|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|
|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|
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.
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