Aztec Granola Bars

Ingredients

• 1/4 cup raw amaranth
• 1/4 cup pre-washed raw quinoa
• 1 cup dried pepitos (pumpkin seeds)
• 1/2 cup dried apricots
• 1/2 cup raisins
• 1/4 cup honey
• 1/4 cup maple syrup
• 3 tsp. coconut oil
• 1/2 teaspoon salt

Directions

1. Line a 9-inch square pan with lightly greased parchment paper. Preheat the oven to 350°F.
2. Heat a large skillet over medium-high heat. Add 1/2 teaspoon of the coconut oil, about half the salt and add about 1/4 cup of grain - just enough to cover the bottom of the pan with a single layer. Stir grains with a wooden spoon as they pop. As amaranth grains pop they change from dark yellow to white, while quinoa grains turn a toasted brown color. Repeat for the second batch. Watch carefully to avoid burning. Once popped, remove them from the heat and transfer to a plate to cool. Be sure to allow the grains to cool before using.
3. Coarsely chop the fruit and pepitos.
4. Add quinoa, amaranth, and chopped fruit and pepitos to a medium bowl.
5. Mix in the honey, maple syrup, 1 tsp. coconut oil and salt, and now you're ready to sculpt!
6. This mixture should be very pliable and easily shaped into symbols, figurines, and letters. Great for kids and also a really nice culinary ceremony for us adults. Just be sure to keep the sticky sculptures relatively flat, like a gingerbread man.
7. Once you've shaped your granola, place the bars into the parchment paper lined pan, which has been lightly greased using the remainder of the coconut oil, and tap down with a greased plastic spatula.
8. Bake mixture in the oven for about 15 minutes, or until it starts to turn golden brown. Remove from the oven and let cool. Peeling back the parchment paper, lift the bars from the pan. Make sure to cool thoroughly before eating.
9. Store bars in an airtight container, between layers of wax paper. Should keep for up to one week.

TIP: To turbo-boost your bars, add one tablespoon of maca powder and one tablespoon of cacao powder to this recipe. VAVOOM!! GODLY GRAINS!