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.
(from Vegan Vittles by Jo Stepaniak)
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