Lemon Amaranth Seed Bars

“It’s a James Taylor day, Theresa,” I just wrote to my sister. We seem to use JT the same days, it’s so weird, to lift our spirits, and boy, does it work! I didn’t need it today, but used it to raise my spirits even higher! I listened to the rain last night and and was so happy, after two weeks of no rain, for all the plants and trees. Whew! That was getting close. Yes, I could water them by hand, but don’t have enough water on the land for more than a two-week drought, whew! And, its the full moon, thus a perfect time to plant a line of sunflower seeds up and down the long driveway. I was so happy, I weeded around each of the fifty main trees, and made sure their rock circles were intact. All while having JT cranked up high. Time to celebrate with some Lemon Bars! The amaranth I collected from my own land, washed and sprouted!

“Love Lies Bleeding,” is the common name for Amaranth!

Recipe of the Day: Lemon Amaranth Bars:


2 1/2 c. of puffed amaranth (or other puffed gluten free grain)

1/2 c. sunflower seeds, roughly chopped
1 tsp lemon zest
1/3 cup Stevia Syrup (see my post for Stevia Syrup and pancakes)
2 T. coconut crystals
2 T. coconut oil
1/3 c. almond butter (or other nut/seed butter)
1/2 c. chocolate pieces
A pinch salt
1/2 tsp vanilla powder

Mint to garnish – optional

Grease and line a 9 x 9″ squared cake tin with coconut oil. Mix the amaranth, seeds and lemon zest together in a large bowl. In another bowl, mix the Stevia syrup, coconut sugar, coconut oil and almond butter. Stir in the chocolate, the vanilla powder and salt. Add to the amaranth mixture and press into your pan. Cool, then freeze 20-40 min or chill one-two hours until set. Peel off thbaking paper and slice. Cover with more melted chocolate, coconut crystals or lemon zest, if desired, adding the mint leaf to garnish.

Word of the Day: crecer – to grow

Tip of the Day: Don’t eat things before asking the locals – they could be poisonous. And some things look like others – so be sure. Don’t just google it!

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