2008 Delicious Living Reader Recipe Contest. Loaded with good stuff for lasting energy, molasses makes a nutritious but earthy sweetener; if you like more sweetness, experiment with a combination of molasses and honey or agave nectar.
Amaranth-Nut Energy Bars
- 1 teaspoon olive oil
- 3 tablespoons amaranth
- 1 4.25-ounce box Blue Diamond Pecan Nut Thins
- 1/4 cups raw unsalted sunflower seeds
- 1/4 cup raw unsalted pumpkin seeds
- 1/2 cup blanched sliced almonds
- 1 cup dried cranberries
- 1/2 cup organic dark chocolate chips
- 1/2 cup toasted wheat germ
- 1/4 cup whole-wheat pastry flour
- 1/2 teaspoon ground ginger
- 1/2 cup organic molasses
- 2 large eggs
- Preheat oven to 350˚. Coat a 9x13-inch baking pan with olive oil.
- To pop amaranth, heat a 2-quart pot on very high heat. After pan is heated, add a few amaranth kernels. When they pop, add 1 tablespoon amaranth and shake pot over high heat until most are popped, about 30 seconds. Pour into a bowl. Repeat process with remaining amaranth, 1 tablespoon at a time.
- Place crackers in a food processor and process until crumbled (not too fine). Transfer to a large bowl and add popped amaranth, plus all remaining ingredients except molasses and eggs. Mix well. Add molasses and eggs and mix by hand or with a mixer. Press into baking pan and spread evenly. Bake until just done, about 20 minutes. Cut into squares.