Cooking Comadres Plant Based Alegrias by Jenn from The Green Diary

Today I am so happy to share with you this recipe of “Plant Based Alegrias” made by Jenn, a talented Mexican lady living in Ireland. She contacted me a few days ago asking me if she could be part of the “Cooking Comadres Club” and I felt very honoured to featured her recipe here in my blog.

Jenn, a lady from the state of Jalisco, has been living abroad for many years, she has a degree in Political Science, Conflict Resolution and Human Rights, she, together with her wonderful team, write a “The Green Diary” blog, which is a space where you can find plant-based recipes, DIY eco-friendly products for your daily life, tips to improve your lifestyle in general and inspiring interviews.

She told me that her project started three years ago after she started with several health issues, such as PCOS, Metabolic Disorder and Pre-Diabetes, some of which she has had since she was a teenager. On her blog she explains the techniques she has used to move away from her medication while balancing her metabolism naturally.

If you haven’t checked her website, I highly recommend you to do it, it has so many useful tips, techniques and recipes. I love all her recipes, she shares with us many Mexican recipes with a highly nutritious content, but I have to confess that my favourite section is the homemade care  where she  tells us how to make your own beauty products.

Her recipe for “Alegrias” (joy) is amazing, traditionally, in Mexico, they are made only with amaranth, honey, seeds and raisins, but Jenn’s recipe contains nuts, seeds, vanilla and other very yummy and nutritious ingredients. Amaranth is some sort of cereal, you can find it here in the UK in its raw form (seeds) but it is very easy to cook, you have to pop the seeds in a pan, kind of the way you make popcorn. I personally love them to bits, they are traditional Mexican sweets in Mexico, I remeber eating alegrias as a child in fairs, here at home, my children love them, I make alegrias for them from time to time, they are very easy to make.

Thank you Jenn for sharing your recipe with us!

Cooking Comadres Plant Base Alegrias by The Green Diary


  • 2 1/2 cups popped Amaranth seeds
  • 1 cup of hazelnuts
  • 1/4 ground flaxseeds
  • 1 tbsp sunflower seeds
  • 1 cup pitted dates or dried figs
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup (or an extra 1/2 cup dates)


  1. Heat a small pan or casserole over medium-high heat.
  2. After 2 minutes add 1 tbsp of amaranth seeds to the casserole, and cover with a lid. The seeds should start popping within seconds. Shake the casserole occasionally. Leave seeds for 30 seconds or until most seeds have popped.
  3. Transfer to a large bowl and repeat the process with the remaining amaranth 1 or 2 tbsp at a time.
  4. In a food processor, add the hazelnuts, ground flax and sunflower seeds and pulse until obtaining fine chunks. Transfer to the amaranth bowl and mix.
  5. Next, place dates in the food processor and pulse until obtaining fine chunks. Add the maple syrup and vanilla and pulse again for a few seconds to obtain a sticky paste.
  6. Transfer the date paste to the amaranth bowl and mix with a fork. Using humid hands take a small portion of the mixture (about two tbsp) and shape it into golf ball-sized balls.
  7. Put in the fridge for 15 minutes to allow them to firm up and then they are ready to enjoy!
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Amaranth interesting facts

  • Known to the Aztecs as huauhtli, it is thought to have represented up to 80% of their caloric consumption before the Spanish conquest.
  • Its gluten-free palatability, ease of cooking, and a protein that is particularly well-suited to human nutritional needs, interest in grain amaranth (especially A. cruentus and A. hypochondriacus) revived in the 1970s.
  • It is a popular snack sold in Mexico, sometimes mixed with chocolate or puffed rice, and its use has spread to Europe and parts of North America.
  • Amaranth and quinoa are non-grasses and are called pseudocereals because of their similarities to cereals in flavor and cooking. (Source Wikipedia)



Published by

Karla Zazueta

Mexican living in London

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