Puffed Amaranth Granola Bar

Puffed Amaranth Bar

1 cup- amaranth
2 cup- quinoa flakes
1 cup- mixed nuts
2 cup- dried fruits
1/4 cup- flax meal
1/2 cup-peanut butter or other nut butter
1/2 cup- agave syrup
1 tsp- vanilla
Cinnamon
Sea Salt
4- egg whites

Preheat oven to 250F and line a baking pan with wax paper.

In a large sauce pan with a cover heat a little oil on the stove. Puff the amaranth in small amounts in a manner similar to popping popcorn. Don't worry if it seems like some of it burns.

Collect puffed amaranth and other dry ingredients in a large bowl and mix well.

In a microwave safe bowl, or in a pan on the stove, heat the peanut butter, agave and vanilla, stirring until well mixed.

Add the peanut butter mixture and egg whites to the dry ingredients. Stir until well mixed.

Press into baking sheet and bake for 30 min.

*Note: these were the most satisfying in terms of being like a store bought granola bar, but, in my opinion, much healthier.

Baked Granola Bar

Baked Granola Bar

1 cup- pumpkin seeds
1 cup- dried cherries
1 cup- dried blueberries
2 cup- quinoa flakes
2 cup- Mesa Sunrise or other cereal
1/4 cup- flax meal
1/2 cup- peanut butter, or other nut butter
1/2 cup- agave syrup or honey
1 tsp- vanilla
10 tbsp- NutriBiotic protein powder
Cinnamon
Sea Salt
2- egg whites

Preheat oven to 250 F and line a baking pan with wax paper

In a microwave safe bowl, or pan on the stove, heat the agave, peanut butter and vanilla, stirring until well mixed.

In a separate bowl, mix the dry ingredients well.

Add the peanut butter mixture and egg whites, stirring until everything is well distributed.

Press into prepared pan.

Bake for about 30 min.

*Note: These were dry and fell apart easily, probably because I used to much protein powder.

Raw Granola Bar

Raw Granola Bar

1/2 cup- pumpkin seeds
1/2 cup- sunflower seeds
1 cup- dried cherries or raisins
2 cup- quinoa flakes
2 cup- Mesa Sunrise or other GF cereal
1/4 cup- flax meal
1/2 cup- peanut butter (or other nut butter)
3/4 cup- agave syrup or honey
1 tsp- vanilla extract (GF)
Cinnamon
Sea Salt
6 tbsp- NutriBiotic protein powder (optional)

In a small microwave safe bowl, or on the stove, heat the nut butter, agave and vanilla and stir until well mixed.

In a separate bowl mix all the dry ingredients well.

Pour agave nut butter mixture over the dry ingredients and stir until everything is well coated.

line a baking sheet or cake pan with wax paper. Press the granola mixtures into the pan using a wet spatula or a second sheet of wax paper on top. Place pan in freezer for several hours or over night.

Cut granola bars and keep refrigerated.

*Note: This batch came out a bit too moist. They were great straight from the freezer or fridge, but lacked structural integrity when they warmed up, they could probably work just as well with much less agave