Pumpkin Spice Quinoa Brittle


Make your own candy this Halloween with this delicious and fragrant Pumpkin Spice Quinoa Brittle. Your kitchen will officially smell like fall while baking these!

Total Time: 30 – 35 minutes


  • ¾ C Ancient Harvest ™ Traditional Quinoa (dry, uncooked)
  • ½ C Ancient Harvest ™ Quinoa Flakes (dry, uncooked)
  • 1 TBSP Amaranth (dry, uncooked)
  • 1 tsp Pumpkin Pie Spice
  • ¼ tsp cinnamon
  • 1 TBSP Brown Coconut Sugar (can sub regular brown sugar)
  • 1 ½ TBSP White Coconut Sugar ( can sub regular white granulated sugar)
  • 1 tsp Vanilla Bean Paste (can sub Mexican or Madagascar Vanilla)
  • 3 TBSP melted coconut oil
  • 1 tsp Pumpkin Flavor Extract
  • ¼ C Organic Grade A Maple Syrup
  • ¼ C Pecan Pieces (optional)
  • ¼ C Pepitas or pumpkin seeds (optional)


  1. Preheat oven to 350 degrees F.
  2. Line a cookie sheet (13” x 9”) with parchment paper.
  3. Combine all dry ingredients in a bowl. Mix well.
  4. Add wet ingredients to dry ingredients. Mix well. Mixture should appear slightly wet and clump together at the bottom of the bowl.
  5. Spread the mixture on cookie sheet, flattening with a spatula until mixture is about ¼ inch thick.
  6. Optional: top with pecan pieces and pepitas.
  7. Bake the quinoa brittle on the bottom rack of the oven for about 10 to 12 minutes or until fragrant. Then, transfer the cookie sheet to the top oven rack for another 6 to 10 minutes until crispy and golden brown. Edges of quinoa brittle should be crispy and possibly a little burned. The mixture will also spread out while cooking. This is normal.
  8. Let cool for 10 to 15 minutes or until brittle has firmed up and dried. Break apart or cut into squares. Serve or save in a Tupperware or tin. This lasts about 5 days at room temperature.

Servings: Yields 12 (3” x 3”) squares of brittle.