Puffed Amaranth, Pistachio and Dark Chocolate Granola Bars
Puffed Amaranth, Pistachio and Dark Chocolate Granola Bars- sweet, salty and nutritious, these granola bars are sure to become your new favorite snack!
If you would have asked me ten years ago if I knew how to puff amaranth, I would have looked at you like you were crazy. Then I would have asked you what kind of pipe you might use for such practices? Just out of curiosity.
Now I’m that girl who’s into the whole healthy eating trend so I’m well aware of amaranth and exactly how to puff it. All you have to do is toast it in a pan on the stovetop until it pops. Kind of like popcorn. Only it’s much easier to burn and only half of it pops before the rest starts to burn. To be honest, it’s kind of pain.
The good news is that you can buy it online already puffed. So all you have to do is open the box and pour it in a bowl with the rest of the ingredients. Gotta love the internet.
Puffed Amaranth Granola Bar Ingredients
We love this specific combination of ingredients but the beauty of this recipe is that it’s totally customizable. Keep reading for possible substitutions!
- Puffed Amaranth– as I said above, while puffing amaranth yourself is more affordable, you end up wasting half of it because it burns. Plus it’s time consuming and stinks up your house. Some things are worth the money. That said, you can easily substitute quick cooking oats if you like.
- Pistachios- pistachios are one of my favorite nuts and they work so well with the flavor combos in these granola bars. But if you don’t like them, feel free to use any kind of nut you want.
- Hemp Seeds- hemp seeds are a great source of omega 3’s, protein, and iron. They also have a subtle neutral flavor that blends perfectly here. Again, if you’re not a fan you can substitute sesame seeds, chia seeds, or finely chopped sunflower seeds.
- Shredded Unsweetened Coconut- this is added mostly for texture so it isn’t necessarily vital to the recipe. You can sub equal amounts additional hemp seeds or amaranth.
- Lemon Zest- lemon zest provides a brightness and subtle tang that makes these bars super addicting.
- Dried Cranberries- the hint of sweetness and chewy texture pairs well with the pistachios and lemon, however you could sub raisins if you’re not a fan of cranberries.
- Honey and Almond Butter- this mixture is used to bind, sweeten and provide moisture. Brown rice syrup or agave nectar will work in place of the honey and cashew butter will work in place of the almond butter.
- Dark Chocolate- between the sweetness of the cranberries and honey, you don’t want to overpower it with a sweet milk chocolate. Using dark chocolate is the perfect balance although it can be omitted if you prefer. *If you are using it, be sure to refrigerate it until cold so that it doesn’t melt from the warmth of the melted almond butter and honey.
How to Make Puffed Amaranth Granola Bars
- Melt the honey and almond butter in a small saucepan and stir to combine.
- Place all of the remaining ingredients (minus the chocolate) in a large bowl.
- Pour the honey mixture overtop and stir to combine.
- Add the chopped chocolate, stir together, then press the mixture in a square baking dish lined with parchment paper.
- Refrigerate until set, cut into bars, serve and enjoy!
These granola bars are incredibly addicting and delicious! They would make a perfect gift for a loved one or a healthy snack to savor at home.
I hope you love them as much as we do!
Puffed Amaranth, Pistachio and Dark Chocolate Granola Bars
Ingredients
- 1 cup puffed amaranth
- 1/2 cup hemp seeds
- 1/2 cup unsweetened shredded coconut
- 1/2 cup shelled pistachios, finely chopped
- 1/2 cup dried cranberries, preferably juice sweetened
- 2 teaspoons lemon zest, from 1 lemon
- 1/2 cup almond butter
- 1/2 cup honey, or brown rice syrup
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate, chopped and refrigerated
Instructions
- Line an 8 x 8" baking dish with parchment paper then set aside.
- In a large bowl, add the amaranth, hemp seeds, coconut, cranberries, and lemon zest.
- In a medium saucepan, combine the almond butter and honey then melt over medium-low heat. Remove from heat, add the vanilla extract and stir until evenly combined. Allow to cool for 5 minutes.
- Once the honey mixture has cooled, pour it into the large bowl with the dry ingredients. Stir until evenly combined. Add the (cold) chopped chocolate then stir again to combine.
- Transfer the mixture to the baking dish then press it firmly into the bottom and out to the sides until the top is a flat, even surface. I like to use a pastry roller to help but if you don't have one you can use another piece of parchment paper on top to keep it from sticking to your hands. Refrigerate for 2-4 hours to set.
- Once the mixture has set, use the parchment paper to lift it out of the baking dish. Using a large, sharp knife cut it into 12 separate bars. Serve immediately or place in an airtight container and refrigerate for up to 5 days.
