AMARANTH & BLUEBERRY BARS by Danielle O’Donoghue

Recipe: AMARANTH & BLUEBERRY BARS by Danielle O’Donoghue

Ingredients Serves:
  • 125gblueberries*
  • 1 cuppuffed amaranth
  • 1½ cupsrolled oats or rice bran flakes (gluten free)
  • ½ cupshredded coconut
  • 6 tspsunflower seeds
  • ½ cuphulled tahini
  • ½ cupmaple syrup
  • 2 tspvanilla extract
  • pinchsea salt

Amaranth is a gluten-free super high protein grain: at about 13–14%, it’s higher than most other grains, and contains all the essential amino acids which means it’s a complete protein as well. Tahini is rich in calcium, paired with the right ratio of phosphorus for ultimate absorption.

*Variation: if blueberries are not available or too expensive, you can use dried cranberries or cherries. If you use dried fruit, you won’t need to bake them so you can skip that section of the recipe.

 

Method

Preheat your oven to 180°C.

Place blueberries on a tray lined with baking parchment. Bake for 30–45 minutes, till berries have burst and dried out a little. Set aside to cool.

Place amaranth, oats, coconut and sunflower seeds in a bowl.

Place tahini, maple syrup, vanilla and sea salt in a saucepan over high heat. Cook for 5–6 minutes, whisking constantly, till mixture thickens a little.

Add the amaranth and stir well to combine. Add the cooled berries and stir again.

Push mixture into a lightly greased 20 x 20cm square tin. Place in the freezer for 30–40 minutes to harden, then turn out and slice into bars or squares.

The bars will keep in a sealed container in the fridge for up to a week. You can freeze them for longer storage.

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