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Maple Pumpkin 3-Seed Brittle

inspired meals snacks Oct 25, 2021

I’ve always loved the crunch and sweetness of peanut brittle, but the store-bought kind has too much sugar, and often in the form of corn syrup. 

Your temple deserves better than that!

I’m not partial to peanuts per se, and actually found that by swapping peanuts with pumpkin, sesame, and sunflower seeds (and using pure maple syrup), not only is this recipe a peanut brittle upgrade…it’s even better than the original (and you won’t crack any teeth in the process!). 😁


Maple Pumpkin 3-Seed Brittle

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 10
Recipe adapted from: 


  • 1 cup raw, unsalted pumpkin seeds
  • 1 cup raw, unsalted sunflower seeds
  • 1/4 cup white sesame seeds
  • 2 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice or ginger
  • 1/2 tsp. sea salt
  • 1/3 cup pure maple syrup
  • 1 tsp. pure vanilla extract


  1. Preheat oven to 325° and line a rimmed baking sheet with parchment paper.

  2. In a large bowl, combine the pumpkin seeds, sunflower seeds, sesame seeds, spices, and sea salt.

  3. Add maple syrup and vanilla and mix until well coated.

  4. Place mixture on baking sheet and press into an even layer about ⅛-inch thick. Use a piece of parchment paper to flatten the seeds, pressing out the middle so it’s slightly thinner than the edges. This will help prevent burning.

  5. Bake for 30 minutes or until golden brown.

  6. Remove from oven and allow to cool completely so that it becomes crispy. Once crispy, break into bark-shaped pieces and store in airtight container.

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