Sign up for our monthly email
Everyone is welcome to enjoy and shop our store!

SAVE!!!
collage.png

 truckad

 Calendar of Events & Classes
bfc eventcalendar_04_april2017

Food For Thought Newsletter
bfc fft_april_2017-web_page_01

 

fft-archive-info

Gift Cards!

coop gift card

 A great gift idea
for any occasion!

Healthy Food for All!

Anne, of Boston Post Dairy, in the cheese-making room.

The goats of Boston Post Dairy

April Producer of the Month

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
Recipe: Popped Amaranth Bars PDF Print E-mail

Ingredients

  • 8 oz amaranth
  • 6 Tbs honey
  • 6 Tbs agave
  • 6 Tbs coconut oil
  • 6 Tbs sunflower seeds
  • 6 Tbs pumpkin seeds
  • 1/2 cup diced dried apricot
  • 1/4 cup sultana raisins
  • 2 Tbs shredded desiccated coconut

Directions

  1. In a very hot deep-sided skillet or pan put one tablespoon of amaranth at a time and stir constantly for about 20 seconds. Be careful not to burn. 
  2. Put the popped amaranth in a bowl and continue in this manner until you’ve done it all.
  3. In a saucepan large enough to hold all the ingredients, cook the honey, agave and coconut oil over medium high heat until they begin to caramelize.
  4. Add the rest of the ingredients and stir well to coat with the syrup.
  5. Transfer to an 8” baking square, lightly oiled, pushing the mixture firmly into the corners.
  6. Cool thoroughly. When firm cut into 16 squares, about 2” X 3”.