QuinoaBrittle the Veesay

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QuinoaBrittle
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11 Nov 2021
Hatched
16 Feb 2022
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8 Mar 2022
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Quinoa Brittle

7-ingredient Quinoa Brittle naturally sweetened with maple syrup and coconut sugar, and it's butter-free! Crispy, crunchy, nutritious — a healthier dessert or snack!

Author Minimalist Baker
4.92 from 90 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients
1/2 cup uncooked white quinoa
3/4 cup pecans, chopped
1/4 cup gluten-free rolled oats
2 Tbsp chia seeds
2 Tbsp coconut sugar
1 pinch sea salt (optional)
2 Tbsp coconut oil
1/2 cup maple syrup

Instructions

Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges (to prevent spill over).
Add quinoa, pecans, oats, chia seeds, coconut sugar, and salt (optional) to a mixing bowl - stir to combine.
To a small saucepan, add coconut oil and maple syrup. Warm over medium-low heat for 2-3 minutes, stirring occasionally until the two are totally combined and there is no visible separation.
Pour over the dry ingredients and stir to thoroughly combine and coat. Arrange on parchment-lined baking sheet and spread into an even layer with a metal spoon. Try to get it as even as possible, or the edges will burn and the center won’t crisp up.
Bake for 15 minutes, then turn the pan around to ensure even browning. Bake 5-10 minutes more and watch carefully as to not burn. You'll know it's done when uniformly deep golden brown in color and very fragrant. The edges may appear to be getting too brown, but they’re just getting crisp and caramelized, so don’t be afraid of that!
Let cool completely before breaking into bite-size pieces with a sharp knife or your fingers.
Once completely cooled, store leftovers in a sealed bag or container at room temperature for 1 week or in the freezer for up to 1 month. This makes an excellent holiday dessert or gift!

Notes
*Nutrition information is a rough estimate.
Nutrition (1 of 10 servings)
Serving: 1 serving Calories: 157 Carbohydrates: 17.2 g Protein: 2.9 g Fat: 9.6 g Saturated Fat: 3.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 25 mg Fiber: 2.4 g Sugar: 7.5 g

About Veesay Eggs

Veesay eggs easily hide among wheat fields. It is not known why, but they aren't in danger from most herbivores eating them. The only creature that poses a threat to the eggs are the Qamarat. The eggs hatch before the fields are ready to harvest, and the fawns can walk before they are in danger. For that reason it seems as if the adults are gaining a preference for growing their eggs in fields tended to by the traditional Glutearats over those using modern machinery.

About the Veesay Creature

The Science and Research Center was trying to create a more ethical food source with plant based protein. Instead, much to their surprise, this sentient creature came out of an experiment. They came to work the following morning with the lab smashed and their valuable test subjects escaped on their nimble legs. It is suspected the Veesay were able to breed before being caught.

Veesay seed grains fall from mature coats. Sproutling eggs have been found in the hoof prints, so it is believed the wild counterparts have a part in planting them.

Adults are well camouflaged in the fall. The Veesay diet consists of grasses, leaves, and nuts.