I want to tell you about my latest favourite snack, three seed brittle with coconut.

It's different from the sticky buttery sweet peanut brittle we had when I was a kid. Yet it has the same saltiness and sweetness. It also delivers a satisfying crunch without threatening to crack a tooth or mess too much with your blood sugar levels.

It's easy to make in less than 40 minutes, start to finish. No need for the constant attention required for traditional stove top brittle.

My first batch turned out great, although I kept a close eye on it to make sure it didn't over cook and burn on the edges.

For the second batch I omitted the dried fruit that was listed in the original recipe. I find dried fruit gets a little too tough after it's been baked. For those of you who want to give the dried fruit a go, add a 1/2 cup dried cranberries, cherries or raisins to the mixture.

Break it in large pieces for hiking or for travel. You could also serve several on a platter with a soft goat cheese and other crudités.

When broken in smaller pieces, it's perfect for sprinkling over salad or a bowl of fruit and yogurt.

Pieces of brittle, smartly packaged, would also make an excellent hostess gift.

Three seed brittle with coconut adapted from Sara Britton's book My New Roots

1 cup sunflower seeds

1/4 cup pumpkin seeds

1/2 cup unsweetened shredded coconut

1/4 cup sesame seeds

1 tsp. sea salt

1 tsp. ground cinnamon

2 Tbsp. coconut oil

scant 1/2 cup brown rice syrup, coconut nectar or maple syrup

Preheat the oven to 325 degrees.

Line a rimmed baking sheet with parchment paper.

Combine the sunflower seeds, coconut, sesame seeds, salt and cinnamon in a large mixing bowl and stir well.

In a small saucepan, melt the coconut oil over low heat. Add the syrup and whisk until uniform. Pour the liquid over the dry ingredients and fold quickly to incorporate it before the mixture becomes too sticky.

Spoon the mixture onto the prepared baking sheet and smooth out the top with the back of an oil-greased spatula.

Bake for 15-20 minutes until golden brown. Let cool completely on the baking sheet.

Crack the brittle into pieces and store them in a sealed container at room temperature for up to two weeks.