This Alegría recipe was shared with us by Bob’s Red Mill for their Grains of Discovery Event. This is an interesting recipe because it has such a high mineral content for a sugary treat. The amaranth, pumpkin seeds, and blackstrap molasses offer noteworthy amounts of natural calcium, magnesium, vitamin B6 (riboflavin), and even iron. If cut into 9 squares, each Alegría treat offers approximately 25mg of non-dairy calcium. This may not seem like much, but considering the nutritious package, it definitely counts!
Special Diet Notes: Alegría – Amaranth Candy
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and generally top food allergy friendly. To note, amaranth is a gluten-free pseudo-grain that is more akin to Swiss chard than wheat.
- Heat a wide-bottomed pan with a lid over medium-high heat. Add 1 tablespoon of the amaranth to the pan, cover and cook over medium-high heat until most of the grains have popped, about 30 seconds. Transfer to a bowl. Repeat with remaining amaranth, 1 tablespoon at a time. Add pumpkin seeds to popped amaranth.
- Heat sugar in a deep pot over medium heat. The granules will slowly begin to melt. Add molasses. When molasses begins to boil steadily, stir to incorporate the sugar. Remove from heat and immediately add popped amaranth and pumpkin seeds. Stir well to coat.
- Quickly transfer to a parchment lined 9 x 9-inch pan and spread evenly with a spatula. Immediately cut to desired size. Let cool before serving.