Alegria is a Mexican sweet treat, similar to a muesli bar, however instead of oats as the main ingredient this recipe uses puffed amaranth.
Similar to most traditional countries dishes Alegria has endless versions, with many variations on nuts, dried fruits and seeds.
The traditional version is generally a simple amaranth and honey mix.
For something a little different and to put my spin on the recipe I opted to add in bitter dark chocolate pieces. Additionally, I added my chosen dried fruit and nut combination that works brilliantly with honey. Using salted nuts will add a salty savory offset to the honey, while the sweet fig will complement the bitter chocolate.
Amaranth, itself is an ancient grain, similar to quinoa (a super grain with high protein and is gluten-free). Amaranth is a great source of vitamins and minerals, it keeps you regular and is said to lower bad cholesterol. Based on this, how could you not want to eat this ‘muesli bar’ alternative that has no processed sugar and is packed full of body loving nutrition.
Amaranth is fast becoming a health isle stable, where I was able to buy the puffed amarath (and grain amaranth) at my local supermarket.
- 70g dried figs
- 80g lightly salted almonds
- 125g 85% cocoa dark chocolate
- 100g popped/puffed amaranth
- 185g honey
- ¼ tsn salt
- Dice the figs, almonds and chocolate into very small pieces and place in a bowl.
- Add the amaranth to the fig mix and stir until well combined.
- Place the honey into a saucepan on a medium heat and cook for 4 minutes or until the honey is about to caramelize.
- Take the honey off the heat and stir through the salt.
- Pour the honey over the amaranth mix and stir until the mix is well combine and the honey is evenly covering all the mix.
- Line a 20cm x 20cm slice tin with baking paper.
- Spoon the mix into the slice tin and flatten the top until completely level.
- Place the slice in the fridge for 30 mins minumum to set.
- Remove the slice from the tin and cut into bars, enjoy!
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- Alegria recipe
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