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12 Serves
87 Mins
In a large heavy-bottomed pot, toast the amaranth seeds over medium heat until they pop like tiny popcorn, then set aside.
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MexicanVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
9 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
60 mg / 1,250 mgPotassium
66 mg / 4,700 mgSodium
3 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 gIn a saucepan, combine the honey and sugar, heating until the mixture reaches a soft-ball stage.
Pour the hot honey mixture over the popped amaranth and stir thoroughly with a wooden spoon to ensure even coating.
Press the mixture firmly into a greased baking pan using a spatula and allow it to cool and set completely.
Once set, use a knife to cut the bars into desired squares and serve.
19
g76
g12
g
American
Ghanaian