Prep: 35 mins
1/3 cup butter, melted
2 tbsp honey
2 tbsp almond milk
1 cup quick oats
¾ cup gluten-free flour
¾ cup desiccated coconut
¼ cup coconut sugar
1 serving (30g) True French Vanilla or Raw Coconut WPI90
¼ tsp baking soda
Pre-heat oven to 180°C.
In a large bowl, whisk the eggs, butter, honey and almond milk until combined.
Add the oats, flour, desiccated coconut, sugar and vanilla WPI90, and stir until just combined.
Transfer the mixture to a lined rectangular tin and spread evenly with a spoon.
Place in the oven for 25-28 minutes or until a skewer comes out clean.
Place on a rack to cool, slice into 10 even slices and enjoy!
Note: if you have any leftovers after the day of baking, I would recommend reheating for 25-30 seconds in the microwave.