If, like us, you're already looking for a snack the second you're done with a meal, then you'll be happy to find this recipe. Chef Marcela Valladolid, cohost of Food Network's The Kitchen, created these healthy but still delicious fruit-based snacks.
She calls them Aztec bars for their inclusion of amaranth and ancho chile powder, which — mixed with the sweet flavors of honey, fig, dates, peach, and chocolate — create a supersweet taste. Find the recipe below along with permission to eat these on the daily.
- 1/3 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons ancho chile powder
- 1/3 cup light brown sugar
- 1/4 cup popped amaranth
- 1/2 cup bittersweet chocolate, chopped
- 1 cup raw almonds, chopped
- 1/2 cup dried cranberries
- 1/2 cup dried figs, cut into quarters
- 1/2 cup dates, pitted and cut into quarters
- 3/4 cup dried apricots, cut into quarters
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon honey
- Preheat oven to 325°F and place the rack in the center of the oven.
- Line an 8x8-inch baking pan with foil and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and ancho chile powder.
- Stir in the brown sugar, popped amaranth, bittersweet chocolate, almonds, and dried fruit. Use your fingers to make sure that everything has been coated with the flour mixture evenly.
- In a separate bowl, using a stand mixer with a whisk, beat the egg, vanilla, and honey until thick, about 1 minute.
- Add the egg mixture to the fruit and flour mixture, and mix using a spatula until everything is coated with the egg mixture.
- Spread onto prepared baking pan, pressing to even out.
- Bake for about 30 minutes, or until batter is golden brown and has pulled away from the sides of the pan. Remove from oven and let cool.
- When cooled, lift bar from the pan by the edges of the aluminum foil. Use a sharp knife to cut into 16 even squares.
- 16 bars
- Cook Time
- 30 minutes