- 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
- PREHEAT oven to 350°F.
- LINE 9x9 baking dish with parchment paper allow paper to hang over sides
- PLACE all flour into a medium bowl.
- ADD oats, coconut, brown sugar, nutmeg, and salt.
- STIR to combine ingredients.
- ADD coconut oil and egg whites.
- STIR again until moist dough forms.
- RESERVE AND SET ASIDE ¾ cup of dough.
- PRESS remaining dough into bottom of baking dish.
- SET ASIDE baking dish.
- PLACE raspberries into a small bowl.
- MASH raspberries until puréed.
- POUR raspberry purée evenly over dough in baking dish.
- CRUMBLE remaining dough over raspberry purée.
- BAKE 30 minutes or until golden brown.
- LET COOL in baking dish 10 minutes.
- USE overhanging parchment paper to transfer to cooling rack.
- ALLOW to cool completely and CUT into bars.
- SERVE immediately, refrigerate, or hold at room temperature up to 2 hours.
Courtesy of Dr Benjamin Rush Supplements