Preheat oven to 170°C and line a 20cm square tin with baking paper.
Place dry ingredients into a medium bowl.
In a microwavable container, melt the rice malt syrup and coconut oil together (I recommend 1 minute on medium high).
Pour the liquid mixture onto the dry and mix well.
Add in the boiling water and pinch of salt and stir until the ingredients are evenly combined.
Pour the mixture into the lined tray and smooth out with the back of a spatula.
Bake for 30-35 minutes or until golden brown.
Let it cool on a rack for 10 minutes, before removing it and cutting into 12 bars.
Store in an airtight container. I like to pop a few in a ziplock bag and freeze for later!