CINNAMON TOAST CRUNCH BARS

CINNAMON TOAST CRUNCH BARS ¼ cup (60 ml) maple syrup ½ cup (100 g) coconut sugar or packed brown sugar ¼ cup (60 g) almond butter or cashew butter ⅓ cup (80 ml) neutral oil 1 tsp vanilla extract ½ tsp salt 2 tsp (5 g) ground cinnamon ½ tsp ground allspice 1½ cups (180 g) white whole wheat flour or spelt flour 1 tsp baking powder ICING 4 tbsp (56 g) virgin coconut oil or butter 1 tbsp (15 g) almond butter or cashew butter 6 tbsp (70 g) sugar 1 tbsp (8 g) ground cinnamon Preheat the oven to 350°F (180°C or gas mark 4) and have a lined 8 or 9-inch (20 or 23-cm) square baking dish nearby—the size is dependent on whether you want thicker or thinner bars. To make the bars, in a large bowl, whisk together the maple syrup, sugar, almond butter, oil, vanilla, salt, cinnamon and allspice. Then, using a wooden spoon, stir in the flour and baking powder. The mixture will be thick. Transfer it to the baking dish, and press it down firmly into an even layer. You can use a piece of parchment paper or wax paper to help. Bake the bar for 20 minutes, then lower the oven temperature to 275°F (140°C or gas mark 1), remove the pan, and gently cut the bar into eight 1 x 4-inch (2.5 x 10-cm) bars. Set aside while you make the icing. To make the icing, in a small saucepan over low heat, combine the coconut oil, almond butter, sugar and cinnamon and cook until the mixture loosens. Transfer the warm icing to a piping bag or squeeze bottle with a small tip, and pipe swirls over the bars. If the mixer starts to seize up, run the bag or bottle under hot water until it loosens again. Place the bars back in the oven to cook for another 20 to 25 minutes. Remove and allow to cool before eating—overnight is best for optimum crispiness.