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

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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.

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