I have a few flavor combinations below for you. This standard recipe is meant to be played with and adapted to the flavors you love, and what you happen to have in your bulk foods stash. I used puffed amaranth as my grain of choice for these bars. Puffed brown rice cereal works just as well.
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| Traditional Fruit & Nute NICE Bar |
Amaranth, though is looks like a typical cereal grain (oats, wheat, etc.), it is a pseudo-cereal grain, of the family of quinoa and millet. Amaranth is gluten-free, an iron, calcium, and protein powerhouse.
Success Tips for NICE Bars:
- Don't try to substitute brown rice syrup with any other liquid sweetener. I tried honey, agave, maple syrup, and a touch of molasses-- nothing holds quite like brown rice syrup. You can find this at most well-stocked grocery stores and co ops.
- Press the fruit and nut mixture firmly into the prepared pan. Otherwise, you'll take them out of the oven and watch them crumble like sticky granola.
- Line your baking tray with parchment paper and lightly grease the paper, these bad boys are sticky- for real.
- Let them cool completely before cutting into bars.
Now! Onto this recipe! The flavor of choice that I'm featuring is a Coconut Almond Dark Chocolate NICE Bar. There was nothing NICE about them when I wouldn't share, I'll leave you to figure that one out on your own.
Coconut Almond Dark Chocolate NICE Bars makes 10 bars
puffed amaranth, sea salt, brown rice syrup
- 1 cup raw unsalted almonds, roughly chopped
- 1/2 cup raw unsalted cashews, roughly chopped
- 1/2 cup dried, unsweetened coconut flakes
- 1/2 cup puffed amaranth* or puffed brown rice cereal
- pinch sea salt
- 1/3 cup brown rice syrup
- 3 oz dark chocolate
Method
Preheat oven to 350 F. Line an 8-inch square baking pan with parchment paper, and lightly grease the parchment paper.In a large mixing bowl, combine nuts, coconut, puffed amaranth and sea salt. Add brown rice syrup. Mix with a wooden spoon until nuts and fruit are completely coated and beginning to stick together.
Pour the mixture into the prepared baking pan, distribute evenly. Cover with plastic wrap and press the mixture firmly into the pan, working into the edges of the pan. Remove plastic wrap, bake for 18-20 minutes. Remove from the oven, and let cool completely. I placed mine in the fridge overnight.
Once cooled, remove from pan, cut into 10 equal bars. In a double boiler or microwave, heat the dark chocolate until just melted. Dip fully-cooled bars into the chocolate, then place chocolate side up on a plate to set. I placed mine in the fridge for 10 minutes to set.
* To make puffed amaranth: Preheat a heavy bottomed pan over medium-high heat. The pan is hot enough when a drop of water beads up and dances across the surface. Add dry, uncooked amaranth to the pan, 2 Tbsp at a time, cover with a lid and shake. You'll hear it start to pop, like popcorn. This takes less than 30 seconds and goes from puffed to burnt quickly, so be careful. Remove from heat, and continue 2 Tbsp at a time. 2 Tbsp dry amaranth makes roughly 1/3 cup puffed amaranth. Note that if some of the amaranth is not puffed, it's ok, it's will add a little crunch and taste just fine.
These bars keep well at room temperature for 3-5 days, or in the fridge for up to two weeks- if they last that long ;)
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NICE Bar Variations
Traditional Fruit & Nut
Use a combination of almonds, pecans, cashews, and pepitas for the nuts, and dried tart cherries in place of coconut. Omit chocolate coating.
Ambrosia Delight
Use 1/4 cup dried coconut, and 1/4 cup chopped dried apricot for the fruit. Omit chocolate
Classic PB&J
Use 1/2 cup chopped, dry roasted peanuts in place of cashews. Use dried tart cherries and blueberries in place of coconut. Omit chocolate.
Seedy Bars
Use 1 cup almonds and cashews, 1/2 cup sunflower and pumpkin seeds, and 1/2 cup sesame, chia, and flax seeds for the nuts, omit fruit and chocolate.
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