3.0 – 1 reviews • Coconut Recipes
| Level: |
Easy |
| Total: |
1 hr 15 min |
| Prep: |
5 min |
| Inactive: |
40 min |
| Cook: |
30 min |
| Yield: |
10 bars |
| Level: |
Easy |
| Total: |
1 hr 15 min |
| Prep: |
5 min |
| Inactive: |
40 min |
| Cook: |
30 min |
| Yield: |
10 bars |
Ingredients
- Gluten-free cooking spray
- 3/4 cup sliced raw almonds
- 3/4 cup unsweetened shredded coconut
- 1/2 cup coarsely chopped raw pecans
- 1/3 cup gluten-free rice cereal
- 1/4 cup brown rice syrup (see Cook’s Note)
- 2 tablespoons molasses
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325 degrees F. Grease a 10-by-5-by-3-inch loaf pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars.
- Place the almonds, coconut, pecans, cereal, rice syrup, molasses, salt and cinnamon in a large bowl. Stir to combine and evenly coat. Transfer the coconut mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly. Bake until just firm, about 12 minutes. Let cool completely on a rack.
- Reduce the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the coconut bar from the pan and cut evenly into 6 bars. Place, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack.
Nutrition Facts
| Calories |
159 calorie |
| Total Fat |
11 grams |
| Saturated Fat |
4 grams |
| Cholesterol |
0 milligrams |
| Sodium |
42 milligrams |
| Carbohydrates |
14 grams |
| Dietary Fiber |
2 grams |
| Protein |
2 grams |
| Sugar |
8 grams |
| Calories |
159 calorie |
| Total Fat |
11 grams |
| Saturated Fat |
4 grams |
| Cholesterol |
0 milligrams |
| Sodium |
42 milligrams |
| Carbohydrates |
14 grams |
| Dietary Fiber |
2 grams |
| Protein |
2 grams |
| Sugar |
8 grams |