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1
Reconstitute any of the fruit that is not moist and tender by placing it in a bowl and covering it with warm water.
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2
Depending on how dry it is, this could take up to 15 minutes.
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3
Drain off the excess water and pat dry with a paper towel.
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4
Put the almonds in a food processor and process until small pieces form but before it becomes a paste.
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5
Pulse as needed.
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6
Add the fruit, salt and flaxseeds, if using.
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7
Process to combine.
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8
The mixture should pull away from the sides.
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9
If it doesnt, add 1 tablespoon water and process until it does, adding another tablespoon of water if needed.
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10
Shape the fruit mixture into a log.
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11
Put the sesame seeds in a bowl, if using, and roll the log in the seeds to coat the outside.
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12
Line a 9-by-5-inch loaf pan with plastic wrap.
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13
Lightly spray it with cooking spray.
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14
Lightly spray a second piece of plastic wrap.
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15
(You will use it to help press the mixture flat without getting your hands sticky.)
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16
Put the fruit mixture in the prepared pan, top with the second piece of sprayed plastic wrap and press down to flatten and spread evenly in the pan.
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17
Refrigerate, covered with plastic wrap, until firm, about 1 hour.
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18
Lift the mixture from the pan using the plastic wrap.
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19
Place on a cutting board and cut into 8 even pieces.
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20
Wrap each bar in plastic wrap, parchment or waxed paper.
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21
The bars will keep for 2 to 3 days at room temperature, 2 weeks in the refrigerator and 2 months in the freezer.
