1/2 cup amaranth (not yet popped)
3 tablespoons liquid and thick honey
2 tablespoons cacao powder
¼ cup pumpkin seeds
¼ cup pomegranate seeds
Pinch of salt
Heat a pan until it’s very hot. Add the amaranth little by little, 1 tablespoon at a time.
The pan should be really hot, otherwise the amaranth doesn’t pop. It’s important you don’t add to much amaranth at once, because it takes too long for all seeds to pop and the ones that have already popped tend to burn.
Cover the pan with a lid and watch closely because they will pop quickly.
Put the popped amaranth seeds into a bowl on the side.
Go through the whole amount until done.
Now put the honey into the pan and heat very briefly – now on low heat – add the popped amaranth, cacao, pumpkin seed, pomegranate seeds and salt.
Stir until everything is well mixed.
Turn off heat and pour mixture into a small baking tray to form, press it until dense.
Let cool and dry for about 30 minutes, then take out and cut into bars.