Multigrain Indulgence

Ingredients:

• 2 cups rolled oats
• 1/4 cup ground golden flaxseed
• 1/2 cup almonds
• 1/2 cup white whole wheat flour
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup dried plums
• 1 egg
• 1/4 cup natural brown sugar
• 1/3 cup honey
• 1/3 cup virgin coconut oil (liquid at room temperature), plus a little extra to grease the pan
• 1/2 cup dark chocolate chips (60% cocoa)

Preparation:

1. Preheat the oven to 325 degrees. Lightly grease an 8x8 baking dish.
2. Using a food processor, pulse 1 cup of oats until it becomes a fine flour. Remove the oat flour to a medium bowl and add the white whole wheat flour, salt, and baking soda. Whisk to combine thoroughly and set aside.
3. Place the almonds in the food processor and pulse until it becomes a fine meal. Do not allow it to paste up. Remove and set aside.
4. Place the dried plums in the food processor. Pulse until it becomes finely minced and nearly a paste. Set aside.
5. In another medium sized bowl, combine honey, sugar, and coconut oil and beat to combine. Add the egg and beat until well combined. Beat in the flax meal, almond meal, dried plums, and the remaining 1 cup of rolled oats.
6. Gradually beat in the flour mixture. The mixture will become thick so it will take some muscle to mix in the chocolate chips by hand, but you can do it.
7. Transfer the mix into your prepared baking dish. To prevent sticking, use some parchment paper, or lightly greased hands, to level the top of the mixture into the dish.
8. Bake at 325 for 25 minutes. Allow to cool before slicing.