Nutty Raisin Crunch Bars From Wheat Belly Cookbook

• 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 300u0b0 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.

unsweetened coconut, ground cinnamon, ubc, vanilla, almond butter, pumpkin seeds, walnut fragments, dried raisins, whey protein, sugar, ubc, water

Taken from www.epicurious.com/recipes/member/views/nutty-raisin-crunch-bars-from-wheat-belly-cookbook-53024331 (may not work)