Raspberry and coconut squares

1 1/4 cups Kitchen All-Purpose Flour

2 cups rolled oats

1 cup sweetened shredded coconut

1 1/2 tbsp. psyllium (optional)

1 pinch of salt

3/4 cup margarine

1/4 cup maple syrup

1/2 cup brown sugar + 1tsp. at the table

2 eggs

1 bag or 400 grams frozen raspberries

1 tbsp. cornstarch

1. Mix together the all-purpose flour, rolled oats, shredded coconut, psyllium and salt.

2. In another bowl, mix together the margarine, maple syrup, half cup brown sugar and eggs.

3. Next, add the liquid ingredients to the dry ingredients.

4. Mix well to obtain a gritty substance.

5. In an 8X8 dish, spread about half of the mixture.

6. Press well.

7. Scatter the raspberries over the mixture.

8. Sprinkle the cornstarch and the table spoonful of brown sugar evenly over the raspberries.

9. Add the rest of the mixture to the raspberries to cover them well without pressing them.

10. Bake at 400°F for about 45 minutes or until golden brown on top