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Frozen Yogurt Berry Amaranth Bars

Active Time: 20 minutes / Freeze Time: Overnight

Makes 12 servings

Nutrition Corner: Amaranth
Amaranth is a nutrient rich pseudo-grain, similar to quinoa. While amaranth is enjoyed and used in dishes as a grain, amaranth’s nutrition profile is actually more similar to green leafy vegetables. Amaranth is often referred to as a food of the Aztecs, and has lost its familiarity today. Amaranth can be simmered like other grains, or popped like popcorn. Amaranth can be ordered online, found in grocery stores near other grains or in the gluten-free section, or in the bulk section of health food stores.


  • 4 tablespoons amaranth
  • 1/2 cup dry roasted almonds, chopped
  • 1 teaspoon cinnamon
  • 2 cups full fat unsweetened yogurt
  • 2 teaspoons vanilla
  • 1 tablespoon raw honey, liquid
  • 1 tablespoon almond butter, runny
  • 2 cups blackberries, fresh or frozen


  1. First, pop your amaranth (wear oven mitts for this). To pop amaranth, use a tall stainless steel pot that has a lid. The key to popping amaranth without burning it is to make sure your pot is hot enough. Heat your pot over medium-high to high heat. While the pot is heating, place a medium sized mixing bowl near you (you will transfer your popped amaranth into this bowl). Test to make sure your pot is hot enough by adding a small drop of water. If it immediately sizzles, it is ready.
  2. Add 2 tablespoons amaranth to your pot, cover, and quickly starting sliding/gently shaking the pot back and forth just above your heat source so the amaranth slides around the bottom of the pan. If your heat is set correctly, you will begin to hear popping within 3 seconds. Once the popping begins to slow down, immediately transfer popped amaranth to the bowl. If you wait too long, the amaranth will burn.
  3. Return pot to heat for 15-30 seconds and repeat with remaining amaranth, 2 tablespoons at a time, until you have 2 cups popped amaranth. Let cool completely.
  4. Once cool, add almonds and cinnamon and mix to combine.
  5. In a separate mixing bowl combine yogurt, vanilla, raw honey, and almond butter. Mix well.
  6. Add dry ingredients to wet ingredients and gently combine. Fold in blackberries.
  7. Line a 9 x 9 pan with all natural parchment paper. Pour mixture into the pan and spread evenly. Cover and freeze for 4 hours.
  8. Remove from freezer and let thaw for 15 minutes (or until you are able to cut with a knife). Cut into 12 bars and store in a zip lock bag in the freezer. Enjoy 1-2 bars for breakfast, and 1 bar as a snack.