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 |
| 1/2 tsp / 2 ml | baking soda |
| 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 Facts
| Serving Size | Per serving |
| Calories | 179 |
| Cholesterol | 0 |
| Carbohydrates | 23 |
| Fiber | 3 |
| Protein | 5 |
| Fat | 8 |
| Saturated Fat | 2 |
| Trans Fat | 0 |
| Sodium | 95 |
Source: Leslie Beck's Healthy Kitchen