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
|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|
|1 tsp||Ground cinnamon|
|4 Tbsp||Organic honey, pure|
|4 Tbsp||Psyllium husks|
|2 Tbsp||Water, filtered|
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- 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.