I am not the only one thinking about amaranth in recent days. After I posted my popped amaranth energy bars recipe on Thursday, I stumbled upon the following article about amaranth, published just three days earlier:…
[Post #81 for 100 days of Vegan, Gluten-Free, Portable Power Pucks]
I am ambivalent about sharing this recipe.
Why? Because, based on my own experience, making and eating the results can (swiftly) develop into an obsession.
Then again, it’s an obsession based on deliciousness and great nutrition, coupled with ease and convenience, so I might as well divulge all. So, without further reservation, allow me to introduce you to my Grain-Free Granola Bar Bites!…
[Post #27 for 365 days of Vegan, Gluten-Free, Portable Power Pucks]
Eat more vegetables.
Eat more plant-based protein.
Eat more fiber.
Eat less sugar.
Eat more omega fatty acids.
Good grief. The mandates can be overwhelming. Especially when you have to be out of the front door by 7 am.
I’m here to help. With carrot cake power pucks. Eat one (or two!) and check off all the items on the list.
These also satisfy the most important breakfast checkpoint: delicious.
These came about with some experimenting with my favorite flour, chickpea flour. In addition to being gluten-free and vegan, these moist, perfectly sweet pucks are also oil-free and nut-free, too. The key is the combination of lots of carrots, unsweetened applesauce, and flaxseed meal.
I added a small amount of raisins, too; I like to chop them up before adding, which allows me to use a small amount while still delivering the sweet bits throughout. You can use any other dried fruit in thier place, or leave them out entirely. I added a sprinkle (only about a teaspoon total; it doesn’t take much) of hemp hearts for a touch of crunch and added beauty; add them or leave them out as you like!
Decadent, frugal, portable, packed with power, this just may be the carrot cake of your power hungry dreams.
Puck on. people!