Perfect Chocolate, Coconut, and Macadamia Granola Bars (Gluten F

• 12 cup sugar
• 12 cup trans-fat free non-hydrogenated vegetable shortening (such as Spectrum brand)
• 2 tablespoons honey
• 1 teaspoon vegan egg replacer powder
• 2 tablespoons water
• 1 teaspoon vanilla
• 14 cup rice flour
• 14 cup teff flour (if you do not have teff, substitute with more rice flour. Teff is much more nutritious though)
• 1 teaspoon xanthan gum
• 14 teaspoon salt
• 1 teaspoon baking soda
• 1 12 cups crispy rice cereal
• 12 cup mini chocolate chip (Enjoy Life chocolate ships are allergen free)
• 14 cup shredded coconut
• 14 cup dry-roasted salted macadamia nuts (crushed or finely chopped)
• 12 cup gluten-free oats

1. preheat oven to 350.
2. line a 9 X 13 inch pan with parchment paper.
3. beat sugar and shortening until well blended.
4. add honey, egg replacer, water, and vanilla and beat until smooth (not -- I have tried this recipe with a real egg and it does work, but the egg replacer is better for making a nice dense bar.
5. The real egg will cause the bars to puff up a bit).
6. mix flour, xantham gum, salt, and baking soda in a small mixing bowl.
7. add the dry ingredients to the wet and beat until well blended.
8. Scape down the sides to make sure everything was blended evenly.
9. add the remaining ingredients and fold together with a spatula.
10. Really work the mixture around to make sure everything is blended evenly.
11. Use spatula to spread the mixture evenly in the parchment lined pan.
12. Use another sheet of parchment and press down very firmly.
13. You should have a nice even pan of dough.
14. Use your fingertips on top of the parchment to press down in all the corners and along the edges.
15. You want to eliminate any air pockets in the dough.
16. Bake for 20 minutes or until the bars are a medium to dark honey brown color.
17. While hot, get the same piece of parchment used before and lay on top of bars, place a tea towel or clean kitchen towel over the pachment and press down again.
18. Don't forget the edges.
19. When the bars have cooled down reasonably (20 minutes or so), remove them by lifting up on the parchment paper.
20. For nice even bars, start on the 9 inch side and cut in half and then in half again so you have 4 even rows in front of you.
21. Then flip the slab to the 13 inch side and cut in thirds going across.
22. This will give you nice even sort of commercial looking bars.
23. Wrap individually in plastic wrap once they are completely cool.
24. Update: I have made these again with some new healthier options.
25. decrease sugar to 1/3 cup.
26. decrease shortening to 1/4 cup and add 1/4 cup apple sauce.
27. replace 1/4 cup rice flour with 1/4 cup millet flour or teff.
28. add 2 Tbsp chia seed.
29. bake an additional 5 minutes:).

sugar, transfat free nonhydrogenated vegetable shortening, honey, egg, water, vanilla, rice flour, flour, xanthan gum, salt, baking soda, crispy rice cereal, chocolate chip, coconut, nuts, oats

Taken from www.food.com/recipe/perfect-chocolate-coconut-and-macadamia-granola-bars-gluten-f-433608 (may not work)