Amaranth-Nut Energy Bars
  • 1 teaspoon olive oil
  • 3tablespoons amaranth
  • 14.25-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
  • 1cup 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
  1. Preheat oven to 350˚. Coat a 9×13-inch baking pan with olive oil.
  2. 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.
  3. 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.