My lovely bestie, Juliet, said, “These taste like yoga.” What a saying!
20 raw pecan halves
1 tbsp cinnamon
2/3 cup of amaranth dry
4 tbsp. Flax seed + 5 tbsp. Water (flax egg)
8 pitted Medjool dates
Cook the amaranth accordingly to the box instructions. In a food processor, blend the dates and mix into the amaranth. Add the pecans to the processor for 3 pulses, until they are chopped, not ground. Add the pecans, flax egg and cinnamon to the amaranth. Mix well and flatten onto a pan. Refrigerate overnight and cut into 8 bars (or balls, if preferred).
They are extremely chewy! Be sure to store them with wax paper so they don’t stick together. Feel free to add oat flour if you you want a more dense bar.
Per bar: 175 Calories, 6.1 g Fiber, 4 g Protein