Brittle

**To view recipe only, scroll straight to the end of this post**

This is quite possibly my most requested un-recipe from friends and family…

After seeing – and sampling – this concept (in both bar and jar formats) at Farmers’ Markets for years, I decided to experiment with my own version(s). I now make a new batch weekly (almost never using the same ingredients or proportions).

This un-recipe is *so* versatile.  You can can change it up or add something new each time, or find the proportions you like and stick with it!

I also LOVE this recipe because it’s PERFECT for making with kids –

… they can help choose their favourite ingredients and decide on proportions (learning about measurements);

… you can put them to work! (I have two kids, so one “mixer” and one “dumper” – woot!);

… if they accidentally dump in two cups of coconut instead of one…. no big deal! If they eat half of the apricots before it goes in the oven… no big deal!

They (or you) really cannot screw this up. Promise. Just don’t forget it in the oven 😉

Oh! And BONUS: as much as we looooove nuts in our household, this recipe is very easily adapted to be a nut-free school-friendly snack! Also easily made wheat and/or grain-free… just skip the oats/cereal! Anything goes.

It works great as a breakfast (on top of kefir, or as a straight-up cereal with your favourite ‘milk’), or as bars or a ‘trail mix’ snack, or even as a dessert (on yogurt/ice cream/chia pudding)

In a small pot, on low-medium heat, melt and mix together:

½ cup butter or coconut oil (or a combo of both)

¼ cup coconut sugar (or brown sugar)

⅓ cup maple syrup (or honey)

Melt and mix together your ‘wet ingredients’ in a small pot.

(Note: I have also subbed in things like applesauce or nut milk here, as long as the ‘wet ingredients’ total about 1 cup and you have some sort of sweet and/or ‘sticky’ ingredient to hold things together)

In a large bowl, mix together:

7 cups of ‘stuff’ – ANY combo of:

• Coconut, flakes or shredded (I like unsweetened since we’re adding our own sweetness…)
• Any type of nuts, seeds (pumpkin seeds, sunflower seeds, pecans, almonds, etc.), whole, slivered – anything goes!!
• Dry fruit (raisins, chopped apricots, goji berries, figs, currants, etc.)
• Cereal (I choose a wheat-free, plain unsweetened type, since we are sweetening it ourselves anyway, like Nature’s Path Organic cereals such as Mesa flakes, millet puffs, O’s, crispies, etc.)
• Oats

[I tend to use about 1.5 cups coconut, 3 cups nuts and/or seeds, 1.5 cups dried fruit, 1 cup plain oats or unsweetened cereal… but it really doesn’t matter!! Do YOUR thing!! ]

Check out my “mixer” and “dumper” in action (while also discussing what ingredients to choose next!)

Notes: To make the recipe vegan, use coconut oil and/or applesauce instead of butter; also, use syrup instead of honey. To make the recipe nut-free, opt for seeds over nuts 😉

Optional additions: 1 tsp cinnamon, or 1 tsp vanilla, or 1 tsp grated ginger or orange zest

Add melted liquid ingredients to bowl of ‘stuff’; mix, then spread mixture onto a cookie sheet lined with parchment paper (so it doesn’t stick).

Drizzle the melted ingredients over your bowl of “stuff” and mix until nicely coated.

I like to spread mine kind of thick (about 2 cm) so that the granola sticks in big clumps/bars, but you can spread it thinner for a more crumbly granola.

My “mixer” has now requested “spreading duty”. I explain that a thicker spread will be more chewy, like a bar, while a thinner spread will be more crispy and crumbly.

Bake about 30-35 min at 300. Remove from oven and leave it to cool on the pan. Once cool, crumble/cut as you like… Keeps well in air-tight Tupperware or resealable bag for a week or two (IF you can resist snacking on it every time you’re in the kitchen. Wait.. what?!..). Enjoy!

Make it different every time – or find what you like and stick with it!

Brittle

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

This recipe is so versatile - as a breakfast, dessert or snack on the go! Plus it's IDEAL to make with kids since the proportions are pretty adaptable and it's quick and easy. It can be made vegan and/or nut-free as well.

Recipe type: Breakfast / Snack / Dessert

Serves: 7 cups

Ingredients

• ½ cup butter or coconut oil (or a combo of both - or some applesauce)
• ¼ cup coconut sugar (or brown sugar)
• ⅓ cup maple syrup (or honey)
• 1.5 cups dry shredded or flaked coconut (unsweetened, no sulphites)
• 1 cup whole pecans (or your choice of nut)
• 1 cup whole of sliced almonds (or your choice of nut)
• 1 cup pumpkin seeds (or your choice of seed)
• 1 cup dry currents (or your choice of dried fruit, cut into small pieces if necessary)
• ½ cup dry goji berries
• 1 cup oats (or a wheat-free, unsweetened cereal)
• Optional: 1 tsp vanilla, 1 tsp cinnamon, or 1 tsp grated fresh ginger root

Instructions

1. In a small pot, melt butter or coconut oil on low heat. Add sugar and syrup. Stir.
2. In a separate large bowl, mix together dry 'stuff' (as listed above, or your own combination totaling 7 cups).
3. Add melted liquid ingredients to bowl of ‘stuff’; mix, then spread mixture onto a cookie sheet lined with parchment paper (so it doesn’t stick).
4. I like to spread mine kind of thick (about 2 cm) so that the granola sticks in big clumps/bars, but you can spread it thinner for a more crumbly granola.
5. Bake about 30-35 min at 300. Take out and leave it to cool on the pan. Once cool, crumble/cut as you like...
6. Keeps well in air-tight Tupperware or resealable bag for a week or two. Enjoy!

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