Amaranth breakfast recipe Ingredients
Breakfast Bars
Date Mixture:
1/2 cup diced dried dates
1/2 cup water
Flax Mixture:
5 teaspoons ground flaxseed
1/2 cup water
Dry Ingredients:
2/3 cup rolled oats
1/3 cup ground amaranth*
1/4 teaspoon cinnamon
1/3 cup chopped raw almonds
1/3 cup raw sunflower seeds
1/3 cup diced dried apricots
2/3 cup raisins
Lightly coat a 9"x9" baking pan with oil or cooking spray.
Method of cooking Amaranth breakfast recipe
Prepare Date Mixture: Add 1/2 cup water and diced dates to a small
saucepan. Bring to a gentle simmer and cook about 5 minutes, stirring
occasionally, until dates are soft. (Mixture will be thick.) Allow
to cool.
Prepare Flax Mixture: Combine 1/2 cup water and the ground flax. Set
aside for five minutes to thicken.
Mix all dry ingredients together in a mixing bowl. Add flax mixture
to date puree, stir well, and pour into dry ingredients. Mix to combine.
Press mixture into baking pan.
Bake at 350 F for approximately 20 minutes. Allow to cool completely
before cutting into bars. You can eat them right after they cool but
they taste even better after sitting at least one hour.
Yields 15 bars.
* I ground amaranth in a coffee grinder until it was the consistency
of a fine cornmeal.
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