Ingredients

• Gluten-free cooking spray
• 3/4 cup sliced raw almonds
• 3/4 cup unsweetened shredded coconut
• 1/2 cup coarsely chopped raw pecans
• 1/3 cup gluten-free rice cereal
• 1/4 cup brown rice syrup (see Cook's Note)
• 2 tablespoons molasses
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 325 degrees F. Grease a 10-by-5-by-3-inch loaf pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars.
2. Place the almonds, coconut, pecans, cereal, rice syrup, molasses, salt and cinnamon in a large bowl. Stir to combine and evenly coat. Transfer the coconut mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly. Bake until just firm, about 12 minutes. Let cool completely on a rack.
3. Reduce the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the coconut bar from the pan and cut evenly into 6 bars. Place, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack.