Sea-Salted Quinoa Pecan Brittle
Gluten-Free, Dairy-Free, Refined Sugar-Free, Plant Protein, Gut Friendly, Mineral Boost, Whole Foods Focussed
Crisp, nutty, and perfectly salted, this wholesome brittle puts a nourishing spin on a nostalgic favourite. It’s made with nutrient-dense ingredients that not only satisfy your sweet tooth but also support blood sugar balance, hormone health, and energy. Instead of refined sugar or corn syrup, this recipe uses a trio of natural sweeteners, pure maple syrup, raw honey, and coconut sugar, all rich in minerals and natural caramel undertones. Together, they create that classic brittle texture and flavour, without the crash or inflammation. Toasted quinoa and sesame seeds add a light, airy crunch while delivering plant-based protein, fibre, and essential minerals like magnesium and zinc. Pecans round everything out with healthy fats that support hormone balance, brain function, and satiety. A touch of sea salt enhances every bite, making it the perfect balance of sweet, nutty, and salty. Enjoy this brittle as an afternoon pick-me-up, a post-dinner treat, or crumbled over yogurt or smoothie bowls for extra texture. It stores beautifully, travels well, and feels both nourishing and indulgent, proof that dessert can absolutely be good for you.
Ingredients (Makes 20 pieces)
¼ cup quinoa, rinsed and well-drained (tri-colour or white works best)
¼ cup pure maple syrup
¼ cup raw honey
2 tablespoons coconut oil (unrefined for flavour, or avocado oil for neutral)
3 tablespoons coconut sugar
2 teaspoons vanilla extract
¼ teaspoon fine sea salt
1 ½ cups raw pecans, finely chopped
2 tablespoons sesame seeds (white, black, or a mix)
Flaky sea salt (Maldon is my fav), for finishing
Method
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper and lightly grease with coconut oil.
Place quinoa in a fine-mesh strainer and rinse under cold water for 1 minute. Drain well and blot with a paper towel.
In a medium saucepan over low heat, whisk together maple syrup, honey, coconut sugar, coconut oil, vanilla, and sea salt. Heat 2–3 minutes until the sugar dissolves and the mixture bubbles lightly.
Stir in pecans, quinoa, and sesame seeds until well coated.
Spread mixture thinly and evenly on prepared pan. Bake 20–25 minutes, rotating halfway, until deep golden brown and crisp. Keep a close eye near the end.
Remove from oven and immediately sprinkle with flaky sea salt. Cool completely before breaking into shards.
Serving Suggestions
Eat as a sweet treat with a warm cup of herbal tea.
Crumble over your yogurt bowls or vanilla coconut ice cream.
Sprinkle over roasted carrot soup for a sweet-salty crunch.
Dip in dark chocolate for a holiday treat.
Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist