Summer for me is defined by camping, being outdoors, small moments in expansive spaces contemplating my place in all of it. My place of choice lately has been the Adirondack mountain range. I like the challenge of climbing the high peaks and the reminders and perspective found in the night skies. Earlier this month we stayed on a small farm up there. They didn’t have much of a kitchen, but they did have lots of happy animals roaming around a beautiful garden full of scapes and kale, rhubarb and wild strawberries. Last weekend we were camping in the same region and I happened upon enough wild blueberries in the mountains to add to our morning oatmeal. It’s hard not to get excited about what the earth is producing when the days are long and the weather is good.
In our efforts to embrace a way of eating that will promote longevity and heart health, I’ve been discovering so many new elements of eating. Rather than deprivation it feels like subtle shift, an opening, evolution and addition of all the amazing ways in which plants serve us. For the climbs that take all day and for a simple snack I started making these energy-rich amaranth bars. Naturally gluten-free, protein and fiber-rich amaranth grain is a nutritional powerhouse that I discovered when I was working in Mexico last year. These snacks, called alegrías, were everywhere from the open-air markets to the side of the road. You could always tell which seat I was working in at the Mexico office because mine was inevitably studded with popped amaranth, even when I thought I got it all cleaned.
Amaranth has ancient Aztec origins and was once widely consumed as part of religious ceremonies and social gatherings. Unfortunately, amaranth was once forbidden by Spanish colonizers in the 1500s because of the religious association but fortunately lately it has been experiencing a resurgence in use. Alegría is the Spanish word for happiness and once you taste these bars, you will understand why. Amaranth has a naturally sweet and nutty flavor. A little unrefined sugar in the form of honey or maple syrup holds them together and makes them special. The trick to making these is popping the amaranth. You have to pop the seeds like popcorn a little at a time in a very hot pan for 15 seconds. Some versions of alegrías are studded with nuts and seeds, while others are pure cakes of uninterrupted amaranthness. They’re perfect for breakfast or a mid-day snack and a great change-up to my favorite granola bars.
I hope you’re all getting outside a bit!
AMARANTH ENERGY BARS (ALEGRIAS)
INGREDIENTS:
- 1/2 cup amaranth (or one cup popped)
- 1/2 cup honey or maple syrup
- handful of raisins, chopped chocolate, nuts, seeds, etc.
DIRECTIONS:
If you are using amaranth grain that has not been popped heat up a skillet to high heat. The pan should be deep, or you will have popped amaranth all over your kitchen. The grain is light and will fly up into the air. No oil is necessary. Slowly add 1 tablespoon to test the pan and agitate the pan or stir with a wooden spoon. The grain should pop within 15 seconds. Transfer to a bowl quickly as the amaranth can easily burn. If popping does not occur the pan is not hot enough. Continue popping in small batches.
Place syrup in a medium saucepan over medium-high heat. Bring to a soft boil. Boil for about 7 minutes, stirring constantly. The length of time is very important to allow the bars to stick together, but not turn into a hard candy that will break your teeth.
After 7 minutes of boiling, slowly add the popped amaranth, seeds, nuts, and diced dried fruit. Use what combinations taste good to you, but keep the proportions the same. I like cranberries, pepitas, and almonds. Stir with a wooden spoon until all ingredients are coated with the syrup. If the mixture seems too wet, add a few more tablespoons of popped amaranth. You want all the ingredients to be coated so it sticks together.
Transfer the mixture to a oil or spray coated pan or a pan with parchment paper and push the mixture into the corners of the pan by hand or the back of a spoon. Let cool and harden (about 10 minutes). Cut into bars and enjoy!
Wrap any that are not eaten immediately airtight and store in a cool, dry place.
These energy bars sound lovely! I have never used amaranth, but it sounds like a great alternative to the usual energy bar fare. Is it similar to quinoa in texture? I like looking into new snacks–we definitely need to change our snack routine up a bit here. Spending time in the Adirondacks sounds like a dream to me!! I haven’t been back there in years, but it is such a special area. Glad you are getting the chance to enjoy time there. 🙂 Happy summer!
Thank you, Jenny. Ive never cooked amaranth, but I think I read that it gets soggy when cooked. It’s similar in texture to tiny uncooked quinoa before it’s popped. After its popped it has the texture of tiny popped corn. It’s actually kind of bizarre popping them. This would be a great alternative. I actually think the Mexico ones I had were made with honey or agave (also boiled) because these have a maple flavor that I like but is different from the ones in mexico. I love the Adirondacks. I’m glad that summer is here! Be well, Jenny!
These look like delicious energy bars. Lovely photos.
Thank you, Jovina. 🙂 I hope you’re enjoying your summer and staying cool.
They sound great and just what you need when hiking or climbing mountains. I’ve never heard of amaranth before, but apparently it is available here.
I love your picture of the two pigs 🙂
Thanks, MD. Aren’t those pigs cute? They were fun friends for the weekend. Amaranth is a thing in Mexico. Candy stores sell these, people on the side of the road on highways, at bus stops. I fell hard for them and have been meaning to make these for a year, but because they’re so simple I didn’t really think to do it for the blog. You can definitely get amaranth at health food stores or online. Bob’s Red Mill may have them.
Thanks Amanda – I looked it up and amaranth is even available in a UK high street chain. I’ve got no excuse for not trying it!
Nice! I have to look up other uses for it too. Maybe I’ll post the good ones.
Excellent!
i tried amaranth for the 2nd time ever this week, the first time was a dud but this time around i mixed it with bulger wheat and it turned out well. i’m glad to see another use for it, like in these bars, because of course, i bought a big bag of the stuff.
That’s so funny. I don’t think I’ve ever had it cooked. I think it gets kind of mushy so you’d need to mix it with something. I’ll have to look into other recipes. I actually have a bowlful that I popped and now I have to make these bars until it’s gone. I’ll try them with honey next time. I still have half a bag of the unpopped so I’ll have to try it hot.
Love the name, alegrias! How could they not put a smile on everybody´s face just saying the name out loud? Honestly, they sound so good. Love your thoughts about the gifts of nature and the photos, especially the one with the little wooden house. Lovely, gorgeous post in every way, Amanda!
Thank you, Sabine. I do like the name. It seems you and I feel the same way about summer these days. It’s a very special time. Always great to hear from you! Xo
Yes, all over the kitchen is what I remember from popped amaranth experiments a few years ago! Gorgeous pics.
Haha yes, everywhere! Thanks, Michelle ?
Not at all familiar with amaranth but I have heard of it. I’m afraid my hiking/camping days are long behind me, Amanda. These days, my idea of roughing it is securing a room on the 3rd floor of a 4 story walk-up in a 2 star hotel. Still, I will need some energy if I’m going to make it up those stairs to my room. 🙂
Well that’s sounds like a hike… I live on the 3rd floor of a walkup and these are good for those too. Amaranth is like quinoa in its nutritional value and so good in these bars. Thanks for dropping by!
I love your photos! For some odd reason I’ve never made energy bars while I’ve always wanted to. I shall be inspired by you! xxx
I hang either until I made the best granola bars ever. That got me startef because they are easy and adaptable. I highly recommend starting with granola bars.
I haven’t tried amaranth yet Amanda, but I will now. How I love learning these wonderful things from the blogging world. Your photographs are simply stunning. You are SO talented! ♥
Thank you so much. Sometimes I feel like I’m writing/cooking in a vacuum but sometimes the blog world is so dynamic. It’s nice to get a compliment every once in a while 😉