Cooking WOD 12.2 (Paleo Crunch Bars)

3/5/12


(can't remember original source...)

Ingredients

1 cup Raw Pumpkin Seeds
1 cup Pecans
1 cup Shredded (raw, unsweetened) Coconut
1.5 cups Almond Meal
1 cup Raw Sunflower Seeds
3 tsp Cinnamon
3 tsp Pure Vanilla Extract
1/2 cup Coconut Oil
1/2 cup Honey

Cooking Steps

Preheat oven to 350 degrees.
Grind the pumpkin seeds, pecans, and coconut in a food processor until it’s a coarse flour.
In a large mixing bowl, combine the pumpkin/pecan/coconut flour with the almond meal and sunflower seeds. Use your hands. This is also when you add the cinnamon.
Add in the vanilla and the coconut oil stir with a spatula until the mix is evenly coated.
Add the honey and fold the mixture together until it is consistent throughout.
Place a sheet on parchment paper on your baking sheet.
Put the mix onto the parchment paper and press it in until it is even and spreads out.  Make sure the edges are nice and tidy.
Bake for about 10-15 minutes. Keep an eye on it though. Once it is golden brown and the aroma fills your kitchen, it’s ready.
Remove it from the oven and let it cool though before you cut them into bars and take them out of the pan.  If you cut them when they are still hot, they won’t keep their shape.  Coconut oil is solid at room temperature, so let them cool to room temp so they will stay together.