Amaranth Bars or Salty Honey Amaranth Pops

(1st row cacao powder, 2nd row matcha)


This recipe is inspired by the Mexican candy alegría (Spanish for “joy”), which I first enjoyed during a rock climbing trip to El Potrero Chico in Nuevo Leon, Mexico, in 2014. When I returned to Portland, I came up with this version. I love it so much that I’ve considered bringing it to market. Free of gluten and full of protein, fiber, and minerals, amaranth is a sustainable, ancient grain (though it’s technically a seed). This is a flexible template, with infinite variations. It’s great as a snack, on top of oatmeal, or as a dessert - it’s been a popular topping at the local frozen yogurt shop Eb & Bean.

Makes 8 3-inch x 2-inch bars

¼ cup amaranth seeds (or 1 cup popped amaranth)
¼ cup honey 
1 Tablespoon tahini 
½ teaspoon vanilla extract
¼ teaspoon salt
2 Tablespoons toasted pumpkin seeds (pepitas)
Pinch of flaked salt, optional
Pinch of bee pollen, optional

  1. Place a medium bowl next to the stove. 

  2. Heat a tall pot over high heat. Sprinkle a few drops of water in. Once they bead up and dance to the edge, the surface is hot enough to pop amaranth. Add 1 tablespoon of amaranth. Shield with a lid or screen but don’t cover, or it will burn. Once popped and white, transfer to a bowl. Repeat with the rest of the amaranth. You should have about 1 cup. It’s okay if not every seed pops, you can still use them.

    (The first batch may pop unevenly - like the first pancake goes to the dog. Depending on your stove and the thickness of the bottom of your pot, you may need to lift the pot up off of the burner and shake it a bit. It takes some finessing but don’t give up!)

  3. In a small saucepot, bring the honey to a gentle boil, then simmer for 2 minutes. There should be small bubbles across the surface. (Note that the longer the honey simmers, the more liquid evaporates, making the bars crunchy like sesame snap candy.) Add the tahini and simmer for about 1 more minute, swirling to fully combine.

  4. Remove from heat and stir in vanilla, salt, amaranth, and pumpkin seeds. Transfer to parchment paper. For loose clusters, let cool for 5 minutes before sprinkling with flaked salt and bee pollen, if using.

  5. For bars, press into a ½-inch thick rectangle with using your fingers to start and then aa wet spatula. Sprinkle with salt and bee pollen, if using. Let harden, then cut into bars. Store in an airtight container: 1 month at room temp, 2 months in the fridge, or 6 months frozen.

*Some variations: Add cocoa powder, use a different nut or seed or a different nut/seed butter, add spice (cinnamon), matcha, fresh ginger, dried fruit, drizzle of chocolate…