Puffed Amaranth, Pistachio and Dark Chocolate Granola Bars
Servings: 12 bars
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.