Coconut, Fruit & Nut Bars - Powerful Handmade site

Coconut, Fruit & Nut Bars

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Coconut, Fruit & Nut Bars


Not fairly chewy and now not fairly crunchy, those bars are a naturally gluten-free mix of nuts, seeds, dried cranberries, and coconut. Thanks partly to the addition of coconut flour, each and every bar packs 3g of each protein and fiber, making them a super on-the-go snack or lunchbox deal with for adults and children alike.

At a look

1 dozen four” x 1 1/four” bars


  • 1/2 cup chopped pecans
  • 1/2 cup sliced almonds
  • 1/four cup sunflower seeds
  • 2 tablespoons entire flax seeds
  • 1/2 cup dried cranberries
  • 1/2 cup coconut flakes
  • 1/four cup maple syrup or honey
  • 1 tablespoon almond butter
  • 2 tablespoons coconut flour
  • 1/four teaspoon salt

  • 2 oz chopped pecans
  • 1 1/2 oz sliced almonds
  • 1 1/four oz sunflower seeds
  • five/eight ounce entire flax seeds
  • 2 oz dried cranberries
  • 2 oz coconut flakes
  • 2 three/four oz maple syrup or three oz honey
  • 1 tablespoon almond butter
  • 1/2 ounce coconut flour
  • 1/four teaspoon salt

  • 57g chopped pecans
  • 43g sliced almonds
  • 35g sunflower seeds
  • 18g entire flax seeds
  • 57g dried cranberries
  • 57g coconut flakes
  • 78g maple syrup or 85g honey
  • 1 tablespoon almond butter
  • 14g coconut flour
  • 1/four teaspoon salt


  1. Preheat the oven to 300°F. Lightly grease an eight” sq. pan. For highest removing of the bars, line the pan with parchment paper, and grease the parchment.
  2. In a big bowl, mix the nuts, seeds, cranberries, and coconut. Set apart.
  3. In a small bowl or measuring cup, combine in combination the maple syrup, almond butter, coconut flour, and salt till easy and lightly combined.
  4. Pour the rainy elements into the fruit/nut aggregate and stir till lightly moistened.
  5. Spoon the combination into the ready pan, urgent it down firmly to easy; use a work of plastic wrap to stay the combination from sticking for your hands. Remove the plastic wrap.
  6. Bake the bars for 30 to 35 mins, till the skin is golden.
  7. Remove the bars from the oven, and position the pan on a rack. Cool the bars utterly sooner than reducing them into the dimensions of your selection.
  8. Yield: 1 dozen four” x 1 1/four” bars.
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