1/2 cup butter
1 cup honey
1 1/2 cups rolled oats
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
6 tablespoons rice flour
3 1/2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x5 inch loaf pans with non stick spray.
In a large bowl, cream together 1/2 cup butter, honey, oats, lemon zest and vanilla. Beat in the flour, 3 1/2 cups of the whole wheat flour. Stir in the baking soda. Mix in the remaining 2/3 cup whole wheat flour. In a separate bowl, stir together the rosemary, 1 teaspoon minced lemons, 1/2 teaspoon ginger and 1/2 teaspoon nutmeg.
Lightly grease a large baking sheet. Roll each loaf into a 6 inch square. Place on the prepared baking sheet.
Bake each loaf pan 30 minutes in the preheated oven, until golden.
Remove pans from oven, leaving 4 pockets in the bottom of each pan. Let cool on a wire rack. Peel off parchment, leaving about an inch of parchment. Push brownies through ice and paper towels to cool completely.