This brittle is perfect for anyone with a nut allergy, just opt for cocoa nibs instead of flaked almonds. It tastes great sprinkled over ice cream, or as a snack on its own.






Skill level

Average: 3 (195 votes)


  • 1 tsp vanilla extract
  • 125 ml (½ cup) rice malt syrup
  • 1 tsp coconut oil
  • 155 g (1 cup) pepitas (pumpkin seeds)
  • 75 g (½ cup) sunflower seeds
  • 35 g (½ cup) shredded coconut
  • 2 tbsp hemp seeds or chia seeds
  • 2 tbsp flaked almonds or cacao nibs
  • a good pinch of salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat the oven to 170°C. Line a baking tray with baking paper.

2. Place the vanilla extract, rice malt syrup and coconut oil into a heatproof bowl over a saucepan of simmering water. Stir until just melted.

3. Combine the remaining ingredients in a large bowl. Pour the melted liquid into the dry ingredients and combine quickly. Spread onto the lined baking tray and smooth out into a thin layer (use the back of a metal spoon dipped in hot water). Try to get it as thin as possible without having gaps. Bake for 15 minutes or until golden, checking halfway through.

4. Allow to cool completely, then break into large pieces. Store in a sealed container in the freezer.


Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.