Recipe courtesy of Silvana Nardone
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Coconut-Pecan Sweet and Salty Bars
Total:
1 hr 15 min
Prep:
5 min
Inactive:
40 min
Cook:
30 min
Yield:
10 bars
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 15 min
Prep:
5 min
Inactive:
40 min
Cook:
30 min
Yield:
10 bars
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

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.

Cook's Note

Brown rice syrup is a sweetener made from fermented brown rice. You can find it in many natural health and specialty food stores.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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