Looking for healthy, gluten-free snacks? Then this healthy buckwheat brittle is just right for you. With fine buckwheat flour, nut butter, bourbon vanilla and chocolate chips. Vegan, oil-free, gluten-free and naturally sweetened.
Prep Time 10 minutesminutes
Resting time 35 minutesminutes
Total Time 45 minutesminutes
Servings 16Piece
Calories 211kcal
Ingredients
150gNut pureeI use an almond paste
100mlmaple syrupor other liquid sweetener of choice
Line baking pan (20x30cm) or another similar sized pan with baking paper. Preheat oven to 175 degrees convection (195 degrees top bottom heat).
Place nut puree and maple syrup in a bowl and mix with a hand mixer until creamy.
150 g Nut puree, 100 ml maple syrup
Add buckwheat flour, almond flour, walnuts, chocolate chips, cinnamon and salt and knead by hand until smooth. Carefully add the vegetable milk and continue kneading.
90 g Buckwheat flour, 90 g Almond flour, 60 g Walnuts, 70 g Chocolate Chips, ½ tsp cinnamon, 1 Pinch of salt, 45 ml Plant milk
Press into the mold until the dough is even and smooth. Place in oven and bake for 15-20 minutes until ends are golden brown.
Let cool completely and in the meantime carefully melt chocolate for coating.
150 g dark vegan chocolate chips
Spread chocolate evenly over brittle and allow to set. Cut into pieces and enjoy!
Place remaining slices in a resealable box and store in the refrigerator. In the refrigerator they last about 1 week.