By Annelise McAuliffe
Easy to make at home, these energy bars were created at the lavish Viceroy Zihuatanejo Hotel by Chef Paco Isordia. Chef Isordia created the healthy Aztec Energy Bars to reward guests who commit to working out while on vacation. Made with the ancient Mexican, gluten-free grain, Amaranth, this was once thought to be the food of the gods because of its amazing sustaining potential. Create your custom bar with a mixture of nuts, seeds, and dried fruit and reward yourself for your hard work, too.
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Amaranth Aztec Energy Bars
- Total Time: 60 minutes
- Yield: Makes 16 1x
- Diet: Vegetarian
Description
Chewy, protein-packed bars inspired by Mexicos Pacific coast.
Perfect post-workout or as a satisfying afternoon snack.
Ingredients
- 4 cups (946 ml) oats
- 2 cups (473 ml) shredded coconut
- 1 cup (237 ml) sliced almonds
- 1 tbsp olive oil
- 1/2 cup (118 ml) organic honey
- 1 1/2 cups (355 ml) diced dried apricots
- 1 cup (237 ml) diced candied figs
- 1 cup (237 ml) dried cherries
- 1 cup (237 ml) dried cranberries
- 1 cup (237 ml) chopped walnuts
- 2 cups (473 ml) amaranth
- 1 cup (237 ml) Agave syrup
Instructions
- Combine the oats, coconut, walnuts, amaranth, and almonds in a large bowl.
- Stir the olive oil and honey together in a small bowl and pour over the oat mixture. Stir with a wooden spoon until completely mixed.
- Spread the mixture on an oven tray and bake at 375°F (190°C), stirring occasionally with a spatula, until golden brown, about 40 minutes.
- Blend in the dried fruits and return to the oven for about 5 more minutes.
- Bring the agave syrup to a boil.
- Transfer the energy bar mixture to an oiled tray to prevent sticking.
- Add the hot syrup to the mixture and combine thoroughly with a spatula.
- Using a rolling pin, flatten and compact the mixture.
- Once hardened, transfer to a cutting board and cut into bars.
Notes
- To prevent sticking, line your baking tray with parchment paper before adding the mixture.
- For a sweeter bar, increase the agave syrup to 1.25 cups.
- Store bars in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Oven-Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 5
- Protein: 5
Find it online: https://honestcooking.com/amaranth-aztec-energy-bars/
Frequently Asked Questions
Do I need to pop the amaranth before using it in these energy bars?
Yes, popped amaranth is the base of this recipe. To pop it, heat a dry pan over high heat and add a tablespoon at a time, stirring constantly until the seeds puff up, which takes about 15 to 20 seconds per batch. 
What holds these amaranth bars together without a binder like eggs?
A combination of honey or another liquid sweetener mixed with nut butter acts as the binding agent. Make sure to press the mixture firmly and evenly into the pan so the bars set properly as they cool.
How should I store these bars and how long do they last?
Store them in an airtight container at room temperature for up to five days, or refrigerate for up to two weeks. Separating layers with parchment paper prevents sticking.
I’m going to try these for sure!
The amaranth needs to be popped and softened first which not disclosed in the recipe. Also the oven temperature is missing. I baked according to the recipe with the oven at 375 for 40 minutes. This recipe has potential but is poorly written and incomplete.
I tried it exactly according to recipe but it doesn’ taste right. the amaranth needs to be precooked.
I’m going to try this! What temp do you bake it at? I’m assuming you are using dry amaranth seed/grains, is that right?
Thanks for the recipe.Do you have to pop the amaranth first?
When do you add the amaranth?
It should be added with the oats, coconut, walnuts and almonds. The recipe has been update, happy baking, Zee!