21 Day Fix Approved Salted Caramel Brownie Brittle (Gluten-Free)

I developed quite a liking for brownie brittle before starting the 21 Day Fix and was really craving it today.  I decided to run by the grocery to pick up supplies and try to make my own clean, Fix-approved version.  This is what I came up with, and it was great!  You also can’t beat 70 calories per serving!

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Servings:  6

Ingredients:

  • 3/4 cups old-fashioned oats (make sure the container says gluten-free)
  • 1/4 teaspoon baking powder
  • 1/4 cups baking stevia or 3 tablespoons stevia
  • 2 tablespoons unsweeted cocoa powder
  • 1/4 cups unsweetened applesauce
  • 1 teaspoon vanilla
  • 1/2 teaspoon caramel extract
  • 1 tablespoon almond milk
  • 2 egg whites
  • 1/4 teaspoon paprika
  • 1/4 teaspoon coarse sea salt
  • 1 tablespoon miniature chocolate chips

21 Day Fix Containers (per single serving):

  • 1/2 yellow (oats)
  • All other ingredients less than 1/4 of a container

Directions:

  1. Preheat oven to 325 degrees
  2. Place parchment paper on a baking sheet
  3. Put all ingredients except for salt and chocolate chips in blender (oats, baking powder, stevia, cocoa powder, applesauce, vanilla, caramel extract, almond milk, egg whites, and paprika)
  4. Blend ingredients until fully mixed with no large oat pieces (will be very runny)
  5. Pour batter into middle of prepared baking sheet
  6. Use a spoon or spatula to spread batter as thin as possible
  7. Sprinkle top of batter with salt and chocolate chips
  8. Bake for 20 minutes
  9. Remove from oven and pick up paper by corners transferring baked brittle to countertop to cool
  10. After cooling for 2-5 minutes, the brittle should be cool enough to touch and easy to tear into bite-size pieces; you will notice that at this point the brittle is a soft, chewy consistency (because of the nature of the oat/applesauce base, the brittle will not get super crunchy)
  11. Optional:  While you are tearing your brittle into pieces, increase your oven temperature to 400 degrees
  12. Optional:  Place the parchment paper back onto the baking sheet and spread brittle pieces evenly on top
  13. Optional:  Continue baking for 5-10 minute intervals checking the “crunchiness” of the brittle until it is the consistency you desire; the edges will begin to curl as the brittle hardens

Nutritional Information:  Calories 70, Fat 1g, Cholesterol 0 mg, Sodium 115 mg, Potassium 68.4 mg, Carbs 13.5g, Protein 3.7 g, Vitamin A 5.2%, Vitamin C 0.1%, Calcium 0.2%, Iron 5.2%

If you have any questions about 21 Day Fix, I would love to answer them.  Feel free to contact me in the comments below.  Check out my story here.