Continue until you have roughly 1 1/2 cups popped grain (amount as original recipe is written // adjust if altering batch size). As you go, add your popped grain into a small mixing bowl first to ensure none are burnt. Then transfer to a larger bowl so you don't mix any burnt grain with perfectly popped grain. Set aside.
Add popped amaranth a little at a time until you have a loose "dough" texture. Be careful not to add too much or the bars can lose their tackiness and won't stick together. I found roughly 1 1/4 cups to be about right (amount as original recipe is written // adjust if altering batch size). Stir with a wooden spoon or use hands to disperse mixture evenly.
Transfer to freezer to set for 10-15 minutes or until firm to the touch. Then lift out and slice into 9 bars (amount as original recipe is written // adjust if altering batch size). Enjoy as is, or drizzle with a bit of melted dark chocolate (optional).
*Popping method from Craftsy.com. If you can't find amaranth, you can also sub puffed brown rice cereal or most other popped grains.
*My go-to protein powder recently has been Garden of Life Raw Protein Powder in Vanilla, which works great, here! Other options would be Vega, Vegan Smart, or Sun Warrior.
*I highly recommend making a big batch and freezing these! They'll stay for at least 1 month, likely longer!
*Nutrition information is a rough estimate.