Kiwicha Bars
Meet quinoa’s cousin, kiwicha. AKA amaranth.
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Kiwicha is a pre-Columbian grain packed with protein, fiber, vitamins and minerals. We all know how healthy quinoa is, right? Well, Kiwicha is its close relative, which should say it all. It has a mild, earthy flavor and puffs up beautifully when heated.
These Kiwicha Bars not only have the super grain, but are filled with nutritious oats and a variety of seeds. The addition of dark chocolate, flaky salt, and honey keep them crave-able, while still being a quick go-to for a healthy snack. They also stay fresh at room temperature for up to 3 weeks, making them a great meal prep item.
Kiwicha Bars Recipe
Yield: 24 squares
Ingredients
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1/4 cup brown sugar
3/4 cup honey
2 Tablespoons + 2 teaspoons coconut oil
1/4 cup peanut butter
1 teaspoon vanila extract
2 1/3 cup quick oats
1 cup puffed kiwicha aka amaranth ( you can buy this puffed or puff your own)
1/3 + 1/8 cup roasted pumpkin seeds
3 Tablespoons chia seeds
3/4 cup dark chocolate chips
2-3 teaspoons flaky sea salt
Directions
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1. Prepare a deep 9x13in pan by lining it parchment paper.
2. In a medium size mixing bowl mix together your oats, kiwicha, pumpkin seeds and chia seeds the set aside.
3. In a small sauce pan combine your brown sugar, honey and coconut oil and cook on medium heat until mixture reaches 260 degrees. Then immediately remove from heat.
4. Add your peanut butter and vanilla extract to the cooked, stovetop mixture and mix everything until combined.
5. Pour cooked ingredients over the dry ones in your mixing bowl and mix everything until thoroughly combined.
6. Pour mixture into your prepared pan and spread it all around until you have an even, smooth surface. Then put it in the fridge for 10 minutes.
7. In a heat safe container add your dark chocolate and microwave for 10 second increments, stirring between each time, until melted.
8. Remove tray from the fridge and with a spoon drizzle melted chocolate all over and immediately sprinkle your flaky sea salt while the chocolate is still loose.
10. Pop it all back in the fridge for 5 min and then lift up parchment paper to easily lift up your creation right onto a cutting board.
11. Cut into 24 pieces or as many as you'd like.
These can be stored at room temperature (for 3 weeks) in an airtight container or in the fridge (for 2 months).
ENJOY!