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Categories:Viewed: 53 - Published at: 8 years ago
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
Method
- 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.
