How crazy is it that it’s already October? I feel like I say that every single month but it amazes me how quickly the time seems to pass by. Soon enough I’ll be 30 and passing up nights out to watch Netlix and eat Boom-Chicka-Pop. Okay, so I already do that. Whatever. If you guys caught my date pumpkin bread last week, then you already know that I’ve kicked off fall flavor season and I’m not stopping now.
How are you guys enjoying the first few days of fall? We’re indulging on winter squash, root veggies, and drinking our body weight in warm tea. I’ve pulled out the plaid but haven’t put the Birkenstocks away quite yet. OH, that and trying to get rid of the
mouse mice in our apartment. I can’t handle all the mouse poop on every baking dish. UGH.
We’re also painting the “bike closet” this weekend and organizing so we can get six bikes into one little space – gotta be creative when you’re living in an apartment with eight of them. I’ll share some before and after pictures next weekend in case you need some ideas of your own.
I got the inspiration for these bars from Minimalist Baker’s vegan protein bars. I had never cooked with popped amaranth before and it seemed like a super great way to add some new grains into my diet.
No Bake Pumpkin Bars
Servings: 9-12 bars
Time: 25 minutes
- 8 dates, pitted
- 1/2 cup pureed pumpkin
- 1/2 cup amaranth
- 1/4 cup peanut butter
- 1/2 cup chopped pecans
- 2 TBSP chia seeds
- 2 TBSP pepitas
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- Line an 8×8 or 9×9 inch baking pan with parchment paper.
- Place dates in a medium sized bowl. Cover with boiling water until there is about an inch of water above the dates. Let them sit for about 10 minutes.
- Meanwhile, pop* amaranth in a medium stove pot (with lid) over medium to high heat. I found that hotter was a bit better for me as the amaranth wouldn’t pop very quickly unless it was hot. All stoves are different so you might have to play around a bit.
- Add a few tablespoons of amaranth to your pot and cover immediately. Use both hands to swirl the pot around over the heat. They should begin to pop immediately, or at least within 2-3 seconds. Remove them from heat around 10 seconds, else they will burn.
- Dump popped grains into a small bowl. If they are burnt (which you will smell) you can easily toss them, or transfer them to a larger bowl batch by batch. Once all the grains are popped, combine with remaining dry ingredients (everything except peanut butter, pumpkin, and dates).
- Drain dates and transfer to a food processor. Pulse the dates until they become a thick, goopy paste like substance. There should be no chunks.
- Combine peanut butter, dates, and pumpkin in a medium sauce pan over low-medium heat. Stir continuously until peanut butter is just melted. Transfer to the bowl with dry ingredients and mix until all ingredients are combined.
- Pour mixture into your baking dish and use a spatula to spread evenly. At this point you can use either your hands or the underside of a measuring cup to pack the mixture down tightly. Cover and place in the freezer for 15-20 minutes, or until firm.
- Cut bars and store in an airtight container in the fridge for up to 1 week or freezer for up to 1 month.
If you’re enjoying all these fall recipes, stay tuned for fall muesli and hopefully pumpkin cinnamon rolls. I might even make them in the slow cooker.
*Popping method originally from craftsy.com.
**Inspiration for this post from the lovely Minimalist Baker who never fails to deliver.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Annika at We Must Be Dreamers.
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