Nutrition
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So….like a chump, I’ve never puffed amaranth…nor have I cooked with it. But your amaranth posts are definitely inspiring me to snag this new-to-me-ingredient and nestle it right to my bosom. And these pistache bars?! I could snack on these suckers all fuh-reaking day! Bring on that crack I mean almond butter!
Hahah all the cool kids will be puffing amaranth any day now… Love these bars lady!
I LOVE homemade granola bars- these look sooo good! I don’t think I’ve ever used amaranth and probably would have asked what kind of pipe you might use too haha!
I remember I read about puffed amaranth a few years ago on Edible Perspective, but I never got around to trying it. You’ve resparked my curiosity! These bars look delicious.
YUM!! This looks amazing!! Great recipe! So tasty! :) Great recipe!
Mmm, love the ingredient list! Pistachios + dark chocolate + cranberries = a fabulous combo. I’ve never worked with amaranth I don’t think, but I’ve definitely eaten it before.
Yes, I think puffed millet would work great! Puffed rice would probably work too but they might not be as firm.
I’ve made these bars three times now and I absolutely love them! I had to comment because today when I made my batch I used a small copper skillet I received for Christmas and let me tell you…it is life changing for puffing amaranth!! Seriously made it so easy and almost every single one puffs without burning! I just had to share!
That’s awesome! I need to go get a copper skillet now, lol! Thanks for letting me know. :)
I’m not sure if you can buy puffed amaranth but I think you buy puffed millet which would also work. If you find puffed amaranth, let me know!
Zero G does excellent gluten free puffed amaranth. Available on amazon.
I can vouch for all their products.
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I have puffed amaranth at home and looking for recipe with it and I found your blog, nice recipe, I’ll try it soon.
How perfect! Hope you enjoy it, Amallia!
I NEVER post on recipes but thiiss?… OMG this is my new addiction. I have a veeery limited diet from my dr to heal my LGS and this is epic! In whatever way i change and adjust this recipe to the ingredients i have on hand it always turns out perfectly addictive.. And fyi dont evvveeer leave out the lemon!!! Its the secret ingredient ;)
Thanks Katy! I’m so happy you love them! :)
Hi Diana- I’m sorry I don’t have a scale so I can’t measure weight. Here’s a set of measuring cups you can buy online and have delivered to you: https://www.amazon.co.uk/Kitchen-Craft-Plastic-Measuring-Spoons/dp/B01B4NJIKY/ref=sr_1_5?ie=UTF8&qid=1493343658&sr=8-5&keywords=measuring+cups
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Oh my God!!!!! Made it and they are just…..amazing. But seriously AMAZING!!!!! Was wondering with which nuts did you try except pistachios? I used them in the recipe, we have eaten all the bars. And I want to make them again. Still have almonds, hazelnuts and walnuts…
Zest in the recipe- do not skip it!!!!! One more time- they are amazing
Thanks for the stellar review, Sanja! I’m so glad you love them!
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Loved these! I bought pre puffed amaranth after my attempt to puffed quinoa failed. I followed it except I used peanut butter instead of almond. Tasted so amazing and just the texture I was after. Just about to make them again
So happy to hear you enjoy them! I agree that buying it pre-puffed makes life so much easier!
This recipe is a game changer. I’ve been trying to make other granola bars, and it was so hard to mix them and blending dates can be a real pain in the rear… This is perfect because most of the ingredients are small and that makes for easier mixing and it doesn’t call for blended dates!!
Also it tastes amazing.
I didn’t have lemon zest but I can’t wait to try it with it. :)
I usually put them in whole but you can use ground chia if you prefer. :)
I had a craving for homemade granola bars a few weeks ago and made some… but I can 100% go for a batch of a new recipe of granola bars asap! Love the sound of these. I’m always all about the snacks, but especially these days with a big baby bump! :)
I made these today and they were scrumptious. I didn’t have any cranberries so subbed in sesame seeds and they were great! I’ll be making these a lot this summer because I don’t have to use the oven, yay! ;)
I’m so glad you like them, Jerilyn! I agree that any break we can get from the oven is a plus right now. ;)
Made these today and they are delicious! The lemon zest makes them very refreshing with the heavier ingredients. I used some salted pepitas, chia seeds, and sunflower seeds in place of the hemp seeds and coconut. While hemp seeds may have some nutritional value, I don’t use them due to their hemp plant origins. I find chia seeds to be a fine substitute, especially for health snacks.
I’m so glad you like them, Sarah! When I first developed the recipe I had chia seeds in addition to hemp seeds but I find that they tend to get stuck in my teeth (haha) so I decided to simplify things and just use hemp seeds. But chia totally works too, as you already know. Thank you for the review!
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These bars were delicious! I don’t normally take the time to leave comments, but this is one recipe that deserves it. Kudos!
Made the for years! Today I subbed apricots for cranberries and I had hazelnuts instead of pistachio! Just as yummy!