Puffed Amaranth, Pistachio and Dark Chocolate Granola Bars- sweet, salty and nutritious, these granola bars are sure to become your new favorite snack! 
Puffed Amaranth, Pistachio and Dark Chocolate Granola Bars- sweet, salty and nutritious, these granola bars are sure to become your new favorite snack!  #plantbased #glutenfree #grainfree

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, Pistachio and Dark Chocolate Granola Bars- sweet, salty and nutritious, these granola bars are sure to become your new favorite snack! 

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!

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Lemon Zest- lemon zest provides a brightness and subtle tang that makes these bars super addicting.
  6. 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.
  7. 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.
  8. 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.

Puffed Amaranth, Pistachio and Dark Chocolate Granola Bars- sweet, salty and nutritious, these granola bars are sure to become your new favorite snack!  #plantbased #glutenfree #grainfree

How to Make Puffed Amaranth Granola Bars

  1. Melt the honey and almond butter in a small saucepan and stir to combine.
  2. Place all of the remaining ingredients (minus the chocolate) in a large bowl.
  3. Pour the honey mixture overtop and stir to combine.
  4. Add the chopped chocolate, stir together, then press the mixture in a square baking dish lined with parchment paper.
  5. Refrigerate until set, cut into bars, serve and enjoy!

Puffed Amaranth, Pistachio and Dark Chocolate Granola Bars- sweet, salty and nutritious, these granola bars are sure to become your new favorite snack!  #plantbased #glutenfree #grainfree

Puffed Amaranth, Pistachio and Dark Chocolate Granola Bars- sweet, salty and nutritious, these granola bars are sure to become your new favorite snack!  #plantbased #glutenfree #grainfree

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- sweet, salty and nutritious, these granola bars are sure to become your new favorite snack!  #plantbased #glutenfree #grainfree

5 from 6 reviews

Puffed Amaranth, Pistachio and Dark Chocolate Granola Bars

Sarah Rotavera
12
Sweet, salty and nutritious, these granola bars are sure to become your new favorite snack!
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Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients
 

  • 1 cup (200 g) puffed amaranth
  • 1/2 cup (100 g) hemp seeds
  • 1/2 cup (50 g) unsweetened shredded coconut
  • 1/2 cup (60 g) shelled pistachios, finely chopped
  • 1/2 cup (60 g) dried cranberries, preferably juice sweetened
  • 2 teaspoons (2 teaspoons) lemon zest, from 1 lemon
  • 1/2 cup (125 g) almond butter
  • 1/2 cup (170 g) honey, or brown rice syrup
  • 1 teaspoon (1 teaspoon) vanilla extract
  • 1/2 cup (85 g) 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.
Calories: 330kcal, Carbohydrates: 35g, Protein: 9g, Fat: 19g, Saturated Fat: 5g, Cholesterol: 1mg, Sodium: 5mg, Potassium: 292mg, Fiber: 5g, Sugar: 18g, Vitamin A: 55IU, Vitamin C: 1.3mg, Calcium: 86mg, Iron: 4mg
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Puffed Amaranth, Pistachio and Dark Chocolate Granola Bars

Sarah Rotavera
12 bars
Print Recipe Pin Recipe Leave a Review
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Ingredients
 

  • 1/2 cup puffed amaranth*, about 1/4 cup unpuffed
  • 1 cup unsweetened shredded coconut
  • 1/4 cup hemp seeds
  • 1/4 cup chia seeds
  • 1/4 cup sesame seeds
  • 1/2 cup honey, or brown rice syrup for vegan option
  • 1/2 cup almond butter
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 1/2 cup shelled pistachios, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped dark chocolate, refrigerated

Instructions
 

  • Line an 8 x 8” baking dish with parchment paper and then set aside. In a large bowl, combine the amaranth, coconut, chia, hemp, sesame seeds and lemon zest then stir together.
  • In a small saucepan, combine the honey (or brown rice syrup) with the almond butter and melt together over medium heat for 5 minutes, stirring to combine. Remove the pan from the heat and then stir in the vanilla extract.
  • Pour the mixture into the large bowl with the seeds and coconut and mix together. Then add the pistachios and the cranberry and stir together. Lastly, stir in the chocolate. Tip: I like to freeze mine for 10 minutes before adding to help prevent it from melting into the other ingredients.
  • Transfer the mixture from the bowl to the baking dish and press down with your hands until the top surface is smooth and edges are flush against the dish. You can also use the back of a spoon to help smooth it down. Place the dish in the refrigerator for 4-6 hours to set.
  • Once it’s solidified, remove it with the parchment paper from the dish and then slice 12 separate bars. Store in an airtight container in the refrigerator for up to 2 weeks. Although they probably won't last that long. ;)

Notes

*Could also use puffed quinoa.
How to pop amaranth:
1. I found that using a coated pan warmed over medium heat works best. You have to make sure the pan is hot enough first. Add a drop of water to test it; it should dance around and quickly evaporate.
2. Start with just a small amount of amaranth in case it burns, about 1 teaspoon. Add it to the pot, cover with a lid and count to five. Then gently shake the pot to move it around and count to five again. Shake one last time, count to five and then remove it from the heat and transfer to a bowl. It shouldn’t be in there for more than 15 seconds total or it will burn. Allow the pot to reheat before trying the next batch. Sometimes all of it doesn't pop and that's okay. Just try your best to scoop out the popped portions from the bowl to use in the recipe.
3. Once you get the hang of it, you can do 1 tablespoon at a time. This recipe calls for 1/2 cup puffed amaranth which is roughly 4 tablespoons regular.
 
 
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