www.foodswithjudes.com
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.
Posted on by Judith Scharman
8 - 10 servings
15 minutes prep time
30 minutes cook time
45 minutes total time
Ingredients
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
Directions
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.
3)
Why cant one use toasted buckwheat (kasha)? And will buckwheat cook through? I dont want to break my teeth against it
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!