Annie's Coconut Cashew Bars
Makes
2
servings
Annie Hoy, our Markeing Manager, has perfected this great little bar-style cookie. Most all the ingredients are right from the bulk aisle.
Meal Type
Desserts
Diet Type
Vegetarian
![](/sites/default/files/styles/grid/public/recipes/2017-11/Annie%20Coconut%20Cashew%20Bars.jpg?itok=tngs8vD7)
Ingredients
1 cup brown sugar
¼ cup wheat germ
¼ cup whole wheat pastry flour
2 cups quick oats
1 cup shredded coconut
1 cup raw cashews ground to a fine meal in a blender
½ teaspoon sea salt
½ cup pecans chopped
1 cube butter softened
¼ cup water
½ teaspoon vanilla
2 tablespoons lemon juice
¼ cup wheat germ
¼ cup whole wheat pastry flour
2 cups quick oats
1 cup shredded coconut
1 cup raw cashews ground to a fine meal in a blender
½ teaspoon sea salt
½ cup pecans chopped
1 cube butter softened
¼ cup water
½ teaspoon vanilla
2 tablespoons lemon juice
1
Pre-heat oven to 350 degrees.
2
Combine all the dry ingredients in a bowl.
3
Cut the softened butter into cubes on top of the dry ingredients and mix in using your hands.
4
Combine the water vanilla and lemon juice. Add them to the batter using your hands to mix again.
5
Butter an 11x17 cookie sheet. Spread the dough and press to ¼ inch thickness. Bake at 350 degrees for 15 to 20 minutes. Cut into squares while still warm.