Amaranth Blueberry Pecan Snack Bars

Amaranth Blueberry Pecan Snack Bars Recipe

By kimmy Published: April 7, 2014

• Yield: 16 squares
• Prep: 15 mins
• Cook: 7 mins
• Ready In: 22 mins

Ingredients

• 1 cup oats old-fashioned, large flake
• 1 cup pecans chopped
• 1/3 cup chia seeds
• 2 cups Amaranth puffed (6tbsp un-popped)
• 1/2 cup Blueberries dried
• 1/4 cup nutritional yeast flakes
• 1/2 cup brown sugar lightly packed
• 1/4 cup agave nectar
• 1/4 cup maple syrup
• 1/4 cup vegan butter
• 1/4 tsp salt
• 2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Instructions

1. Grease an 8 inch square cake pan and line it with parchment. Also line a rimmed baking sheet with parchment.
   
2. Preheat oven to 350 and evenly spread oats, pecans and chia seeds on prepared baking sheet. Toast in oven for 5-6 minutes or until fragrant. Cool slightly.
   
3. In a large bowl, combine amaranth puffs and dried blueberries and nutritional yeast flakes. Add mixture of toasted oats, pecans and chia seeds. Stir and set aside.
   
4. In a medium saucepan combine brown sugar, agave, maple syrup, vegan butter and salt. Bring to boil and reduce to a simmer. Cook until butter is melted and sugar is dissolved completely, about 4-3 minutes. Remove from heat and stir in vanilla, cinnamon and nutmeg.
   
5. Pour syrup mixture over puff mixture. Stir until blended. Press into pan with a spatula. Place an additional piece of parchment over top and press firmly using hands.
   
6. Chill the pan for 2 hours then lift and remove from pan and cut into 16 squares. Best served cold.
   
7. Keep bars refrigerated. Seperate by wax paper or parchment in a container for up to 10 days.
   

• Cuisine: American
• Course: Moderate
• Skill Level: Moderate