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Sunday, May 31, 2015

Cashew Coconut Amaranth Bars

Homemade snacks are always the best snacks. These cashew coconut amaranth bars are definitely a good choice to satisfy your sweet tooth. Over the last months, I was doing a lot of research to find ingredients that are healthy and boost you with loads of energy. One name that I came across over and over again was amaranth. Whether puffed or not, it was very often part of an energizing snack. I've never heard about amaranth before but I found out that the seeds are a good source of protein. Moreover, in comparison to many other grains, amaranth is rich in the essential amino acid lysine. Assuming that you had a varied healthy breakfast, packed among others with seeds, the amaranth portion is perfectly complementary. 

Last week, I was at a local market in Luxembourg City where I stumbled upon a young lady selling nut butters. As I love nuts, I immediately bought an almond butter and a cashew butter. The latter was mixed with coconut and it was really tasty. Well, when I tried my amaranth bars, I was determined to add a little grated coconut to the mixture in other to give my recipe a little extra.  I have never tried the coconut cashew combo before, but I must admit that by now I am a huge fan. It is somehow an exotic voyage, taking place in your plate. And while savoring this flavorful bar, every bite becomes a flavorful journey. In addition, what I also love about the recipe is that all the ingredients have their very own intense flavors so there is absolutely no need to add any sugar.


For around xx bars you need:

70g puffed amaranth
1 large ripe banana
175g cashew butter
3 tbsp grated coconut
4 tbsp maple syrup 
1 tbsp sunflower oil


In a small saucepan, gently heat the cashew butter, maple syrup and sunflower oil for three minutes until they form a runny liquid. Then pour the maple-nut butter mix to a blender and add the banana. Blend until you obtain a smooth and even paste. 

Place the puffed amaranth into a middle-sized bowl and pour the banana-nut butter mix over it. Now stir well until the amaranth is well-covered and sticky. 

In order to be able to easily remove the mixture afterwards, place cling film over a baking dish. Transfer the amaranth mix into the dish, spread with a spatula until the whole dish is covered. Now place it to the freezer for around 90 minutes. 

When taking it out, cut it into bars. If you don't want to serve them immediately, store them in the fridge.

Enjoy!!!!



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