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Don't mess with these chefs! Back row: Dawn, Chris, Dano, Greg, Craig, Mikey, CJ, and Bernard. Front row: Scotty, Sam, Tia, and Simon.

March Producer of the Month

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Recipe: Popped Amaranth Bars PDF Print E-mail


  • 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


  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”.