Crunchy Gluten Free Granola Bars
1/3 cup (37 g) ground raw almonds
1/3 cup (37 g) ground raw pecans
1/3 cup (37 g) ground raw cashews
1 teaspoon (6 g) kosher salt
1/2 cup (80 g) granulated coconut palm sugar
2 cups (200 g) certified gluten free old fashioned rolled oats
2 cups (60 g) gluten free puffed rice cereal
4 tablespoons (84 g) honey
5 tablespoons (70 g) virgin coconut oil, melted
Preheat your oven to 325°F. Line a quarter sheet pan with unbleached parchment paper and set it aside.
In a large bowl, place the ground almond, ground pecans, ground cashews, salt and sugar, and whisk to combine well. Add the oats and puffed rice cereal, and then the honey and oil, and mix to combine well.
Scrape the mixture onto the prepared baking sheet and spread into an even layer. Cover the baking sheet with another sheet of unbleached parchment paper, and place another quarter sheet pan on top of the top sheet of parchment paper. Apply as much even pressure as possible on the top sheet pan to compress the mixture as much as possible.
Remove the top quarter sheet pan and the top piece of parchment paper, and place the baking sheet in the center of the preheated oven. Bake for about 25 minutes, or until the bars are evenly golden brown.
Remove the baking sheet from the oven and allow the bars cool for 5 minutes before sliding them out on top of the parchment paper and slice into 3 rows of 5 rectangles. Allow to cool completely before separating the bars. They will crisp as they cool, and will hold together well once cool.