For years I have purchased seed brittle at the coop or local health food store, but recently the price has been escalating to the point that I wanted to try making it myself. After a few tries the following mixture took care of my sweet tooth and added some good oils and proteins to the diet. There is also an added benefit of being able to control where most of the ingredients come from. The maple syrup is from a place a few miles from our home, the pumpkin seeds are from a local grower (this fall from our own gardens), hazel nuts and cranberries are also from small farms in the area. It really feels good to support our own where possible.
- 1/2 cup maple syrup
- 1 cup sunflower seeds
- 1 cup raw pumpkin seeds
- 1 cup unsalted cashews, coarsely chopped
- 1 cup unsalted almonds or hazel nuts coarsely chopped
- 1/2 cup sesame seeds
- 1/2 cup flax seeds, ground
- 2 tsp cinnamon
- 1 Orange, zested
- If you have some dried fruit in the house you may want to add 1/2 cup of that as well
- Oil parchment paper and place on cookie sheet.
- Put half the syrup in a bowl, mix sunflower seeds until well coated.
- Add remaining nuts, seeds, cinnamon, salt, and orange zest.
- Add remainder of syrup and mix well, until all is coated.
- Spread mixture on cookie sheet and bake at 350 for 30 minutes.
- Cool and break into pieces.
- Store in an airtight container.