Not quite chewy and not quite crunchy, these bars are a naturally gluten-free blend of nuts, seeds, dried cranberries, and coconut. Thanks in part to the addition of coconut flour, each bar packs 3g of both protein and fiber, making them a great on-the-go snack or lunchbox treat for adults and kids alike.
Preheat the oven to 300°F. Lightly grease an 8" square pan. For easiest removal of the bars, line the pan with parchment paper, and grease the parchment.
In a large bowl, combine the nuts, seeds, cranberries, and coconut. Set aside.
In a small bowl or measuring cup, mix together the maple syrup, almond butter, coconut flour, and salt until smooth and evenly blended.
Pour the wet ingredients into the fruit/nut mixture and stir until evenly moistened.
Spoon the mixture into the prepared pan, pressing it down firmly to smooth; use a piece of plastic wrap to keep the mixture from sticking to your fingers. Remove the plastic wrap.
Bake the bars for 30 to 35 minutes, until the surface is golden.
Remove the bars from the oven, and place the pan on a rack. Cool the bars completely before cutting them into the size of your choice.
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