Ingredients
Equipment
Method
Instructions:
- Step 1: Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- Step 2: Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, whole wheat pastry flour, almond flour, shredded coconut, salt, brown sugar, and baking soda. Mix well until evenly distributed.
- Step 3: Melt Wet Ingredients: In a small saucepan over low heat, melt the unsalted butter and coconut oil together until fully liquid. Remove from heat and stir in the honey and vanilla bean paste until combined.
- Step 4: Mix Wet and Dry Ingredients: Pour the melted wet ingredients into the bowl with the dry ingredients. Stir until everything is well combined. Fold in the chopped pistachios and chocolate chips, ensuring even distribution throughout the mixture.
- Step 5: Press into the Pan: Transfer the mixture into the prepared baking pan. Use a spatula to press it down firmly and evenly. This step is crucial to ensure that the bars hold together once baked.
- Step 6: Bake: Bake in the preheated oven for 20-25 minutes or until the edges start to turn golden brown. Keep an eye on them to avoid overbaking, as they will continue to firm up as they cool.
- Step 7: Cool and Slice: Once baked, remove the pan from the oven and allow it to cool for about 10 minutes. Lift the bars out using the parchment paper overhang and let them cool completely on a wire rack before slicing them into bars.
- Step 8: Drizzle with Coconut Oil: (Optional) For an extra touch, melt the additional 2 tablespoons of coconut oil and drizzle it over the cooled bars for added flavor and shine.
Notes
- Store bars in an airtight container at room temperature for up to a week.
- For longer storage, refrigerate for up to two weeks or freeze for up to three months.
- To enjoy, thaw at room temperature or microwave for a few seconds.