Mildly Sweet Seed Brittle

This Saturday my family will be celebrating Lohri the same way we have for the last few years.  It is such a cold time of the year here in Canada and even in Punjab, India so we indulge in delicious winter foods like stews, spicy curries, carrot pudding, and sweets, especially those made with jaggery, peanuts, and sesame seeds. This year, I decided to change things up and made this Mixed Seed Brittle with maple syrup instead. In case you want to see the recipe in action I uploaded the video on my YouTube channel.

By brittle standards, it’s thinner and only mildly sweet. You don’t have to worry about the portion size at all, it’s a guiltless healthy treat that tastes fantastic. I love all things seeds. Like Nuts, they are good sources of protein, healthy fats, fibers, vitamins, and minerals.

This super easy one-bowl recipe doesn’t require any special skills and is simple enough for even kids to make! This is an easy one-bowl recipe using a combination of seeds, boiling water, oil, and maple syrup. The recipe is vegan (dairy-free, egg-free), gluten-free, peanut-free, soy-free, refined sugar-free, and great for those on a low-carbs diet.

For my recipe, I adapted the Swedish crispbreads “knäckebröd”.  They are known for being crunchy crispy bread made with seeds.  There are two types of seeds in this recipe – non-gelatinous and gelatinous. Non-gelatinous seeds include quinoa, sunflower seeds, pumpkin seeds, sesame seeds, … any seeds that don’t gel when you mix them with water.  If you can’t stand or like some of the seeds, they can be replaced with the seeds or grain that you prefer (I have tested with oats, poppy seeds, hemp hearts, and millet). Gelatinous seeds, such as chia seeds and flax seeds, have special binding properties and help the brittle hold together. You can use them in different ratios, but not substitute them for non-gelatinous seeds or nuts. Many recipes use corn flour or whole wheat flour, But I have made it without and given my own twist to it.

This is a delicate brittle that breaks apart easily. The texture can vary from crisp to extra crispy. If you spread the mixture evenly and thinly it will be extra crispy. You can store the brittle in a cool, dry, and dark place for up to one month, so it makes the perfect edible gift on Lohri or any other holiday, specifically for your food-allergy friends.

If you tried this Mildly Seed Brittle or any other recipe from my website, let me know how it went in the 📝 comments below.