Sunflower Seed Brittle
Nut allergies are a common occurrence among children. Bring the crunch of nut-brittle candy without the reaction by using sunflower seeds instead! Full of vitamin E, sunflower seed brittle will make an excellent after-school snack.
1 1/4 cups sunflower seeds
1/2 cup unsweetened shredded coconut
1/4 cup sesame seeds
1/2 cup dried cranberries, raisins or cherries, roughly chopped
1 tsp. sea salt
1 tsp. ground cinnamon
2 Tbsp. coconut oil
1/2 cup brown rice syrup
1. Preheat the oven to 325˚. Line a rimmed baking sheet with parchment paper.
2. Combine the sunflower seeds, coconut, sesame seeds, dried fruit, salt and cinnamon in a large mixing bowl and stir well.
3. In a small saucepan, melt the coconut oil over low heat. Add the syrup and whisk until uniform. Pour the liquid over the dry ingredients and fold quickly to incorporate it before the mixture becomes too sticky. Spoon the mixture onto the prepared baking sheet and smooth out the top with the back of an oil-greased spatula.
4. Bake for 15-20 minutes until golden brown. Let cool completely on the baking sheet.
5. Crack the brittle into pieces and store in a sealed container at room temperature for up to two weeks.