Toasted Almond and Coconut Oat Squares

Snacks.
These chewy squares have a delicious nutty flavour and make a perfect mid-afternoon snack. You can use other grains in place of oatmeal, including spelt flakes and rye flakes. These squares also double as quick grab-and-go breakfast when you’re short on time.

Toasted Almond and Coconut Oat Squares

Ingredients

Quantity Ingredients
2 cups / 500 ml quick cooking oats
1 cup / 250 ml sliced almonds
1/3 cup / 75 ml shredded unsweetened coconut
3/4 cup / 175 ml unsweetened applesauce
1/3 cup / 75 ml honey
1/4 cup / 50 ml canola oil
2 egg whites
1 tsp / 5 ml vanilla extract
1/2 cup / 125 ml all-purpose flour
1/2 cup / 125 ml whole wheat flour
2 tsp / 10 ml cinnamon
1/4 tsp / 1 ml nutmeg
1/2 tsp / 2 ml baking powder
1/4 tsp / 1 ml salt

Directions

Preheat oven to 350°F (180°C).

Lightly grease and flour a 9 x 9(2.5 L) metal cake pan.

Combine oats, almonds and coconut on a large baking sheet. Place in oven and toast for 5 to 7 minutes. Remove from heat and place in a large mixing bowl to cool.

In a separate bowl, whisk together applesauce, honey, canola oil, egg whites and vanilla.

When oat mixture is cool, add all-purpose flour and whole wheat flour, cinnamon, nutmeg, baking soda, baking powder and salt; stir to combine.

Add applesauce and honey mixture to flour and toasted oat mixture; stir to combine.

Empty batter into the prepared cake pan and bake for 22 to 25 minutes, or until squares begin to brown and a knife inserted in the centre comes out clean.

Serves 16.

Nutrition per serving: 179 cal, 5 g pro, 8 g total fat (2 g saturated fat), 23 g carb, 3 g fibre, 0 mg chol, 95 mg sodium

Source: Leslie Beck's Healthy Kitchen