Amaranth bar – iced

Time

80 min

SErves

6 bars

Calories

372 kcal

Carbs

7g

Protein

6g

Fat

24g

Ingredients

For the amaranth bars

  • 1 small, rectangular baking dish or flat cake tin – line with baking paper
  • 80 g Medjool dates, without stones
  • 40 g almonds, peeled
  • 40 g pumpkin seeds
  • 30 g amaranth, puffed
  • 25 g + 1 teaspoon pistachios, chopped
  • 1 THE Gojibeeren
  • 2 tbsp crunchy peanut butter (peanut butter with peanut pieces) – alternatively use macadamia butter
  • 1 EL Tahini (Sesapaste)
  • 200 ml of water
  • 150 g white chocolate, vegan
  • 2 tbsp pumpkin seeds
  • ½ organic orange – of which the zest

Instructions

Thanks to the iced chocolate layer, the vegan, gluten-free amaranth bars taste like delicious ice-cream confectionery, with a wonderful peanut-amaranth aroma – very tasty!

Step 1

Prepare the ingredients.

Step 2

Puree 80 g dates, 2 tablespoons of peanut butter and 1 tablespoon of tahini in a blender to a homogeneous mass.

Then transfer to a bowl, add 40 g almonds, 2 tablespoons pumpkin seeds, 30 g amaranth, 25 g pistachios and 1 tablespoon goji berries and mix with wet hands.

Then place in the prepared baking dish, press evenly and set aside.

Tip: If you like it less sweet, you can reduce the number of dates and increase the number of almonds accordingly.

Step 3

Bring a saucepan with 200 ml of water to the boil, then reduce the heat to a minimum.

Roughly break 150 g of chocolate , place in a small, heat-resistant bowl and dissolve in a water bath (the chocolate must not come into contact with water, otherwise it will harden and can no longer be used). Then distribute evenly over the amaranth mixture and press firmly into the mold.

Garnish with 40 g pumpkin seeds, 1 teaspoon pistachios and the orange zest.

Step 4

Place the mold in the freezer for approx. 1 hour; then store in the refrigerator until further use.

Amaranth bar
© ZDG/nigelcrane

Recommended Products

Everyday Whole Grains

In this comprehensive guide, Cooking Light Executive Food Editor and James Beard Award-winning author Ann Taylor Pittman gives readers amazing ways to make the most of ingredients such as farro, kamut, amaranth, barley, millet, einkorn, sorghum, and more. This book reinvents how we cook with grains.

The Whole Grain Cookbook

From the familiar oat to exotic ancient crops, The Whole Grain Cookbook celebrates the good eating offered by 20 different whole grains: amaranth, quinoa, corn (maize), wheat, spelt, QK-77, triticale, rye, oats, rice, barley, millet, teff, sorghum, fonio, buckwheat, chickpeas, beans and peas, seeds, and nuts.

Everyday Whole Grains

In this comprehensive guide, Cooking Light Executive Food Editor and James Beard Award-winning author Ann Taylor Pittman gives readers amazing ways to make the most of ingredients such as farro, kamut, amaranth, barley, millet, einkorn, sorghum, and more. This book reinvents how we cook with grains.

The Whole Grain Cookbook

From the familiar oat to exotic ancient crops, The Whole Grain Cookbook celebrates the good eating offered by 20 different whole grains: amaranth, quinoa, corn (maize), wheat, spelt, QK-77, triticale, rye, oats, rice, barley, millet, teff, sorghum, fonio, buckwheat, chickpeas, beans and peas, seeds, and nuts.

More Recipes

Green Smoothie

Green smoothies health benefits have been widely recognized for a long time. Nevertheless, such a smoothie should also taste good, e.g. like the one we have described to you here. It's super healthy AND mega delicious! Step 1 Place 150 g of pineapple pulp with 150 g...

Spice Parfait

Spice parfait meets a combination of fruity-fresh flavors in this delightful dessert creation. The combination of a pleasantly sweetened spice parfait, infused with the warm notes of cinnamon, star anise, and clove, is paired with a vibrant berry compote, creating a...

Alkaline Bread

This full-bodied alkaline bread tastes mildly spicy, has a fine fennel note and is nice and crispy - just perfect. In addition, it is extremely healthy and good for the stomach and intestines! Step 1 For the alkaline bread, first preheat the oven to 190 °C convection;...

Broccoli soup – alkaline

For this creamy, delicately spicy broccoli soup, we cooked the broccoli with potatoes, onions and garlic, then finely pureed it in a blender and served it topped with fried mushrooms. Delicious; It's quick and easy to prepare. Step 1 First, prepare the ingredients....

"The colonics at Vitalis are just the best. I love the attention, caring and pampering experience. From the ayurvedic belly massage to the hand and foot reflexology and the ever so gentle flow of water. The depth of release I experience on all levels every time is incredible. Being a yoga teacher I like to treat my body as a temple and internal cleansing will always be part of this."

Suzi S., Byron Bay

“The level of service you provide is fantastic. Having been a customer for many years, I am consistently impressed by the professionalism. And I love flying in from Germany to see you. Thank you!”

Inge Lorenz, Germany

The colonic was one of the best experience I’ve ever had. Ela was absolutely fantastic. She is very gentle and really professional. I was feeling at ease knowing I was in perfect hands at that time. Later on I was given some good advice about a liver cleanse.

Stephanie M., Tweed Heads