When the name of a treat. . .
. . . literally means. . .
. . . joy (in Spanish). . .
. . . you just have to give it a try . . .
. . . and oh are we glad we did.
Amaranth is an ancient grain that is packed full of vitamins, minerals and protein. Combine that with the almonds and honey and you've got yourself a tasty treat that will power your day with whole food nutrition.
Alegría: Amaranth Crunch Bars
- 1/2 cup amaranth seed
- 1/2 cup + 2 tablespoons honey
- 1/4 cup sliced raw almonds
- Zest from one orange
Heat a deep sauce pan over high heat until it is very hot. Add 1 teaspoon of amaranth to the pot and cover. Shift the pan back and forth as the amaranth pops. Pour it into a bowl as soon as the popping slows to avoid burning the popped seeds. Repeat this process until all the amaranth is popped.
Mix the orange zest with the popped amaranth. Heat 1/3 cup of honey in a small sauce pan over medium heat until it is bubbling and forms a soft ball when dropped in ice water (about 3-5 minutes). Make sure not to burn the honey.
Pour the honey over the amaranth and mix with a fork until well combined. Transfer the mixture into an oiled parchment lined 9" x 5" loaf pan. Use the overhanging parchment to help press and compact the amaranth. Set aside.
Add the remaining 2 tablespoons of honey to the small sauce pan with the sliced almonds. Cook over medium heat while the honey bubbles around the almonds for roughly 2 minutes.
Spread the almond and honey mixture on top of the pressed amaranth. Use the oiled parchment again to press the almonds down on the top. Be careful not to touch the hot candied honey with your bare hands.
Allow to cool in the fridge for an hour or the freezer for 30 minutes. Remove from the pan and slice into 18 bars.
Store in an airtight container.
*Last time in Recipes: Tic-Tac-Toe Cookies