Fig and Walnut Amaranth Bars With a Touch of Honey

Fig and Walnut Amaranth Bars With a Touch of Honey

Chewy amaranth bars studded with sticky figs and toasted walnuts, bound with warm honey.

Total 1 hr 30 min Makes 16 bars Calories 145/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Tree nuts, Dairy

These no-fuss bars combine popped amaranth, chopped dried figs, and toasted walnuts in a honey binder that sets up chewy and firm once cooled. They make a portable snack or lunchbox treat and come together in one pan without any flour or baking. A pinch of salt and a splash of vanilla round out the sweetness.

Ingredients

  • 1 1/2 cups amaranth seeds, popped
  • 1 cup dried figs, stemmed and chopped
  • 1 cup walnuts, toasted and chopped
  • 3/4 cup honey
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon

Method

  1. Line an 8-inch by 8-inch baking pan with parchment paper, leaving overhang on two sides for lifting the bars later.

  2. Heat a dry 6-quart saucepan over medium-high heat and pop the amaranth seeds in small batches, about 1 tablespoon at a time, swirling constantly until they puff and turn pale, 15 to 20 seconds per batch.

  3. Transfer the popped amaranth to a large bowl and stir in the chopped figs and toasted walnuts.

  4. In the same saucepan over medium heat, combine the honey and butter and bring to a gentle boil, stirring occasionally, until the mixture thickens slightly, about 3 minutes.

  5. Remove from heat and stir in the vanilla extract, sea salt, and cinnamon.

  6. Pour the hot honey mixture over the amaranth, fig, and walnut mixture and stir quickly until evenly coated.

  7. Transfer the mixture to the prepared pan and press firmly and evenly into the corners using a spatula or damp hands.

  8. Refrigerate until firm, at least 1 hour.

  9. Lift the slab from the pan using the parchment overhang, place on a cutting board, and cut into 16 bars.

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    Fig and Walnut Amaranth Bars With a Touch of Honey

    These no-fuss bars combine popped amaranth, chopped dried figs, and toasted walnuts in a honey binder that sets up chewy and firm once cooled. They make a portable snack or lunchbox treat and come together in one pan without any flour or baking. A pinch of salt and a splash of vanilla round out the sweetness.

    1 hr 30 min 16 bars 145 cal

    Ingredients

    • 1 1/2 cups amaranth seeds, popped
    • 1 cup dried figs, stemmed and chopped
    • 1 cup walnuts, toasted and chopped
    • 3/4 cup honey
    • 2 tablespoons unsalted butter
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon fine sea salt
    • 1/4 teaspoon ground cinnamon

    Method

    1. 1

      Line an 8-inch by 8-inch baking pan with parchment paper, leaving overhang on two sides for lifting the bars later.

    2. 2

      Heat a dry 6-quart saucepan over medium-high heat and pop the amaranth seeds in small batches, about 1 tablespoon at a time, swirling constantly until they puff and turn pale, 15 to 20 seconds per batch.

    3. 3

      Transfer the popped amaranth to a large bowl and stir in the chopped figs and toasted walnuts.

    4. 4

      In the same saucepan over medium heat, combine the honey and butter and bring to a gentle boil, stirring occasionally, until the mixture thickens slightly, about 3 minutes.

    5. 5

      Remove from heat and stir in the vanilla extract, sea salt, and cinnamon.

    6. 6

      Pour the hot honey mixture over the amaranth, fig, and walnut mixture and stir quickly until evenly coated.

    7. 7

      Transfer the mixture to the prepared pan and press firmly and evenly into the corners using a spatula or damp hands.

    8. 8

      Refrigerate until firm, at least 1 hour.

    9. 9

      Lift the slab from the pan using the parchment overhang, place on a cutting board, and cut into 16 bars.