
This pumpkin and sesame seed brittle is made with maple syrup, so there is no need to worry about added sugar. Maple syrup is a natural sweetener. This natural sweetener features over 63 antioxidants that can help delay or prevent diseases caused by free radicals, such as cancer or diabetes.
Here is how to make 3 seed brittle:
3 Seed Brittle
A healthy brittle that is made with maple syrup and no sugar. High in protein. A great snack.
- 1 cup raw pumpkin seeds
- 1 cup raw sunflower seeds
- ¼ cup white sesame seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/3 cup Grade B maple syrup
- 1 teaspoon vanilla extract
Preheat the oven to 325° Line a rimmed baking sheet with parchment paper or use a Silpat.
In a large bowl, combine the pumpkin seeds, sunflower seeds, sesame seeds, cinnamon, ginger, and salt, then add the maple syrup and vanilla and mix until well coated.
Place the mixture on the prepared baking sheet and press the brittle into an even layer about ⅛ inch thick. Use a piece of wax paper or parchment paper to flatten the seeds.
Press out the middle so it’s slightly thinner than the edges, which will help prevent the outside edges from burning.
Bake for about 30 minutes or until golden brown. Remove from the oven and allow to cool completely. As it cools it will become crispy.
Once the brittle has crisped up, break it into pieces.
If the brittle doesn’t become crispy after it has cooled, put it back in the oven and bake for 8 to 10 minutes more. Store in a glass container for about 3 - 5 days (if it lasts that long)
Since moving to a clean eating diet, I have been substituting sugar with maple syrup and honey. I am loving the results so far. Foods are naturally sweet and the taste is great. My family doesn’t notice the difference.
Here are a couple other recipes I used that contain maple syrup or honey:
Broccoli Apple Salad with Tahini Dressing (contains maple syrup)
Are you interested in getting rid of chemicals and preservatives from your food? Then join the 10 Day Clean Eating Challenge and I will share the basics of clean eating. You can join the Free Facebook group and be part of a community of people learning to eat clean for health. Click on the button below and sign up now.
Read more about the health benefits of Maple Syrup at Organic facts
Latest posts by Cynthia (see all)
- Best No Bake Cheesecake with blueberries #DiaryMonth - June 23, 2017
- Alfredo sauce with cream cheese #DairyMonth - June 21, 2017
- Peaches and Cream Smoothie, a clean eating recipe #DairyMonth - June 19, 2017