Having a corn allergy is a challenge, but add other allergies and snacking becomes a greater challenge. I’ve created this snack recipe to be paleo and vegan friendly as well as to be open to the possibility of allergies to nuts. If your child cannot take nuts to school, use seeds instead and maybe experiment with dried fruits and coconut flakes. If there is a nut allergy like mine to walnuts, use a safe for you (SFY) nut or combination.
1 flax (or chia) egg = 1 tbsp ground seed + 3 tbsp warm water
1/8 cup chia seeds, whole
1 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp anise extract
1/4 tsp ground nutmeg
pinch black pepper
1 3/4 cups nuts or seeds or combo*
Preheat oven to 300.
Make flax (or chia) egg. Mix all ingredients together except nuts & / or seeds. Do add chia now for a further gelling effect. Add nuts & / or seeds. Toss to coat. Place on baking sheet lined with parchment paper. Bake at 300 degrees until slightly browned / desired crispiness, about 30 mins.
When brittle is cool, break into snack sized pieces. Enjoy!
*Notes: I like the combination of pecans, almonds, cashews, sunflower seeds & pumpkin seeds as seen in the photo above.
This recipe is versatile enough to be a single nut brittle or one of combinations. Be adventurous and try filberts, pine or macadamia nuts. I don’t imagine that pistachios would be complimented by the spice combo, but if you try them, let me know what you think.
If you are not vegan & cannot have seeds, but can have egg, an egg white should do the trick.