BREAKER TROPICAL UNBROKEN COOKIES

Oil a baking sheet                                      

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 64 servings

8-cups rolled oats or quick oats

1-cup whole-wheat flour

1-cup almonds, smashed                    

1-cup sunflower seeds           

1/2-cup pumpkin seeds

1/1-cup ground flaxseed

1/2-cup sesame seeds

1-teaspoon salt

1/4-cup coconut oil

1/4-cup agave nectar

2-teaspoons almond extract

2-cup water

2-cups dried tropical fruit (pineapple, banana, carambola)

1-cup fresh coconut pieces

Soak the dried fruit in the water for half an hour. 

In the standing mixing bowl, combine all the dry ingredients. 

Add the oil and mix until oats are evenly coated. 

Add the agave.

Drain the water from soaking the dry fruit into the blender. 

Pulse the fresh coconut in the blender until pieces are roughly the size of a green pea.

Add the dry fruit, coconut mixture, and the almond extract.

Spread out the mixture on a baking sheet.  Precut

Bake at 350 degrees for 45 minutes or until golden. 

Cool.  The cookies will come out of the pan precut.  

Store the cookies in a plastic bag in the refrigerator or freezer.