Coconut Brittle
Once upon a time, a young mom of two toddlers faced the reality that keeping her home full of snacks was a full time job. This mom found a bag of toasted coconut at the store that her lovely (and hungry) children would devour in one sitting. This mom also shriveled a bit when she realized that they could easily eat $10 of said coconut snack in one sitting. This mom was me and being me, I decided to recreate the recipe for a fraction of the cost. I could also make enough for a least 3 days of snacks instead of the measly little handfuls that come in packages. I’m sharing this hard earned wisdom with you here!
Ingredients:
2 cups coconut flakes
(not shredded coconut!)
1 cup sprouted pumpkin seeds
1/4 cup collagen (optional, but adds protein and helps it clump together)
1/4 cup maple syrup
cinnamon and vanilla to taste
a pinch of salt
Directions:
Preheat the oven to 300 degrees F. In a large bowl mix all of the ingredients together. Line a baking sheet with parchment and pour the mixture into an even layer on top. Bake for about 20 minutes. The edges should be golden, but the middle will be just slightly browning. You don’t want to burn the edges, but you do want to make sure the middle is dry enough. Let it cool completely on the baking sheet and break it into pieces. Store in an airtight container at room temp for a few days or up to two weeks in the fridge!
