Quinoa Crack
 
Prep Time
Cook Time
Total Time
 
Author:
Yield: 15-18 servings
Ingredients
  • ½ cup uncooked white quinoa
  • ¾ cup pecans, chopped
  • ¼ cup old fashioned oats
  • 2 tablespoon chia seeds
  • 2 tablespoons coconut sugar
  • pinch of sea salt
  • 2 tablespoons coconut oil
  • ⅓ cup maple syrup
Instructions
  1. Preheat oven to 325 degrees F. Line a small (ish) baking sheet with parchment paper.
  2. Combine quinoa, pecans, oats, chia seeds, coconut sugar and sea salt in a medium bowl, mixing well.
  3. Add coconut oil and maple syrup to a small saucepan. Heat over medium-low for a few minutes, stirring occasionally until the coconut oil has melted. Pour over the dry ingredients and stir until (very) thoroughly combined.
  4. Gently dump the mixture onto the parchment paper and spread with a metal spoon. Try to make sure it's even as possible, to avoid burning on the edges - between ¼ - ½ inch thick all the way around seems to do the trick.
  5. Bake for 15 minutes, then turn the baking sheet. Bake for another 5-10 minutes or until the entire thing starts to turn a deep golden brown. After the first 15 minutes, I typically set my timer for 5 minutes, then check every minute after that to make sure I catch it before it starts to burn. The edges may appear to be slightly darker than the center, which is normal.
  6. Let cool for a few minutes and then break apart with your fingers into bite-sized pieces. Store at room temperature for up to a week - if they last that long!
Notes / Variations
Recipe From: Minimalist Baker | Quinoa Brittle
Nutrition Information
Serving Size: 2-3 pieces (of about 30) Calories: 117 Fat: 6.5g Carbohydrates: 13.3g Sugar: 6.5g Sodium: 23mg Fiber: 2g Protein: 2.2g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/quinoa-crack/