Coconut Butter Brittle
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.
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