Wake up with the perfect tasty start to your day!

Amaranth adds extra crunch!

Amaranth & Blueberry Breakfast Bars

By Kate Turner, from Superfood Breakfasts

Makes 16 | Prep 15 mins plus soaking | Cook 45 mins

INGREDIENTS

• 175g (6oz) raw amaranth (soaked weight 250g (9oz))

• 100g (3½oz) rolled oats

• 50g (1¾oz) raisins

• 50g (1¾oz) dried cranberries

• 35g (1¼oz) sunflower seeds

• 35g (1¼oz) pumpkin seeds

• 25g (scant 1oz) chia seeds

• 2 tsp ground cinnamon

• 3 tbsp coconut oil

• 3 tbsp maple syrup

• 100g (3½oz) nut butter or tahini

• 100g (3½oz) banana, mashed

• 125g (4½oz) blueberry chia jam (see page 21)

• 30g (1oz) goji berries

• 30g (1oz) flaked almonds

• 50g (1¾oz) pistachio nuts, roughly crushed

METHOD

1 Soak the amaranth in double the volume of water with 1 tsp salt for 8 hours, then drain and rinse.

2 Preheat the oven to 180°C/Gas Mark 4. Line a shallow 30x19cm (12x7¾in) baking tray with non-stick parchment.

3 Put the amaranth in a processor with the oats, dried fruit, seeds and cinnamon. Whizz briefly to combine.