Quinoa chili Brittle

Adapted from: http://minimalistbaker.com/quinoa-brittle/

Serves: 10

1/2 c. uncooked quinoa
3/4 c. pecans, chopped
3/4 c. peanuts, chopped
3/4 c. bakers raisins
1/4 c. rolled oats
2 Tbsp. chia seeds
2 Tbsp. Raw coconut sugar
2 Tbsp. chili powder
pinch Himalayan salt
2 Tbsp. coconut oil
1/2 c. maple syrup

Direction:

1. Preheat oven to 325 degrees F and line a baking sheet with parchment paper or silicone baking mat, ensuring it covers the entire surface and all the edges (to prevent spill over).

2. Add quinoa, pecans, peanuts, oats, chia seeds, coconut sugar, and salt to a mixing bowl - blend until completely incorporated.

3. To a small saucepan, add coconut oil and maple syrup. Warm over medium-low heat for about 2-3 minutes, stirring occasionally until the two are totally incorporated and there is no visible separation.

4. Pour over the dry ingredients and stir to thoroughly incorporate and coat. Arrange on parchment-lined baking sheet, or silicone baking mat, and spread into an even layer with a metal spoon. Trying to get it as even as possible, or the edges will burn and the center will no’t crisp up

5. Bake for about 15 minutes, then turn the pan around to ensure even browning. Bake for another addition 5-10 minutes more and watch carefully as to not burn. To tell if brittle the done, is when its 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.

6. Let brittle cool completely before breaking into bite-size pieces with a sharp knife or your fingers.