Everyone loves these maple bars because they are very moist. The coconut and oats give them an interesting texture. Maple bars can just as easily be served as a dessert making them a versatile treat.
This recipe comes from the popular cookbook by Rachel Khanna entitled, “Live, Eat, Cook Healthy: Simple, fresh and delicious recipes for balanced living” and is used by permission.
- 1/2 cup maple sugar
- 1/2 cup grade B maple syrup
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 2/3 cup whole-grain barley flour
- 1 cup unsweetened, shredded coconut
- 1 cup slow-cooking rolled oats
- 1/2 tsp. aluminum-free baking powder
- 1 tsp. pure vanilla extract
1. Preheat oven to 350 degrees F.
2. Butter and 8×8-in. baking pan.
3. Whisk sugar, syrup, butter, eggs, flour, coconut, oats, baking powder, and vanilla thoroughly in a large bowl.
4. Pour mixture into baking pan and smooth with spatula.
5. Bake 30-35 minutes, until bars are brown and a knife inserted in the center comes out clean.
6. Let cool, then cut into 6 bars and serve.
Learn how to assess your lifestyle and eating habits, how to feed your body what it truly needs, and how to buy the healthiest, whole foods possible. Then, turn to the more than 130 recipes designed to make your everyday eating nutritious and delicious.
A Review: Now that we are all aware of the importance of being earnest with what we eat, this book should be in every kitchen! Why? Because it goes beyond recipes and help us understand the difference between “Living, cooking, eating healthy” and binging on junk food.
Rachel Khanna understands the value of healthy eating. As an accomplished chef and holistic health counselor, she has positively impacted the lives of many people through her cooking classes, workshops and individual and group coaching. She began focusing on nutrition after leaving a career in marketing and having four children. She trained at the renowned Institute of Culinary Education, then founded Tiffin, in Greenwich, Connecticut, her successful organic catering business. Later, she became a certified health counselor and food therapist through programs at the Institute of Integrative Nutrition® and the Natural Gourmet Institute, respectively. During a recent relocation to Singapore, Rachel studied Traditional Chinese Medicine, including Acupressure and Emotional Freedom Technique. She also holds a Master’s in political science from Columbia University, and is currently working on her Ph.D. in holistic health from the Global College of Natural Medicine. Live, Eat, Cook Healthy is Rachel’s first book.