This crunch is a healthy-err version of a peanut brittle or muesli bar. Don’t feel tied down by the nuts in your pantry. (And certainly, never let a nut tie you down in the pantry.) Whilst the recipe called for cashews, there was nary a one to be seen in my household. I used what nuts I had, almonds and pecans. Walnuts or hazelnuts would also be totally ace.

Generally speaking, eating a handful of nuts a day is not a bad thing. They are chock full of healthy fats and can assist in lowering cholesterol. Anyone with nut allergy issues may like to try substituting the nuts with a combination of pumpkin seeds, sunflower seeds, flaxseeds and hempseeds.

Alongside all of this nutty goodness, there is the addition of the quite excellent gluten-free crazy perfectly sphere shaped grain, amaranth. This grain can be traced back to ancient Aztec times. (Nothing like a spot of cereal when you have just finished sacrificing someone.) In the gluten-free grain stable, it is a winner. High in protein, iron, the amino acid lysine, magnesium calcium and fibre. Amaranth is also low in carboyhydrates.

This super poppy, crispy snack is akin to a light rice bubble bar and is a little bit sweet, a little bit savoury. It is the perfect crunchy tidbit to quell those afternoon hunger cravings.

Thanks to my dear friend N, who passed on this recipe. This post is dedicated to all the nuts in my life. Including myself.

AMARANTH AND NUT CRUNCH

WHAT YOU NEED
2 cups popped amaranth
1 cup roasted unsalted cashews (I used pecans), roughly chopped
1 cup almonds, roughly chopped
25g butter, melted
2 tbl rice malt syrup
1 tbl honey
A drizzle of vanilla essence (or 1/4 tsp vanilla bean powder)
Big pinch sea salt

HOW YOU DO IT
Preheat an oven to 150C and line a large baking tray with non-stick baking paper.
Place all of the ingredients in a large bowl and stir until they are well mixed and wet. They won’t really stick together.
Pat the mixture onto the tray.
Place in the oven and cook for 20-25 minutes until golden.
Let the mixture cool on the tray then snap into shards.
You will have trouble stopping yourself from eating it all.
Store in an airtight container.

Recipe given by a friend, no idea where it came from before that.