Kinda, sorta

You know those awesome yummy little gluten-free, protein-packed Kind bars? That cost a freakin’ arm and leg? I got one at the airport once, desperate after another delay for something even remotely healthy that wouldn’t set off my already stressed immune system into a spiral of regret. Holy cow, was it good! And tiny! And expensive! I figured there HAD to be a way to make them at home. How hard could it be?

Sure enough, Monica over at The Yummy Life had a nice collection to choose from, and since my sweet mother-in-law had just sent me a gluten-free care package that included some unsweetened coconut flakes, I went for the Almond Coconut version. I love these things, and maybe you will, too. My oldest son, Cordell, dubbed them Kinda Bars and for his wit, he’ll be getting a package of them delivered soon.


Kinda Bars
(adapted from the Almond Coconut KIND Bar Copycat recipe from The Yummy Life)
Makes about 30 1″x1″x4″ bars

4 cups whole raw almonds (roast at 350* for about 10 minutes)
4 cups unsweetened coconut flakes (roast at 350* for about 5 minutes… keep an eagle eye on these!)
1 cup puffed millet (found in bags at Whole Foods)
1 1/4 cup honey
1/2 cup Karo light corn syrup
1/2 tsp. salt
2 tsp. vanilla extract

Have a large Silpat ready on a flat surface.

Spray a large mixing bowl with your favorite non-stick spray. Mix together the toasted almonds, toasted coconut, and millet.

In a large saucepan, heat the honey, Karo, salt, and vanilla together (if you spray the measuring cup first, the honey and Karo will slip out easily). Heat over medium heat until the mixture reaches 260* (hard ball stage) on a candy thermometer. WATCH OUT! This stuff can bubble up fast; be patient. It will get to 260* even if you have to keep the fire low under it. Better to wait a while rather than clean up a mess! Stir gently with a silicon spatula or wooden spoon. Don’t let it go over temperature by much; the honey will darken and discolor. Immediately pour the mixture over the nut, coconut, and millet, and mix together quickly. Dump the whole thing onto the Silpat and use your hands and the spatula to shape and pack it into a long rectangle. Tamp it down good and hard!

Wait about half an hour, and use your bench scraper to cut into bar shapes or bite-sized cubes. Wrap individually in wax or parchment paper. Keep airtight (they won’t go bad, they just absorb moisture from the air and get all gooey and sticky).



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