1 cup whole wheat pastry flour 1 cup quick-cooking rolled oats ¼ cup unsweetened shredded dried coconut 2 Tb granulated sugar ¼ tsp salt ½ cup maple syrup ¼ cup canola oil 3 Tb freshly squeezed lemon juice 1 Tb grated lemon zest 1 tsp vanilla extract ½ cup chopped soft dates
Preheat oven to 350 degrees. Mist and 8-inch square glass baking pan with nonstick spray and set aside. Combine flour, oats, coconut, sugar, and salt in a large bowl, and stir with a dry whisk. Combine syrup, oil, lemon juice, lemon zest, and vanilla in separate bowl and stir until well blended. Pour into the flour-oat mixture and mix well. Add dates and mix again. Pack the dough into the baking dish and bake for 20-25 minutes or until lightly browned. Cool on a wire rack, slicing into squares while still warm. Cool completely before serving.
