Amaranth Bars

Amaranth Bars


  • 1 cup Puffed amaranth
  • 1/2 cup Hemp seeds
  • 2 tsp Lemon Zest
  • 1/2 cup Finely chopped Pistachios (Pista)
  • 1/2 cup Dried Cranberries (or chopped raisins)
  • 1/2 cup Honey
  • 1/2 cup Almond Butter or Peanut Butter
  • 1/2 cup Roasted Desiccated Coconut (optional)
  • 1/2 cup Flax seeds
  • 1/4 tsp Black salt (optional)


  1. Line a rectangular cake tray or baking tray with baking paper and set aside.
  2. In a pan, combine the nut butter and honey. Whisk until thoroughly combined.
  3. Melt the mixture over medium heat and let it cool for 5 minutes.
  4. Chop the pistachios and roast them in a pan. Once roasted, lightly spray with oil and add a pinch of salt (optional).
  5. In a large mixing bowl, combine the dry ingredients: puffed amaranth, hemp seeds, lemon zest, roasted pistachios, cranberries, flax seeds, and desiccated coconut.
  6. Once the honey and nut mixture has cooled, add it to the dry ingredients and stir until well combined.
  7. Transfer the mixture to the prepared baking dish. Press down to create an even surface and a layer at least 1 cm thick.
  8. Refrigerate for up to 4 hours.
  9. Lift the parchment paper out and place it on a tabletop.
  10. Use a knife to cut equal-sized bars.


  • For best results, use homemade nut butters. Refer to my nut butter recipes for variations.
  • Cranberries provide a slightly tart flavor; feel free to substitute with another berry or raisins.
  • If the mixture feels too sticky while transferring, place another parchment paper on top and use a rolling pin.
  • Roasting desiccated coconut before adding it to the mixture enhances its texture (optional).
  • Adding salt enhances the flavor profile, highly recommended.
  • Hemp seeds can be substituted with an equal amount of other seeds or puffed amaranth.
  • When zesting lemon, ensure you only get the green part for added freshness to the bars.