Alegria

AT A GLANCE

  • Serves 10 people

  • 100 gm (2 cups) puffed amaranth
  • 30 gm (2 cups) puffed millet
  • 30 gm dried figs, finely choppe
  • 20 gm crushed cocoa nibs (see note)
  • 300 gm honey
  • For greasing: vegetable oil
01   Combine amaranth, millet, dried figs and cocoa nibs in a large bowl and stir to combine.
02   Cook honey in a large saucepan over medium-high heat until just starting to caramelise (4-5 minutes), remove from heat, add a pinch of salt, stir to combine, then quickly stir in amaranth mixture. Spoon into a 21cm square cake tin oiled and lined with baking paper, smooth top, then stand until just cool to the touch (10-15 minutes). Remove from tin, cut into pieces with a hot knife, then cool completely. Alegria will keep stored in an airtight container for 3 days.
Note Cocoa nibs are available from select health-food shops.

This recipe is from the March 2012 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES , LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES , LISA FEATHERBY

Drinking Suggestion:

ESPRESSO. , suggested by MAX ALLEN

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