Amaranth and blueberry breakfast bars

Ingredients

Dry

• 175 g raw amaranth, soaked
• 100 g rolled oats
• 50 g raisins
• 50 g dried cranberries
• 35 g sunflower seeds
• 35 g pumpkin seeds
• 25 g chia seeds
• 2 tsp cinnamon
• 1 Tbsp lucuma powder
• 30 g goji berries
• 30 g almonds
• 50 g pistachios, crushed

Wet

• 3 Tbsp coconut oil
• 3 Tbsp maple syrup
• 100 g nut butter or tahini
• 100 g banana, mashed
• 125 g blueberry chia jam

Steps

1. Soak the amaranth in double the volume of water with 1 tsp salt for 8 hours. Drain and rinse.
2. Preheat the oven to 180 °C and line a baking tray with parchment.
3. Put the amaranth in a processor with the oats, dried fruit, seeds and cinnamon. Whizz briefly to combine.
4. Melt the coconut oil and maple syrup in a small pan over medium heat. Stir in the nut butter or tahini, remove from the heat and add the banana.
5. Add the amaranth mixture and whizz to combine. Spread evenly on the tray, pressing down firmly with the back of a spoon.
6. Bake for 45 min, or until a knife inserted into the centre comes out clean. Cool on a rack for 10 min.
7. Spread with the chia jam, then sprinkle with berries and nuts, pressing them in so they stick.
8. Let cool completely before cutting into bars.