Seed Brittle

By using whole grain sweeteners barley malt and rice syrup, this energy snack is much gentler on the body than the usual seed brittle made with corn syrup.


  • 1/4 cup raisins
  • 1/2 cup sunflower seeds – roasted
  • 1/2 cup silvered almonds – roasted
  • 1/2 cup pumpkin seeds – roasted
  • 1/4 cup peanuts – roasted
  • 1 in. piece of kombu – roasted
  • 1/4 cup brown rice syrup
  • 1/4 cup barley malt
  • 1 T all-fruit preserves
  • 2 t tahini


Preheat oven to 350 degrees. Roast seeds and nuts on sheet tray until golden – check frequently and be careful not to burn.

Place kombu in an unoiled skillet over medium heat. Stir the kombu until it becomes very crisp.. Transfer the roasted kombu into a bowl or a suribachi (Japanese grinding bowl), and grind the kombu into a fine powder.

Add rice syrup and barley malt to a saucepan over high heat. When mixture starts to bubble, turn down heat to a gentle simmer stirring constantly. When mixture starts to thicken, add fruit preserves and continue stirring until fruit puree completely blended in. Lastly, add tahini and wisk it in quickly until blended and quickly remove saucepan from heat.

Add roasted seeds and nuts to saucepan and stir in.

Place parchment paper on a sheet tray and with an oiled spatula (do not over-oil), spread mixture onto the parchment and smooth out with spatula.

Cool 30 minutes and then break into serving size pieces.