Blueberry, Almond, and Puffed Amaranth Granola
Bars
Puffed amaranth makes a
nutritious addition to these homemade granola bars!
§ Prep Time: 10 minutes
§ Cook Time: 20 minutes
§ Total Time: 30 minutes
§ Yield: 8 meal bars or 16 snack bars
Ingredients
§ 1
cup raw almonds, roughly chopped
§ 1
cup rolled oats
§ 1/3
cup raw sunflower seeds
§ 1/3
cup firmly packed light brown sugar
§ 1/2
cup honey
§ 4
tablespoons unsalted butter
§ 1/2
teaspoon kosher salt
§ 1
1/2 teaspoons pure vanilla extract
§ 1
cup crispy brown rice cereal
§ 1/2
cup dried blueberries
Instructions
1.
Preheat the oven to 350°F and line a rimmed baking sheet with
parchment paper.
2.
Spread the almonds, oats, hemp hearts, and sunflower seeds on
the baking sheet and bake for 8-12 minutes, or until fragrant and lightly
toasted. Transfer to a large mixing bowl.
3.
Heat a medium-sized pot over medium-high heat. Test to see if
it’s ready by adding a drop of water to the pot. If it dances across the bottom
of the pan and evaporates, you’re good to go. Add 1 tablespoon of amaranth to
the pan, place the lid over the top, and slide the pan back and forth to pop.
The amaranth should pop within 10-12 seconds. Pour the popped amaranth into the
large mixing bowl with the oats and nuts then repeat the process with the
remaining amaranth one tablespoon at a time.
4.
In a saucepan, bring the brown sugar, honey, butter, and salt to
a boil over medium heat. Reduce heat to low and simmer until the sugar
dissolves and a light brown caramel forms, about 5 minutes — don’t let it
over-cook! Remove from heat and stir in the vanilla. (Be careful at this point
— the addition of the vanilla extract will cause the mixture to splatter.)
5.
Line an 8-inch square baking pan with parchment paper; extend
the paper over the sides of the pan to use as a handle later.
6.
Pour the caramel over the nut and oat mixture. Stir in the brown
rice cereal and the blueberries until incorporated. Pour the cereal mixture
into the prepared baking dish and spread it out into an even layer. Cover the
pan with a second piece of parchment and use the bottom of a glass or your
hands to firmly press down on the granola mixture to compress the bars. When
the top of the granola bar mixture is evenly compressed and you cannot press
the mixture in any further, let the granola bars sit for 2-4 hours at room
temperature until firm and completely set.
7.
Discard the top piece of parchment and use the “handles” from
the second piece of parchment to gently remove the cereal square from the pan
then cut the squares into 8 large meal replacement sized bars or 16 snack size
bars.
Notes
To store the bars, wrap
them individually with plastic wrap and store at room temperature for up to 4
days or in the refrigerator for up to a week. The bars will harden in the
refrigerator, but will soften again after they’ve been out of the fridge for a
few minutes.
Source https://ohmyveggies.com
0 Response to "Blueberry, Almond, and Puffed Amaranth Granola Bars"
Posting Komentar