Most brittle recipes are made with chocolate, sugar and butter. But this Middle Eastern spin relies on coconut, fresh nuts and dried fruit. It’s both gluten free and paleo.
- 1 cup coconut butter
- 1 tablespoon coconut oil
- 3 tablespoons coconut sugar
- ¼ cup mixed nuts or seeds
- 2 tablespoons dried cranberries
Melt the coconut butter and coconut oil in a double boiler. Add the coconut sugar and mix well.
Pour the mixture onto a small rimmed baking sheet or dish, about 4 by 8 inches. Evenly spread the nuts or seeds and dried cranberries through the coconut mixture. Chill in the refrigerator for 1 hour. Remove and break into pieces.
Nutrition Analysis: 290 cal, 24 g fat, 0 mg chol, 20 mg sodium, 15 g carb, 4 g fiber, 8 g sugar, 3 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.