Weelicious by Catherine McCord

Author:Catherine McCord
Language: eng
Format: epub
Publisher: HarperCollins

TO FREEZE: After step 6, place the cutout shapes onto a baking sheet and freeze for 20 minutes. Remove, place in a zip-top bag, label, and freeze for up to 4 months. When you’re ready to bake the crackers, jump back to step 7, allowing 1 to 2 minutes more baking time.

sunflower seed brittle

serves 4

1 tablespoon unsalted butter, melted

2 tablespoons brown rice syrup

1 tablespoon honey

1 cup hulled raw sunflower seeds

My grandparents always used to give us peanut brittle. I’d munch bite after bite to get that sweet, caramelized nutty taste. Because so many schools are nut-free these days, I thought I’d try making brittle with sunflower seeds so that Kenya could take it to lunch. And instead of using high fructose corn syrup, I swapped in brown rice syrup. I ended up liking this brittle even more than my grandparents’ classic version!

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