contributed by Deb Curtis Reno
Crust:
•1/2 cup cold butter
•1/2 cup brown sugar, packed
•1 cup whole wheat flour
Filling:
•2 room temperature beaten eggs
•1 cup brown sugar, packed
•1 teaspoon vanilla
•2 tablespoons flour
•1/2 teaspoon baking powder
•1 1/2 cups coconut
•1 cup chopped walnuts
Combine crust ingredients in food processor & pulse until combined (or cut butter into brown sugar and flour in a large bowl)
press into a 13x9x2-inch baking pan.
Bake for 10 minutes at 350°.
Meanwhile, assemble filling by combining in food processor (or stirring together) the eggs, 1 cup brown sugar, vanilla, 2 tablespoons flour, and baking powder.
Stir in coconut and nuts.
Spread onto the crust and bake for 20 minutes longer.
24 servings; 145 calories each; 2.5 gm. protein; 1 gm. fiber