Dairy and Gluten Free Recipes


Gluten free Honey Pumpkin Seed Brittle


  • 1 cup of pumpkin seeds
  • 1 cup of rolled oats
  • 1/3 cup of crushed cashews
  • 1/4 cup of raisins
  • 1/3 cup of honey
  • 1 tbsp of coconut sugar
  • 1 tbsp of olive oil
  • 1 tsp of salt
  • 1 tsp of cinnamon


  1. Preheat the oven to 300 degrees.
  2. Line a baking sheet with parchment paper.
  3. Combine all the ingredients in a large bowl. Mix until well combined.
  4. Pour the mixture onto the baking sheet. Spread evenly with 1 inch thickness.
  5. Bake for 30 minutes.
  6. Let it cool for 15 minutes before enjoying it.

Warning – you might eat the entire tray. Definitely my Friday favourite recipe. This Honey Pumpkin Seed Brittle is crunchy, easy-to-make-ahead and a wonderful Autumn Brittle. YUMMY.

  • Gluten free & vegan.
  • Serves 6.

Add this brittle to your overnight oatmeal or mix into some yogurt. I also love just eating this for my 3pm snack.

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