Photography: Nigel Deary These deliciously decadent – but totally gluten-free! – granola bars are a must-have for your cookie jar!
GLUTEN-FREE CHEWY CHOCOLATE CHIP AND COCONUT GRANOLA BARS
Prep time: 20 minutes. Makes 16 servings.
Ingredients
60ml coconut butter
30ml melted coconut oil
75ml honey
5ml vanilla essence
A pinch of salt
125ml desiccated coconut
375ml puffed brown rice cereal
375ml instant oats
80ml chopped 70% dark chocolate
Method
Line a 23-cm square tin with baking paper.
In a large saucepan, heat the coconut butter, coconut oil and honey over a medium heat, stirring until it starts to gently bubble. Add the vanilla essence and salt and heat for another 2 minutes. Remove the pan from the heat and stir in the coconut, puffed rice and oats.
Scrape the mixture into the lined tin. Gently spread it out with your hands and press down quite firmly to pack the mixture into the tin. Quickly sprinkle over the chopped chocolate and lightly press the pieces into the mixture. Leave to cool before cutting into 16 bars.
This recipe is extracted from ‘The Cookie Jar’ by Lisa Clark (Struik Lifestyle).
Looking for more gluten-free recipes? Check out these easy mains and these desserts that’ll satisfy any sweet tooth!
