Chocolate quinoa brittle
Makes: 16 x 50g servings
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Chocolate quinoa brittle
Packed with nuts, seeds and crunchy quinoa and topped with dark chocolate, this is an incredibly moreish snack that’s perfect to pack for hikes and outings
Makes: 16 x 50g servings
Prep time: 20 minsTotal time: 
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Nutritional information (50g serving)
Calories
265Kcal
Fat
16gr
Saturates
7gr
Carbs
24gr
Sugars
19gr
Fibre
2gr
Protein
6gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 125g dried quinoa
- 75g clear honey
- 75g maple, agave or golden syrup
- 40g light brown sugar
- 45g coconut oil
- 1⁄2 tbsp vanilla extract
- 1⁄2 tsp sea salt flakes
- 150g mixed nuts
- 75g seed mix
For the topping
- 250g dark chocolate
- 1 tbsp coconut oil
- 20g seed mix
- 10g goji berries, roughly chopped
Step by step
- Line a Swiss roll tin with baking paper, and preheat the oven to 160°C, fan 140°C, gas 3. Put the quinoa in a fine-meshed sieve, rinse and drain, then set the sieve on some folded kitchen paper to absorb any excess moisture.
- Melt the honey, syrup, sugar, and coconut oil together, then remove from the heat and stir in the vanilla and salt flakes.
- Pulse the nuts in a food processor until quite finely chopped then tip them into the syrup mixture, along with the seeds and the quinoa; mix well. Pour onto the lined tray and pat out to a thin, even layer. Bake for 17-20 minutes, until bubbling and turning golden brown at the edges. The mixture will still be loose and liquid at this point, but will set into a brittle as it cools.
- Break up the chocolate into a heatproof bowl, add the coconut oil and melt over a pan of barely simmering water; leave to cool slightly. Spread over the brittle then scatter on the seeds and goji berries. When set, cut or break into chunks. Store in an airtight container for up to 2 weeks.
