1/2 c. safflower oil butter (8 tbsp.)
1/2 c. barley-malt syrup
1 egg
2/3 c. brown rice flour
1 tsp. vanilla
1/2 tsp. baking powder
1 c. quick oatmeal
1 c. coconut
1/2 c. nuts, almond or walnuts

Cream butter and barley-malt syrup together until light and fluffy. Add egg, blend. Add dry ingredients. Stir well, add oats, coconut, vanilla, nuts. Spread in greased 9x13 pan. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Cut while warm, and cool before stacking. This makes a good lunch bag item.