Oh hii there! It’s still party week over here, so I hope you’re not tired of us yet! I’m beyond excited to be here alongside these talented ladies for the re-birth of Baked.
If you missed the previous party posts, be sure to check out Kris’ brownies, Sophie’s spinach pies, Kelly’s bread pudding, Ashley’s cookies and Alanna’s crumble bars. Sofia will be closing up the festivities tomorrow with one more delicious creation.
Another thing I’m overly excited about is this sweet treat I’m bringing with me to the party. I need to warn you right away: this brittle is dangerously addictive. It has the perfect balance of salty and sweet and the irresistible crunchiness that makes you asking for more. I first came across the idea of making brittle with brown rice syrup in the brilliant My New Roots cookbook. I’ve made Sarah’s recipe (which uses sesame, sunflower seeds and dried fruit) many times and actually brought it to a few parties, where it was always a huge hit. I’ve adapted it over time and this version here has become my absolute favourite.
Sliced almonds, crunchy buckwheat, a bit of shredded coconut, and that extra chocolate layer that makes it extra indulgent. It will steal the show at any party – if you manage not to keep it all to yourself.;) It would make a great edible gift this holiday season too.
Now here’s a little bit about me! The Baked team put together some fun questions so that we all get to know each other a bit better.
If you could describe yourself in 5 words what would they be?
Passionate, curious, introverted, perfectionist, thoughtful
If we were at a cocktail party, what drink would you order?
I know it sounds super cliché coming from a trained nutritionist, but I’d go for a kombucha cocktail, if they were actually a thing. I’ve never seen them on a menu at a cocktail party, but I often bring my own kombucha and gin when I go to a home party. I like the balance between the bad and good-for-you! Otherwise I’ll go for something on the bitter side, like a Negroni.
It’s 3pm on a Saturday and you’ve got a couple of hours free, what are you going to bake?
I’ll most likely whip up a batch of scones, brownies or chocolate chip cookies. These classics never disappoint.
Name a few of your daily habits (other than the obvious shower and brushing your teeth).
I’m in a yoga kick at the moment. I’m at the studio every morning at 7am. I’ve never been of a morning person, so it’s quite a miracle that this early practice has now become part of my daily routine. Other than yoga, I do tongue scraping every morning – it’s one of my go-to Ayurvedic practices. I also always diffuse calming essential oils before going to bed. I can’t fall asleep without it!
Finish this sentence. On Sunday mornings, you can usually find me…
Making waffles, crêpes or pancakes. Weekend mornings are never complete without one or the other. Then I’ll usually head out to the Jean-Talon market to stock up for the week. I love how vibrant and beautiful this market is, especially at this time of year.
If you make these, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
- 2 cups sliced almonds
- ¾ cup raw buckwheat groats
- ¼ cup shredded coconut
- ½ tsp ground cinnamon
- 1 tsp sea salt
- 3 tbsp coconut oil, divided
- ½ cup brown rice syrup
- 1 tsp vanilla extract
- 100 g. dark chocolate (I used 70%), roughly chopped – use vegan if needed
- Preheat the oven to 325F. Line a large baking sheet with parchment paper and set aside.
- In a bowl, mix the almonds, buckwheat, coconut, cinnamon and sea salt.
- In a small saucepan over low heat, melt 2 tablespoons of the coconut oil. Add the brown rice syrup and vanilla extract and whisk well to combine. Pour into the bowl of dry ingredients and mix quickly until all the ingredients are combined.
- Pour onto the prepared baking sheet, and smooth out the top evenly and as thinly as possible, using a spatula.
- Bake for 15-20 minutes until golden brown. Remove from the oven and let cool completely.
- Melt the remaining tablespoon of coconut oil and chocolate in a small saucepan over low heat. Pour the chocolate over the cooled brittle and smooth out evenly with a spatula.
- Place in the fridge to harden. Once the chocolate has hardened, crack the brittle into pieces. Store in a sealed container at room temperature (or in the fridge if you live in a hot climate) for up to two weeks – although I doubt it will last that long. ;)
Loosely adapted from the My New Roots Cookbook by Sarah Britton