Line a x 20 x 10cm slice tray with greaseproof paper.
Place the rolled oats, flour, dessicated coconut, coconut blossom sugar and macadamia nuts together in the mixing bowl of your KAMBROOK bench mixer and combine on a low speed.
In a small saucepan, mix the golden syrup and coconut oil, then warm over a low heat them so that it melts together – don’t heat just warm.
In a small cup, mix together the warm water and bi-carbonate soda.
Add the golden syrup mixture to the dry ingredients in the mixing bowl, then add the water / bi-carb mix– mix on a low speed until combined.
Press the mixture into prepared slice tray.
Bake in the oven at 160°C for 15 minutes or until nicely browned.
Cut into slices prior to cooling, and allow to cool on a wire rack.
In a small bowl, place the icing sugar and maple syrup and mix to combine.
Drizzle the baked slices with your maple mixture.
Place into an airtight container and keep for up to 7 days.
