Mexican cuisine · Desserts & Sweets

Alegrías (Amaranth Bars)

Puffed amaranth bound in piloncillo syrup, pressed with raisins and walnuts into crunchy bars.

Ingredients · for 8 servings

• 150g puffed amaranth
• 200g piloncillo (or brown sugar)
• 3 tbsp honey
• 80ml water
• 60g raisins
• 50g walnuts
• 40g pumpkin seeds
• 1 dash lime juice
• 1 pinch salt

Instructions

1. Line a baking sheet with parchment paper, roughly chop the walnuts and set aside within reach along with the raisins and pumpkin seeds.
2. Roughly chop the piloncillo and simmer with the water, honey, lime juice and salt over medium heat for 8–10 minutes until the syrup forms threads and a drop in cold water sets firm immediately.
3. Remove the pot from the heat and quickly fold in the puffed amaranth until every grain is glossy and coated – the syrup sets fast.
4. Stir in the raisins, walnuts and pumpkin seeds, and transfer the mixture immediately onto the prepared baking sheet.
5. Cover with a second sheet of parchment paper and press firmly with a rolling pin to about 1.5cm thick – the firmer the press, the better the bars hold together.
6. While still warm, cut into bars, let cool completely and serve, storing airtight.