Raspberry Coconut Bars

Makes 24 bars.

Preheat the oven at 350F and butter a 20 inch square baking tray.

In a big bowl add together and mix all at once:

- 3/4 cup butter

- 2 cups whole wheat flour

- 1 tsp baking powder

- pure vanilla extract

- 1/2 cup agave syrup

Mix until butter is evenly distributed, the batter will be crumbly. 

Set aside ~ 1/3 cup of the mixture and mix with 1/2 cup unsweetened shredded coconut meat.

To the remaining mixture add 1 egg and mix well - the batter won't be very smooth.

Spread the batter over the base of the baking tray in an even layer.

Add 2 cups raspberries (fresh or frozen).

Sprinkle with the coconut mixture and bake for 45-55 minutes, until firm.

Cut in 24 bars.

Nutritional info per 1 of the 24 bars: Calories: 122, Total Fat: 7.3g, Saturated Fat: 4.7g, Trans Fat: 0g, Cholesterol: 24mg, Sodium: 4mg, Total Carb: 14.3g, Dietary Fiber: 1.8g, Sugars: 0.8g, Protein: 1.9g

Vitamin A: 4%, Vitamin C: 3%, Calcium: 1%, Iron: 3%

For the vegan version (or a just lighter version) of these bars use:

* vegetable oil instead of butter

* 1/4 cup apple sauce/apple puree instead of 1 egg