Peanut Butter Amaranth Logs

Long before store-bought protein bars existed, this was the homemade health-food version: a hand-rolled log of peanut butter, tahini, and honey bound with toasted amaranth flour, coconut, sunflower seeds, and bran. Dense, nutty, and packed with plant protein.

Amaranth is the unsung hero here. The ancient Aztec grain is a complete protein, packs more lysine than wheat, and delivers a slightly sweet, earthy flavor when toasted. The brief 300°F (150°C) oven toast wakes up its nuttiness and makes it more digestible.

Dividing the amaranth-coconut mixture is the move worth getting right. Half goes into the dough for body, the other half coats the outside, giving the logs that signature crusty, toasted exterior that contrasts beautifully with the soft, fudgy interior.

Pro Tips

• Use creamy peanut butter (the natural kind separates and works fine if stirred well first), but skip the no-stir style. The added sugar and palm oil makes the logs dense and oily.
• Use fine, unsweetened shredded coconut as the recipe note advises. Large flake coconut won’t bind into the logs cleanly.
• Toast the amaranth and coconut just until you smell them, around 12 to 15 minutes. Burned amaranth tastes harsh and ruins the bars.
• Wet your hands with cold water when rolling, the dough is sticky and dry hands fight you.
• Refrigerate at least an hour before serving so the honey and nut butters set into a sliceable, hand-held bar.

Variations

• Substitute almond butter for peanut butter for a less savory, more dessert-leaning bar.
• Add a quarter cup of dried cranberries or chopped dates for natural sweetness and chew.
• Roll the finished logs in melted dark chocolate for a candy-bar-style finish.