Coconut-Pecan Sweet and Salty Bars
- Level: Easy
- Yield: 10 bars
-
- Nutritional Analysis
- Per Serving
- 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
- Total: 1 hr 15 min
- Prep: 5 min
- Inactive: 40 min
- Cook: 30 min
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
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.