Puffed amaranth, chia, sesame, flax, pumpkin, almond, chocolate granola bars


This huge collaboration with DM-Drogeriemarkt “forced” me finally to eat healthy. I’m very thankful for that, ’cause I really need to change my nutrition habits, because of my health. My body doesn’t react normally with a lot of food lately, so gradually I’m changing my habits. It’s very difficult, ’cause I really love to eat everything, but now days there are a lot of great healthy substitutions for all that delicious food.

If someone told me year ago I would be puffing amaranth, I would say you’re crazy! But as you see I’m puffing amaranth! 🙂

It’s a little bit difficult if you’re doing that for the first time, but it only takes a little bit of practice to get it right without burning it, but once you do, it can be fun! Kind of like making popcorn. And if you don’t have amaranth, you can substitute quinoa.

This “no bake” granola bars are full of superfood, full of protein and omega 3’s.

They can be stored in an airtight container in the refrigerator for up to 2 weeks. 😉


3/4 cup DMbio nuts

3/4 cup DMbio cereal from 5 types of grain

2 teaspoons lemon zest

1/2 cup DMbio almond paste

1/2 cup DMbio honey 

1/2 cup DMbio chocolate paste

1/4 cup DMbio sesame seeds

1 teaspoon DMbio vanilla bourbon extract

1/4 cup of DMbio chia seeds 

1/4 cup pumpkin seeds

1/4 cup DMbio flax seeds 

1/4 cup of “popcorn” DMbio amaranth



With roller roughly chop nuts (leave bigger pieces)

Pop amaranth (Start with just a small amount of amaranth in case it burns, about 1 teaspoon. Add it to the pot, cover with a lid and count to five. Then gently shake the pot to move it around and count to five again. Shake one last time, count to five and then remove it from the heat and transfer to a bowl. It shouldn’t be in there for more than 15 seconds total or it will burn. Allow the pot to reheat before trying the next batch. Sometimes all of it doesn’t pop and that’s okay. Just try your best to scoop out the popped portions from the bowl to use in the recipe.)

Line baking dish with parchment paper and then set aside

Combine the nuts, cereal, amaranth, pumpkin, chia, flax, sesame seeds and lemon zest in a large bowl and stir together

Next add the honey to a small saucepan along with almond paste and dark chocolate and melt together over medium heat for 5 minutes, stirring to combine

Remove the pan from the heat and then stir in the vanilla extract

Pour the mixture into the large bowl with the seeds and mix together

Transfer the mixture from the bowl to the baking dish and press down with your hands until the top surface is smooth and edges are flush against the dish (you can also use the back of a spoon to help smooth it down)

Place the dish in the refrigerator for 4-6 hours to set

Remove it with the parchment paper from the dish and then slice 12 separate bars