- 5 egg whites (136g)
- 42g (½ cup) toasted sliced almonds
- 32g (¼ cup) white and black sesame seeds
- Pinch of salt
- 38g (¼ cup) chia seeds
- 75g (½ cup) raw white quinoa
- ½ tsp dried thyme
- 65g (½ cup) pumpkin seeds
- 3 Tbsp MWELL Microbiome Powder
Pre-heat the oven to 180°C and line a medium-sized tray with baking paper.
On a low speed, whisk the egg whites in a large bowl until foamy. Next, turn up the speed to whisk the foam into stiff peaks.
Add the almonds, sesame seeds, poppy seeds and salt to the foamy egg whites and mix well.
Stir in the chia seeds, raw white quinoa, dried thyme, pumpkin seeds and MWELL Microbiome Powder.
Spread the mixture onto the lined tray and press it gently into the corners.
Roll a rolling pin over the tray until the mixture is spread evenly and well compacted.
Bake in the pre-heated oven for around 20 minutes, or until golden.
Take from the oven and leave to cool completely.
Break the cooled brittle into uneven pieces and store in an airtight container to keep fresh, crunchy and delicious.
Tips & Tricks:
Brittle makes a great alternative to crisps. Try the pieces with hummus or another homemade dip for a satisfying, low-sugar snack.