Puffed Amaranth, Pistachio and Dark Chocolate Granola Bars

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 always eats healthy and you know, I’m cool with that. Puffing amaranth is the new rage and it’s only a matter of time before the kids get down with it too. :)

This was actually my first time doing it. I had some left over my Mexican Amaranth Stew and there just so happened to be a puffed amaranth granola bar recipe that caught my eye in Amy Chaplin’s book. I know, two recipes inspired by that book in one week. I need an intervention.

It takes a little bit of practice to get it right without burning it but once you do, it can be fun! Kind of like making popcorn. And if you don’t have amaranth, you can substitute quinoa.

Here are a few tips on how to pop it:

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.

3. Once you get the hang of it, you can do 1 tablespoon at a time. My recipe calls for 1/2 cup puffed amaranth which is roughly 4 tablespoons regular.

The original recipe called for 1 and 1/2 cups total but I decided to cut it back to make them a little less time consuming.

I also used different seeds, nuts, and fruit, and then whored it up by adding a bunch of dark chocolate. #sorrynotsorry

That’s really what’s so great about it. Not the whoring part, but the fact you can modify it to use whatever you have on hand in your pantry.

Unlike your typical granola bars, they’re also grain-free and made from a base of mostly seeds. I used hemp seeds, chia seeds, and sesame seeds for extra protein and omega 3’s.

To bind the bars, you simply melt a little bit of honey (or brown rice syrup for vegans) with crack, I mean, almond butter. Pour that in with the seeds and coconut, add your nuts, fruit and chocolate (if you please) then press everything down in a parchment lined baking dish.

Then you just refrigerate them for a few hours, cut them up and they are ready to eat

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