Maple Coconut Bread

(Can be made the day before.
Let cool & refrigerate overnight.
Warm up in the morning.)

Put:
(one of these whole grain flour options)
2 c wheat
OR
2 1/4 c spelt, kamut
OR
2 1/2 c rice, oats
OR
any 2 flour combinations,
just use half of the amount of each one
1 - 1 1/2 c sliced or slivered almonds,
walnut &/or pecans
(depending on how much you like)
2 c rolled oats
2 c unsweetened shredded coconut or flakes
1/2 t coriander (optional)
1 t salt
2 T coconut butter or virgin oil
2/3 c pure maple syrup
3 c water
in a large bowl or mixer bowl.
& mix in a mixer or with a spatula.

Preheat oven at 350º

(breads need the oven preheated to turn out well)

To keep the bread from sticking, oil sides & bottom of a 9x13 glass pan with:
1/2 t virgin coconut or olive oil

Sprinkle:
1/3 unsweetened shredded coconut or flakes
in the bottom of the pan.

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Spoon the mixture into the pan.

Press mixture with a spatula or back of a large spoon making it thicker around the edges & thinner in the middle.

Top with:
1/4 - 1/2 c sliced or slivered almonds,
walnuts or pecans
moving them around as needed & press into the mixture.

Bake at 350º for 25 min.

After baking the 25 min,
make 3 - 5 slits in the bars, to keep it flat.

Then continue baking 30 min. more.

Loosen the bread from the pan by going around the pan with a sharp knife between the pan & the bread.

Cut into rectangles.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.