Rice Flake, Walnut and Dark Chocolate Brittle

This brittle is Low FODMAP in single servings, Gluten Free, and Oat Free

  • Servings: 10
  • Total Time: Approximately 1 hour including refrigeration.

Base Ingredients:

  • 1/8 cup of Walnuts- chopped finely
  • 3/4 cup of Brown Rice Flakes
  • 1/2 cup of Buckwheat Groats
  • 2 tsp of Chia Seeds
  • 1/4 tsp of Nutmeg
  • 1/4 tsp of Ground Cinnamon
  • 1/4 tsp of Salt
  • 1/2 tbsp of Coconut Oil
  • 2 tbsp of Maple Syrup
  • 2 tbsp of Rice Malt Syrup
  • 1/2 tsp of Vanilla Extract

Chocolate Topping Ingredients:

  • 1 tsp of coconut oil
  • 100 grams of Dark Chocolate
  • 1/2 tsp of Cocoa Powder


  1. Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
  2. In a medium sized bowl mix the walnuts, rice flakes, buckwheat groats, chia seeds, nutmeg, ground cinnamon and salt together.
  3. In a small saucepan add the coconut oil, maple syrup, rice malt syrup and vanilla extract. Heat this over a medium to low heat until it begins to simmer, stirring constantly.
  4. Once the mixture has browned slightly and has become light and bubbly, remove it from the heat and pour straight into the dry ingredients mixture. Mix well to combine.
  5. Spread the base mixture evenly over the prepared baking tray, until it is around 2cm thick.
  6. Place in the oven and cook for approximately 15 minutes or until golden.
  7. Once golden, remove the base from the oven and allow it to cool completely. While it is cooling, make the chocolate topping.
  8. To do this add all of the chocolate topping ingredients together in a small saucepan and melt together over a low heat, making sure you don’t burn the chocolate.
  9. Once the base has cooled pour the chocolate over the top and spread it evenly with a spatula. Place the brittle in either the refrigerator or the freezer until the chocolate has set on top.
  10. Then cut roughly into pieces and store in an airtight container in the fridge.

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