6 fluid ounces honey or 6 fluid ounces maple syrup
2 eggs
2 teaspoons vanilla essence
Directions:
1. pre-heat oven to 175c. grearse & line a 9 x 13 inch tin. 2. sift the flour, bicarb and spices together in a bowl & stir in the coconut, oats and pecans. 3. beat the oil and maple syrup together. add the eggs and vanilla essence. 4. stir the dry ingredients into the oil & egg mixture. 5. spread the mixture into the tin. 6. bake for 12 to 15 minutes. cut into wedges and transfer onto a wire rack to cool. 7. store in an airtight container for 4 to 5 days.
