Coconut Flax Crunch Bars

Chef Suzy Singh creates a tasty snack packed with good-for-you NOW ingredients perfect for eating on-the-go.

  1. Preheat oven to 350° F ( 325° convection). Line quarter sheet pan with parchment paper.
  2. In large bowl, combine flax meal, chia meal, brown rice protein,  pineapple, papaya, and mango. .
  3. Pour tea over mixture, stir well and set aside.
  4. In a separate bowl, combine oats, macadamia nuts, hemp seed hearts, coconut, and flour.
  5. In another bow, mash the banana. Stir in canola oil, maple syrup, and vanilla extract.
  6. Add banana mixture to flax/chia mixture.
  7. Once all wet ingredients are well mixed, fold into dry ingredients until fully incorporated.
  8. Spread mixture onto sheet pan so that the granola bars are ½ inch tall.
  9. Place in oven for 25 minutes.
  10. Allow granola to cool for 30 minutes or until it has firmed but it still soft to the touch.
  11. To remove from the pan, run a sharp knife along the edges to make sure granola has loosened. Over a clean table or cutting board, flip sheet pan upside down, and tap to release granola.
  12. Cut into 4 inch bars and serve.
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Coconut Flax Crunch Bars

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