A crunchy brittle that is a “triple treat” with three different seeds and three different spices and a touch of sweetness! It can be eaten on its own as a snack, or use it to top yogurt or fruit for added texture and flavor. Seeds are a source of monounsaturated fats, vitamin E, dietary fiber and minerals. The spices in this recipe are all known for their anti-inflammatory properties.
- 2 cups
- 1 cup raw pumpkin seeds
- ¾ cup raw sunflower seeds
- ¼ cup white or black sesame seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- 1/4 teaspoon sea salt
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine the pumpkin seeds, sunflower seeds, sesame seeds, cinnamon, ginger, allspice, and salt.
- Pour the maple syrup and vanilla over the seed mixture and stir until well coated.
- Spoon the mixture onto the prepared baking sheet and, with a spatula or a piece of parchment paper, pat and press the brittle into an even layer about ⅛ inch thick. Press out the middle so it’s slightly thinner than the edges, which will help prevent the outside edges from burning.
- Bake for about 20 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.