1 cup whole oats
1 cup slivered or sliced almonds
1 cup spelt flour or ½ cup spelt and ½ cup whole wheat pastry flour
½ teaspoon baking powder
½ teaspoon sea salt
3 tablespoons chopped fresh rosemary
½ cup coconut oil
½ cup maple syrup
1 teaspoon vanilla

Preheat oven to 375 degrees.  Mix oats, almonds, flour, baking powder, salt and rosemary together with a whisk in a large bowl.  Separately, mix together coconut oil, maple syrup, and vanilla.  Add wet ingredients to dry and stir together well.  Let stand 10 minutes.  Line a baking sheet with parchment and Press the dough onto the parchment in a large rectangle form about ¼ inch thick.  Bake 12 minutes until edges are golden brown and top is firm to the touch.  Cool on tray 3-5 minutes then cut into squares and cool.  Store in a tin.