It has always been one of my favourite sweet snacks! I am such a textural eater so Nut and Seed brittle has always been a winner. The additives however… I have never appreciated. Thanks to Rice Malt Syrup though I have attempted to make a healthier version of a nut brittle. The beauty of this recipe is that you can use whatever seeds or nuts suit you so it’s perfect for those with particular allergies. Feel free to add in some dry fruits if your feeling adventurous like some Goji Berries or even some Cacao nibs.
If you are allergic to nuts you can keep this recipe really simple by just using seeds like sesame seeds, sunflower seeds, chia seeds, flaxseeds… the list is endless! I always like to soak my chia seeds and flaxseeds before hand so it acts as a really good binder when combining the ingredients and spreading it out into the lamington dish.
Why not go all out and make some Raw Chocolate Ganache and drizzle it over the top and set it in the fridge? I should have thought of that earlier.
Nut and Seed Brittle
Submitted by: Claire @ Team Raw Blend
Makes: 1 Slice
Serves: 10-12 people
- Lined Lamington tin (30cm x 20cm x 3.5cm)
- Large mixing bowl
- 1/2 cup slivered almonds
- 1/2 cup roughly chopped brazil nuts
- 1/2 cup pistachios
- 1/4 cup sunflower seeds
- 1/4 cup pepitas
- 1/4 cup sesame seeds
- 1/8 cup flaxseeds
- 1/8 cup chia seeds
- 1 tsp cinnamon powder
- 1/2 cup rice malt syrup
- Mix all ingredients well in a large bowl.
It is super sticky which can be frustrating so make sure you don’t answer your phone or play with your hair…
- Place into a lined lamington tray and use the back of a wet teaspoon to flatten it out and make sure that it is evenly spread.
- Bake for about 15 minutes at 160 degrees Celsius.
- Turn the heat down to 110 degrees Celsius and bake for another 5 minutes.
- Please keep a close eye on it because it certainly is an expensive operation if you burn it. You can usually smell that it’s ready when it is super fragrant and the nuts and seeds will be nice and golden brown.
- Make sure you let it cool down before serving!
What is Rice Malt Syrup?
Rice malt syrup (RMS) is made from 100% organic brown rice. When the rice is cultured with enzymes it breaks down the starches and then it is cooked to become a syrup. The final product contains complex carbohydrates, maltose and a small amount of glucose. It is 100% fructose free which is what I love about it! RMS is not considered raw.
Why use Rice Malt Syrup?
It’s not going to take you on that sugar roller coaster ride! The complex carbohydrates in RMS provide a steady supply of energy and requires up to 90 minutes digestion time. Other sweeteners such as refined sugars, honey, maple syrup, coconut sugar and agave are faster releasing sugars which can cause insulin spikes and crashes. That’s certainly not a fun roller coaster to be on…
The fructose levels in these alternative sugars range from about 50%-90%. I know I would like to have the 100% free choice!
To quote the amazing Sarah Wilson of I Quit Sugar, “The problem with fructose is that the metabolic burden rests on your liver. It is converted directly to fatty acids and then body fat.”
Always an idea to steer clear of Fructose!
But what about the Glucose level?
There is certainly not an alarming amount of glucose in RMS. Glucose is used by every cell in our bodies and our liver only metabolizes 20%. Glucose is also found in starchy carbohydrates so it’s the perfect post work-out snack to replenish glycogen levels.
This recipe is seriously a hit! I gave it to friends and family and they all loved it. Even the stubborn ones who turn a nose up at anything healthy. Winning!