Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Spray the parchment lightly with nonstick cooking spray. Set aside.
Add oats and sliced almonds to the bowl of a food processor. Pulse a few times until mixture resembles coarse crumbs. (see photo above) Place mixture in a large bowl. Set aside.
Place raisins in bowl of food processor and pulse a few times until they look finely chopped. Add to the mixture in large bowl, incorporating with your fingers to remove any large clumps.
To this mixture, add coconut palm sugar, quinoa, flax seeds, whole wheat flour, cinnamon, baking powder and salt. Mix together until well combined.
Add melted coconut oil and vanilla extract to dry ingredients and mix until well combined. In a small bowl, whisk the egg white. Add to mixture until incorporated.
Dump the mixture on the prepared baking sheet. Flatten slightly with your fingers. Cover the mixture with a sheet of waxed paper and using a rolling pin, flatten the mixture nice and even until it's about 1/4 inch thick. Remove the wax paper.
Bake for 25-30 minutes, rotating the tray halfway through baking time. Remove from oven and let cool. Once totally cool, break into pieces. Store in an airtight container at room temperature for up to two weeks.