GROUND UP HONEY CARDAMOM AMARANTH BARS

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 (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 dry amaranth (or 1 cup popped amaranth)
¼ cup honey 
1 Tablespoon Ground Up Honey Cardamom Nut Butter 
¼ cup chopped toasted cashews or almonds or toasted coconut flakes
1 tablespoon chia seeds
½ teaspoon vanilla extract
¼ teaspoon ground cardamom
¼ teaspoon salt
Pinch of flaked salt, optional

Yield: 16 - 32 bars, depending on size

  1. Place a large bowl next to the stove. Line an 8×8-inch pan with parchment paper

  2. Heat a tall pot on the stove over high heat. The surface should be really hot so that the amaranth pops and does not burn. Pour a few drops of water into the center of the pot. When the water beads up and dances to the edge of the pot immediately upon contact, the surface is hot enough.

  3. Add 1 tablespoon of amaranth. Use the lid (or a screen) as a shield to prevent the popped amaranth from flying out of the pot, but do not cover the pot completely or the heat will be trapped and the amaranth will burn. Transfer the popped amaranth to the bowl once it is white, like baby popcorn. Repeat until all of the amaranth is popped (about 1 cup). The first batch may be like the first pancake—it can take a couple of rounds for the amaranth to pop evenly. Depending on your stove and the thickness of the pot, you may need to lift the pot off the burner and shake it a bit. It takes some finessing, but don’t give up!

  4. In a small pot, bring the honey to a gentle boil, then reduce the heat and simmer for 2 minutes, taking care not to burn it. Stir in the tahini and simmer for around 1 more minute, until the tahini is evenly distributed.

  5. Remove from heat, then stir in the popped amaranth, cashews/almonds or coconut, chia seeds, vanilla, cardamom and sea salt.

  6. Transfer the mixture into the parchment-lined pan. Let sit for 5 minutes to dry out a bit, then spread the mixture into an even layer about 1/2 inch thick (1.25 cm) with a rubber or offset spatula and press it so that it is dense and compact. Dip the spatula in water to prevent sticking.

  7. Sprinkle with flaked salt if you are using. Let cool on the counter or in the refrigerator to firm up.

  8. Using the 8×8-inch pan as a guide, cut into 8 bars, approximately 3×2 inches each. Store in an airtight container for up to a week. After a week, they’ll soften but will still be delicious. They’ll stay firmer in the fridge or freezer.

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