|1 frozen banana, 1 tbsp peanut butter, 1 scoop brown rice protein powder, top with peanuts|
This fudge is made with carob, peanuts and raisins. I've come to appreciate fruit and nut treats, ever since making our Superfood Nut and Fruit Clusters.
|2 tbsp coconut oil, 1 1/2 tbsp sunflower seed butter, 1 1/2 tbsp carob powder, 1 tbsp brown rice syrup, stevia to taste, pinch of salt, handful of peanuts, handful of raisins|
A few days ago I picked up some amaranth at the store, I originally wanted quinoa, but noticed amaranth was cheaper for the same amount so I went with it. I tried cooking it as you would quinoa and let me tell you, it is very soupy! No wonder it's often used to make porridge!
*I've heard of popping amaranth before but always thought it would be a difficult process. Well turns out, it's not! It literally takes 20 seconds. Heat a wok or frying pan on medium heat, when pan is fully hot, add in just under 1 tbsp of amaranth and stir continuously with a wooden spoon. It will start popping after 3 seconds. Continue stirring until the un-popped seeds turn brown and popping slows. Only do a little bit at a time or else you will get burning.
|Popped amaranth and ground peanuts|
PEANUT-COCONUT CLIF BARS
1/2 cup ground organic peanuts
1/4 cup coconut, shredded
6 tbsp popped amaranth *see above for directions*
6 tbsp crushed organic cornflakes (fruit juice sweetened)
2 tbsp whole peanuts
1/4 cup brown rice syrup
Drops of stevia to taste
1/4 tsp vanilla bean powder
Pinch of sea salt
Combine all dry ingredients in a medium bowl, add brown rice syrup and combine with hands until a dough forms. Shape into "cliff bar" shapes. Makes 4 bars.
If you're in the mood for some more Sketch-Free Vegan Treats, check out our ebook Simple Sweets!