2 cups walnuts or pecans
1 cup golden flax seeds, ground
4 Tbsp. raw agave syrup
1/2 tsp. coriander or cinnamon
Place nuts in food processor and process until coarsely ground. Add ground flax seeds, coriander and agave, 1 Tbsp. at a time. Pulse lightly until mixture is crumbly, not doughy. Do not over process. Sprinkle and press 1/2 of the mixture into an 8"x8" pan. Set the other 1/2 mixture aside.
2 cups pitted dates
3 Tbsp. water
Juice and zest of 1 orange or 1 lemon (I use some of both)
Juice the orange and/or lemon and soak the dates in the juice and water for 10 min. while making crust.
In a food processor, combine the dates, soak water and zest and puree until smooth. Spread the date mixture over the crust evenly. Crumble remaining crust over top. Press and smooth the top of crust gently. Dried apricots, pineapple, raisins or prunes may be used instead of dates.
**For best results, cool in refrigerator overnight so the filling will thicken. It's easier to cut into squares that way. But if you don't mind it being a bit soft you can eat it immediately :-)
Mary Ann's Home Kitchen, by Mary Ann Jones