|Recipe of the month: Maple Peanut Oat Brittle|
|March 24, 2010|
Wendy Gabbe Day, NW VEG Coordinator
I can't say I've ever had what some might call "typical" peanut brittle, but I'm pretty sure the main ingredients are sugar, corn syrup, and peanuts. I must admit, those really aren't my favorite ingredients to indulge in. So I decided to whip up a batch of peanut brittle like none you've seen before. Good ol' hearty oats give this brittle its texture, and the sweet tastes of brown rice syrup and maple syrup bind this brittle together. Enjoy!
- 3 1/2 cups rolled oats
- 1/3 cup almonds (chopped)
- 1/3 cup dairy-free chocolate chips
- 1/4 teaspoon salt
- 1/2 cup brown rice syrup
- 1/4 cup maple syrup
- 1/4 cup peanut butter
- 2 teaspoons vanilla
1. Preheat the oven to 275 degrees F.
2. Lightly oil a large cookie sheet.
3. In a bowl, combine the first four dry ingredients.
4. In a small saucepan, combine the remaining four wet ingredients and heat on low until liquefied.
5. Pour the wet mixture into the dry ones and mix thoroughly.
6. Spread evenly on the cookie sheet and firmly compact it with your hand or a solid spatula.
7. Bake 25-30 minutes and let cool to crisp up.
For more recipes like this, check out www.vegfoodandfit.com
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