Buckwheat and Triple Nut Brittle
Brittle is perhaps the most misunderstood and underrated health snack! You all know here at Lifebox we love our sweet treats, but we don’t want to sacrifice our healthy snacks for taste. This recipe from Henrietta Inman is the perfect sweet vegan snack that we just can’t get enough of. Pro tip: this recipe makes for a charming housewarming gift.
20g virgin coconut oil
130g maple syrup
1 tsp vanilla extract
80g buckwheat groats
50g brazil nuts, each roughly chopped into 3–4 pieces
50g macadamia nuts halved
50g whole cashew nuts
50g buckwheat flakes, oats or other flakes
pinch of sea salt flakes
Preheat the oven to 180°c and line a baking tray with baking parchment. In a saucepan, bring the coconut oil, maple syrup and vanilla just to the boil. Remove from the heat, add the other ingredients and stir to combine. Pour onto the tray and spread it out until it is no thicker than the halved macadamia nuts. A lot of the nuts will be on the edge, but this is fine; you can lift them up and place them in the centre. Bake for 10 minutes. Remove from the oven and chop into generous pieces, about 5cm wide. Return to the oven for 10–13 minutes until golden brown. Cool on the tray until set firm. Serve with ice cream or thick yoghurt. These will keep for at least 5 days in an airtight jar.
Henrietta Inman is a skilled pastry chef and cookery teacher. She lives in London where she takes private commissions and bespoke orders, holds cookery classes and baking demonstrations and does food consultancy, supper clubs, pop-up afternoon teas and events. In her second book ” The Natural Baker”, Henrietta creates delicious, unique bakes that will make you smile using whole grain flours, less-refined sweeteners and good fats combined with fresh fruits and vegetables, herbs, spices, flower waters, nuts and seeds.