SALAD TOPPER BRITTLE

INGREDIENTS 

1 cup of Pumpkin seeds 

⅓ cup of Sesame seeds 

2 tbsp of Coconut oil 

3 tsp of Dulse flakes 

⅓ cup of Rice syrup

METHOD

Preheat oven to 170c. 

 

Combine slivered almonds, sesame seeds and dulse flakes in a bowl. 

 

In a small saucepan, melt coconut oil and rice syrup over low heat. Pour the liquid over the dry ingredients and fold quickly to incorporate it before the mixture becomes too sticky. 

 

Spoon the mixture onto a baking tray lined with baking paper. Smooth out the top with the back of a spatula. 

 

Bake for 15 to 20 minutes until golden brown. 

Let it cool completely on the baking tray.