Equipment: One 8-inch square baking dish, or 5 x 8 dish, which will give you less
Makes eighteen 2 × 1-inch bars
Ingredients
- olive oil for pan
- 1¼ cup puffed amaranth (you'll need 1/4 cup dry)
- 1 cup dried, unsweetened, shredded coconut
- ¼ cup toasted unhulled black (or white) sesame seeds
- ¼ cup toasted pumpkin seeds (or sunflower seeds)
- ¼ cup hemp seeds
- ½ cup Brown rice syrup, (or yakon syrup)
- ½ cup toasted almond butter, store-bought or homemade
- 1 teaspoon vanilla extract
- zest of 1 lemon, more if you like
- 1 cup sliced almonds (or toasted walnut halves, chopped)
- ½ cup dried goji berries (or mulberries)
1. Lightly brush pan with olive oil, or if using a metal cake pan, line with oiled parchment paper.
*notes this is pretty tricky, and you may end up with some burnt amaranth. If it's not too terrible you can still use it, but be careful. it takes some practice.
3. Put amaranth, coconut, sesame seeds, pumpkin seeds, and hemp seeds in a medium-size bowl, and toss to combine. Add brown rice syrup and almond butter to a small pot over medium heat; stir well to work out any lumps. Continue stirring until mixture begins to bubble. Remove from heat, and stir in vanilla and lemon zest. Working quickly, pour into amaranth mixture and stir until evenly combined. Add almonds and goji's, and mix again. Using moist hands, press dough into baking dish until completely even and flat. Place in the fridge to cool for at least 1½ hours or in the freezer for 45 minutes.
4. Cut into 18 bars. Stored in an airtight container in the fridge, bars will keep for up to two weeks, although they are best eaten within a few days.