Buckwheat Brittle

This yummy, crunchy brittle can be used as a sweet treat and no one will even think it's healthy.  It really satisfies the crunchy craving too.  Despite its name, buckwheat isn't wheat and is gluten-free.  
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1 1/2 cups raw buckwheat groats 1/2 cup raw sunflower seeds 2 tsp cinnamon 1/2 tsp sea salt 1/4 cup coconut sugar (or other granulated sugar of choice) 2 tbsp unsweetened applesauce 1/3 cup honey 4 tbsp peanut butter or sunflower seed butter or almond 1 tsp vanilla extract


1) Preheat the oven to 300 degrees F and line a large baking sheet with parchment paper.  In a large bowl, mix together the dry ingredients.  In a smaller bowl, mix the wet ingredients until combined.  Add the wet mixture to the dry ingredients and stir until the dry ingredients are thoroughly coated.
2) Spread the granola onto a baking sheet in a uniform layer.  Bake at 300 F for 30 minutes, roughly flip the granola, and bake for another 18-20 minutes, watching it closely so it doesn't burn.  The brittle will harden during the cooling process.


  • Kat
    July 12, 2015

    Why cant one use toasted buckwheat (kasha)? And will buckwheat cook through? I dont want to break my teeth against it

    • Judith Scharman
      July 12, 2015

      The raw buckwheat does cook through but use kasha if that makes you more comfortable. It just gets cooked twice but that’s fine. Enjoy!

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