Ingredients

• 1 1/2 cups Shredded Coconut
• 1 cup Coconut Flakes
• 2 1/2 cups Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour
• 1 cup Evaporated Cane Sugar
• 1 tsp Baking Soda
• 1 tsp Sea Salt
• 3-1/4 cups Quick Cooking Rolled Oats or Organic Quick Cooking Rolled Oats
• 1/2 cup Semi-sweet Chocolate Chips
• 1/2 cup Dried Apricots chopped
• 1 cup Slivered Almonds
• 1/2 cup Dried Tart Cherries
• 1/4 cup Organic Pumpkin Seeds
• 1/4 cup Premium Shelled Sunflower Seeds
• 2/3 cup Molasses
• 1-1/4 cups Sunflower Oil
• 3 Tbsp Flaxseed Meal
• 1/2 cup Water
• 1 Tbsp Vanilla Extract

Instructions

1. In a large bowl, mix together the coconut, flour, sugar, baking soda, salt, oats, chocolate chips, apricots, almonds, cherries and seeds.
   
   Mix flaxseed meal and water; let stand for a few minutes.
   
   Combine the molasses, sunflower oil and vanilla. Add the flaxseed meal mixture and mix thoroughly. Pour the wet ingredients into the dry and stir to combine. Press dough into a greased 9 x 13-inch baking pan and bake at 350°F for 15 minutes. Let cool before cutting. Makes 32 bars.