Flying Monkey Bars - Vegan

Uncle Art and Aunt Melody's

 Flying Monkey Bars

Thank you, Uncle Art, for stopping by this week and showing me exactly how to make these awesome treats, and for letting me share your recipe! Our family has been loving these ever since you and Aunt Melody created them. 

Mix together in a large bowl:

6 cups whole wheat flour

¼ cup barley malt

2/3 cup raw sugar

2 ½ tsp. salt

1 cup shredded coconut

Add:

         2 cups finely chopped dried Turkish apricots

         2 cups finely chopped dried pineapple slices

OR 1 can crushed pineapple, DRAINED WELL

May also add nuts, seeds or fruit as desired- use ANY combination.

Mix together in a separate bowl or jar:

1 ¼  cups oil

1 ¼  cups water

1 Tbsp. coconut extract

2 Tbsp. vanilla extract

Add everything all together, and knead.

 Add more flour if needed until dough is tacky, but not sticky and has the consistency of firm cookie dough or soft bread.

Press or roll into large, greased jelly roll pan. 

Cut into 1½ “long strips with a pizza cutter or knife. 

Bake at 350 degrees until light brown. Baking time depends on the size of the pan and is approx. 30-45 minutes. Re-cut and eat.

These delightfully soft crackers bars are so difficult to stop eating that they seem to fly off the plate... that is how they got named Flying Monkey Bars. 

They are great to take to work on a tray for coworkers and they also make a nice On-The-Go Breakfast. They taste so good it is hard to remember that they are good for you.