Popped Amaranth Energy Bars {GF + V}

5 from 6 votes

Popped Amaranth Energy Bars {GF + V}

Prep Time25

Cook Time10

Total Time35

Keyword: amaranth dessert recipe, amaranth energy bars, easy amaranth recipe, oil-free energy bars, oil-free vegan, popped amaranth bars, vegan amaranth recipe, wfpb, wfpb amaranth recipe, wfpbno, whole amaranth recipe

Servings: bars

Author: Camilla

Ingredients

2 cups popped amaranth about 1/2 cup (90 grams unpopped--see below)
1/4 cup packed dried cranberries, chopped
1/4 cup shelled pistachios roasted or raw, chopped
1/2 cup 118 mL almond butter
1/2 cup 118 mL brown rice syrup
1/2 teaspoon fine sea salt more or less to taste
Optional: a few drops vanilla or almond extract 1/2 teaspoon ground cinnamon, ginger or allspice

Instructions

Line an 8-inch square baking pan with nonstick parchment paper, allowing an overhang on opposite sides.
In a large bowl, combine the popped amaranth, cranberries, and pistachios.
In a small saucepan, combine the almond butter, brown rice syrup and salt. Cook and stir over medium-low heat until bubbly. Remove from heat and stir in optional flavorings, if desired, then immediately pour over amaranth mixture, stirring to coat.
Scrape mixture into prepared pan. Very firmly tamp down mixture (using a second pan).
Loosely cover and refrigerate for at least 4 hours. Use the parchment overhang to remove bars from pan. Cut into 12 bars.

Notes

How to pop amaranth:[br] Heat a deep, dry saucepan over high heat until very hot (a drop of water added to pan should bounce across the surface). Add 1 tablespoon of amaranth. Vigorously shake or stir pan until the seeds pop, about 10-12 seconds (watch closely, the seeds can burn in an instant). Immediately transfer popped amaranth to a large bowl. Repeat. You can make a large amount of popped amaranth and store in an airtight container for up to 1 month.

Bar Storage: Store the bars in an airtight container for 1 week at room temperature, 2 weeks in the refrigerator or 6 months in the freezer.

Nutrition