Nutty Raisin Crunch Bars From Wheat Belly Cookbook

Name: Nutty Raisin Crunch Bars From Wheat Belly Cookbook
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shredded unsweetened coconut; 2 teaspoons ground cinnamon; 1/4 cup coconut oil, melted; 1 teaspoon vanilla extract; 1/2 cup almond butter, room temperature; 1/2 cup raw pumpkin seeds; 1/2 cup walnut fragments; 1/2 cup dried raisins; 1 cup whey protein; Sweetener equivalent to 1/2 cup sugar; 1/4 teaspoon sea salt; 1/2 cup water

Servings: persons

2 cups shredded unsweetened coconut
2 teaspoons ground cinnamon
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 cup almond butter, room temperature
1/2 cup raw pumpkin seeds
1/2 cup walnut fragments
1/2 cup dried raisins
1 cup whey protein
Sweetener equivalent to 1/2 cup sugar
1/4 teaspoon sea salt
1/2 cup water

1
Preheat oven to 300u00b0 F.
2
Combine coconut and cinnamon in large bowl and mix.
3
In small bowl, mix together melted coconut oil and vanilla, then add to coconut mixture. Mix thoroughly and coat coconut with oil.
4
Spread mixture thinly on baking sheet and bake for 5 minutes, remove and toss with spoon, then continue to heat an additional 2-3 minutes or until lightly browned, then remove immediately. (The coconut will burn quickly after browning begins, so watch closely.)
5
Transfer toasted coconut back to large bowl. Mix in almond butter, pumpkin seeds, walnuts, raisins, whey protein, sweetener, salt, water and combine thoroughly.
6
Shape into bars on parchment or wax paper lined surface. Store in refrigerator.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups shredded unsweetened coconut, 2 teaspoons ground cinnamon, 1/4 cup coconut oil, melted, 1 teaspoon vanilla extract, and more.

Yes, Nutty Raisin Crunch Bars From Wheat Belly Cookbook falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!