Grain & Oat Bars

Step 1: Preheat oven to 350 degrees F.

Step 2: Spray a loaf pan (8 1/2 x 4)with Pam and then line it with parchment paper, leave an overhang on the long sides and then spray the paper with Pam.

Step 3: In a saucepan over high heat bring the dates and syrup to a boil. Reduce heat to medium high and boil, stirring often for 8-10 minutes or until syrup is reduced. Remove from heat and stir in the butter until it melts. Mash dates with a potato masher (an immersion blender will also work well) - you should have 1 cup of the mixture.

Step 4: In a bowl toss nuts and seeds with the amaranth and salt (oats - salt); stir in date mixture until evenly coated.

Step 5: Scrap half of the mixture in the pan and press until firm (very important or mixture will not stay together); add remaining and press until tightly packed.

Step 6: Bake, tenting with foil if browning too quickly, for 45-50 minutes or until loaf is darkened and firm around the edges. Transfer pan to a wire rack and let loaf cool in pan before turning out.

Step 7: Cut into thick 1/2 inch slices.

Step 8: If you want crisp bars, lay slices on a baking sheet and bake at 350 degrees F for 8-10 minutes or until crisp and brown.

Step 9: ***Loaf can be made 5 days ahead of time and kept tightly wrapped at room temp.