Linseeds, also known as flaxseeds, are the richest plant source of omega 3 fats, which are essential for a healthy brain, heart, joints and immune system. Makes 20-25 bars
Ingredients
| 50 g | Coconut shreds, organic, plus 2 cups extra (Main) |
| ½ cup | Pumpkin seeds |
| ½ cup | Sunflower seeds |
| ½ cup | Linseed / flaxseed |
| 6 | Figs, sulphur-free, stalks removed |
| ½ cup | Currants |
| 1 tsp | Ground cinnamon |
| 4 Tbsp | Tahini |
| 4 Tbsp | Organic honey, pure |
| 1 pinch | Salt |
| 4 Tbsp | Psyllium husks |
| 2 Tbsp | Water, filtered |
Directions
- Process the coconut in a blender or food processor until creamy and smooth, use a little coconut oil to get the blade moving if necessary. Reserve½cup of the coconut butter and transfer the rest to a jar for future use.
- Add the remaining ingredients along with the reserved coconut butter to the blender and pulse until combined.
- Line a slice tray with greaseproof paper. Evenly spread the mixture over the tray, pressing down on it to reach the edges. Place another sheet of greaseproof paper on top and use a second tray to push down on the mixture so that it flattens evenly.
- Use a sharp knife to mark the flattened mixture into 20–25 slices. Refrigerate.