Flax and Fruit Bars
These are a great holiday treat to mix up and give as healthy gifts during time when everyone is in much need of additional digestive help from the flax seeds fiber and healthy omega-3 fats to fight the inflammation that arises from alcohol and excess meat intake. They look pretty and last a long time without going stale.
4 c flax seed
4 c dried coconut (sulfate free)
1 lb dates
2 1/2 c dried cherries
2 organic oranges
1/2 c pomegranate juice
1/2 c maguay syrup (or agave)
Whole nutmeg or 1/4 t dried nutmeg
Grind flax seed in a coffee grinder. Puree dates in a food processor until smooth and paste like. Chop cherries finely. Grate zest of oranges over coconut and grate 1/8 t of whole nutmeg into coconut, toss. Add all the rest of the ingredients (except oranges) and mix by hand or in food processor. Add juice of one orange and mix syrup into one cup of water before adding. Massage ingredients till smooth.
At this point the mixture can be made into balls with the addition of chocolate or carob powder (1/4 c per 2-3 c mixture) or spread on a baking sheet, sprinkled with coconut and baked at 300 degrees F for 25 min. Take out of the oven and let cool then cut into squares. They will last 2 weeks at room temperature.
How I made both at once:
Take out 2 1/2 c of mixture and put in a bowl. Add 1/4 c carob powder and massage well. Roll 1 heaping T into a ball and roll in coconut. Keep at room temp for 2 days or in fridge.
With the rest of mixture spread on a 16 x 11 in greased baking sheet (coconut oil); bake at 300 degrees F for 25 -30 min until it looks dry and may have an air pocket or bubble or two. Let cool for 1 hour or more, cut into squares and remove from pan with a metal or thin spatula.