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Combine ground flax seed and water in a small bowl. Set aside.
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Heat oven to 225F convention bake or 250F standard bake.
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In a large bowl, add the dry ingredients: oats, coconut, nuts and apricots. Set aside.
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In a saucepan, combine the coconut oil, brown rice syrup, brown sugar, salt and orange zest. Heat on medium-low and mix until the oil and sugars are throughly mixed. Remove from heat and whisk in the flaxseed mixture and rosewater.
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Mix the dry ingredients with the wet ingredients and spread on a parchment lined rimmed baking sheet.
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Press ingredients into an rectangle about 1/2" thickness.
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Bake for 1 hour. Turn off heat and let cool in oven with door ajar.
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Break into pieces and store in an airtight container.