Maple Seed Brittle
1 egg white
1 tablespoon honey
1 tablespoon maple syrup
¼ teaspoon kosher salt
¼ teaspoon ground cardamom
½ cup pecans
½ cup uncooked quinoa
¼ cup raw pepitas (shelled pumpkin seeds)
¼ cup raw, shelled sunflower seeds
2 tablespoons shelled hemp seeds (also called hemp hearts or hulled hemp seeds)

Yogurt Parfaits
2 cups frozen Wild Blueberries
½ teaspoon vanilla extract
2 cups plain Greek yogurt, non-fat, lowfat, or whole milk
Maple syrup for added sweetness

  1. Preheat oven to 325 degrees. Line a large baking sheet with parchment paper.
  2. In a medium bowl, vigorously whisk together the egg white, honey, maple syrup, salt, and cardamom until blended.
  3. Chop the pecans into small pieces and add to the bowl along with the quinoa, pepitas, sunflower seeds, and hemp seeds. Stir well.
  4. Dump onto the baking sheet and spread into one layer, like a large, thin granola bar. It will be about the size of an 8 1/2 x 11 sheet of paper.
  5. Bake until browned all over, about 23 minutes.
  6. Let cool until you can snap the brittle apart, about 20 minutes. Break into 1 to 2-bite pieces. Makes about 25 pieces.
  7. Divide the wild blueberries into four 8-ounce jars or glasses. Divide the vanilla among the jars. Microwave on high for 1 minute and 15 seconds (alternatively warm gently in a pan on the stove). Top the wild blueberries with the yogurt, dividing it evenly. Crumble 1 to 2 pieces of Maple Seed Brittle on top.