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Almond Buckwheat Chocolate Brittle

In case you missed the news last week on my social media, I’m a new contributor to Baked, a collaborative, creative project by several talented Canadian recipe developers, food photographers, and food stylists. I was a reader of Baked before I was even blogging myself, so I’m super thrilled to be joining their team. I’ll be sharing some of my favourite baking recipes over there every month or so.

Be sure to check out the blog and follow us on Facebook to know when new recipes are published. We’re also giving a copy of the beautiful new Ottolenghi cookbook SWEET over there today, so head over to our Instagram to participate (you can enter as many times as you want until Friday!).

Today’s recipe is my first contribution to Baked, and one of my favourite recipes as of late. It’s SO GOOD.

Sweet, salty, crunchy, this almond brittle is absolutely irresistible. I can’t make it too often, because it never lasts more than a couple days around here. Trust me, you need it in your life.

It’s such a great recipe to bring to a party, and the perfect edible gift too for the upcoming holiday season. It’s gluten-free and vegan too, so everyone can enjoy it!

Find the recipe over at BAKED!

Almond Buckwheat Chocolate Brittle (Vegan + Gluten-Free) - The Green Life

Almond Buckwheat Chocolate Brittle (Vegan + Gluten-Free) - The Green Life

 

 

 

>> Head over to Baked for the recipe!

 

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