These yummy no-bake bars use only 2 ingredients: popped amaranto (amaranth) and chocolate. In Guatemala, this quinoa-like grain is most often grown as a cash-crop and mainly used for atol. When popped it has a rice krispy-like texture and taste. If atol isn't your cup of tea (pun intended, duh), try these instead!
The Bars Over low heat, melt the chocolate in a saucepan, stirring constantly. When the chocolate is completely melted, turn off the heat and stir in the popped amaranto. Use enough amaranto to get an even chocolate-to-amaranto ratio. When the amaranto is evenly coated, turn it onto a flat dish. To avoid stickiness later, you can line or grease the dish (I used a coffee filter). Using a spoon, smoosh and shape the amaranto into a flat rectangle. Cover and let sit for a few hours until it hardens. When the rectangle has hardened, slice it into squares and voila! Bonus: amaranto, like quinoa, is a super-grain. Chocolate-y and healthy? Yass. ¡Provecho! xx Chabi *Adapted from a recipe by The Other Side of the Tortilla
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Authorjuicy & chabi - 2 chavas cookin up a storm Archives
November 2016
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