• 1 Cup whole wheat flour
  • 1 Cup old-fashioned oats
  • 1/2 Cup all-purpose flour (or substitute with whole wheat flour)
  • 1/2 Cup unsweetened flaked coconut, toasted
  • 1/2 Cup dark brown sugar (or substitute with 1/3 cup honey)
  • 1/2 Tsp. ground nutmeg
  • 1/4 Tsp. salt
  • 1/2 Cup coconut oil, melted and allowed to cool
  • 1 Package (6 ounce) Driscoll's Raspberries
  • 2 large egg whites
  1. PREHEAT oven to 350°F.
  2. LINE a 9-inch x 9-inch baking dish with parchment paper WHILE ALLOWING paper to hang over sides of baking dish.
  3. PLACE all flour into a medium bowl.
  4. ADD oats, coconut, brown sugar, nutmeg, and salt.
  5. STIR to combine ingredients.
  6. ADD coconut oil and egg whites.
  7. STIR again until moist dough forms.
  8. RESERVE AND SET ASIDE ¾ cup of dough.
  9. PRESS remaining dough into bottom of baking dish.
  10. SET ASIDE baking dish.
  11. PLACE raspberries into a small bowl.
  12. MASH raspberries until puréed.
  13. POUR raspberry purée evenly over dough in baking dish.
  14. CRUMBLE remaining dough over raspberry purée.
  15. BAKE 30 minutes or until golden brown.
  16. LET COOL in baking dish 10 minutes.
  17. USE overhanging parchment paper to transfer to cooling rack.
  18. ALLOW to cool completely and CUT into bars.
  19. SERVE immediately, refrigerate, or hold at room temperature up to 2 hours.
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Calories 217.95
Total Fat 11.91 g
Saturated Fat 9.81 g
Cholesterol 0 mg
Sodium 125.47 mg
Total Carbohydrates 26.42 g
Dietary Fiber 2.59 g
Protein 4.00 g