By Irene Hayton
This is a variation of the Energy Bites recipe (listed under Appetizers and Snacks) which has been updated to reduce the amount of sweeteners and to save time by not toasting the amaranth before cooking it.
You can substitute peanut butter for the cashew butter. See the November 2002 Health Tip for information about amaranth and the October 2005 Health Tip for information about hemp seeds.
- ½ cup (125 ml) cooked amaranth (see below for how to cook amaranth)
- ¼ cup (50 ml) cashew nut butter
- 1 tablespoon (15 ml) sesame seeds
- 1 tablespoon (15 ml) unpasteurized honey
- 2 teaspoons (10 ml) pure cocoa powder
- unsweetened shredded coconut (to roll Energy Bites in)
Combine all ingredients in a medium bowl and mix well. Shape into 1-inch balls and roll in coconut. Store in an airtight container in the refrigerator. Makes about 20 balls.
To Cook Amaranth:
- ½ cup (125 ml) filtered water
- ¼ teaspoon (1 ml) unprocessed sea salt
- ¼ cup (50 ml) amaranth
Place the water and sea salt in a medium saucepan and bring to a rolling boil. Turn the heat down to low and stir in the amaranth. Cover with the lid slightly ajar and simmer for 20 to 25 minutes, or until all the water has been absorbed. Turn off the heat, cover tightly, and let it sit for 5 more minutes. Allow amaranth to cool before using in Energy Bites.
If you have time, you can toast the amaranth before cooking it. To do so, heat a skillet over medium-high heat. Add the amaranth and toast it, stirring constantly, for about 5 minutes.