Golden Amaranth Energy Bars {gluten free}

I love making healthy granola and bars at home, for simple reasons like, you know what ingredients you are adding to them. And there is no cheating on the amount of sugar and fats hidden inside a big brand proclaimed healthy muesli or granola bars. And we might not know, what harm they might be causing in name of health. I bought this whole amaranth seeds pack from a health food store a couple of months ago and that got stashed away somewhere in the back of my kitchen cabinets. This Diwali, while I was rearranging some of the stuff, I felt guilty of not having made anything with this golden protein source so far. Initially, I thought of making some muesli or just plain popping them on a hot skillet and eating that as is. But I figured that it would be even nicer, if I could make something which I could carry some with me to work too. And what could be better than making some wholesome energy bars. These energy bars are packed of protein, are gluten free and are wholesome too. So much goodness in single bar, which you could munch on sitting on your workstation pretty conveniently. And I warn you that these are darn addictive. Taste really nutty and perfectly sweet!

Golden Amaranth Energy Bars {gluten free}

2015-11-14 22:11:54

Golden Amaranth Energy Bars {gluten free}

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Ingredients

1. 1 1/4 cup puffed amaranth
2. 1 cup dried, unsweetened shredded coconut
3. 1/4 cup sesame seeds
4. 1/4 cup pumpkin seeds
5. 1/4 cup flaxseeds
6. 1/2 cup honey
7. 1/2 cup peanut butter
8. 1 tsp vanilla extract
9. 1 cup roughly chopped walnuts
10. 1/2 cup dried cranberries
11. olive oil to brush the pan

Instructions

1. Line a 8 x 8 inch square baking pan with parchment paper and lightly brush with olive oil on all sides.
2. In a large bowl, mix all the ingredients except vanilla extract, honey and peanut butter. Keep aside.
3. In a small saucepan, mix peanut butter and honey together. Heat on low, until the mixture starts to boil. Stir in vanilla extract.
4. Add the peanut butter and honey mixture to the dry ingredients in the bow. Mix well with a wooden spoon.
5. Empty the mixture into the prepared pan. Spread evenly and press very tightly using a metal offset spatula. Refrigerate the mixture for at least 3 hours.
6. Once completely set, cut into 18 equal sized bars. Store in an airtight container in fridge.

By Himanshu Taneja

Adapted from At Home In The Whole Food Kitchen

Adapted from At Home In The Whole Food Kitchen

The White Ramekins http://thewhiteramekins.com/