Spelt Flour Coconut Bars


coconut bars

This was last weekend’s sampling of holiday baking with healthier ingredients.

While this offering does not include refined, processed stuff ~ I couldn’t exactly call them nourishing as the flour has not been soaked or sprouted.

We did however use spelt, one of the ancient grains, that is a little easier digested than regular wheat flour.

My first impression honestly was “Meh.”  I was underwhelmed and somewhat disappointed that I had an entire pan of coconut bars whose texture and flavor were somewhat nondescript.  They also came out very dry initially, and I was anticipating we’d have to crumble them up and serve them over ice cream.

Then we let them set overnight.  And I’m not sure what happened but once they sat for about eight hours, the flavors deepened and developed, and the coconut oil worked its magic: they were much more moist than they were coming out of the oven.

If you and your family like coconut and bittersweet chocolate, I would recommend giving these a try.   Sample them after baking, yes, but don’t make your final judgment until giving them a second try the day after.

This recipe does not call for salt: I feel like it needs a pinch so consider adding one with the dry ingredients.

coconut bars

Spelt Flour Coconut Bars

  • 1 cup of coconut oil, melted
  • 1 c of Rapadura
  • 4 large eggs, beaten
  • 2 t vanilla
  • 3 c of spelt flour
  • 2 1/2 t baking powder
  • 1 12 oz. package of bittersweet chocolate chips
  • 1 c of shredded unsweetened coconut

Line a 9×13″ baking pan with aluminum foil, allowing the foil to overhang by a few inches on both sides.  Grease well and set aside.  Preheat oven to 350.

Combine melted coconut oil and rapadura and blend well.  Add eggs; add flour and baking powder.  Stir in chocolate chips and coconut.

Pour into pan and using a spatula spread mixture to the edges.  Bake for 25 minutes or until top is firm and toothpick comes out slightly moist.  Transfer to a wire rack and cool completely.  Using excess foil as handles, lift from pan onto a cutting board.  Cut into 18 bars.

Makes 18 cookies.

This recipe was adapted from this favorite cookbook:

This was the coconut oil I used and highly recommend:




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Find this recipe and others like it linked to: The Holiday Cookie Hop

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Spelt Flour Coconut Bars — 12 Comments

  1. Pingback: Self-Sufficiency and Frugal Living Class, #1: Grain Mills and Flour Milling | This Path Less Traveled...

    • We’ve really enjoyed using spelt Kristi. It has a nice texture and flavor. It is a little bit softer though than regular whole wheat so you may need to use a little bit more in the recipe.

    • No Patrick they wouldn’t be. Spelt still has some gluten but it is a little more gentle than wheat. Some people who can’t tolerate wheat can tolerate spelt.