Combine flour, baking powder, cinnamon, coconut sugar and salt. Add the rest of the ingredients and mix until well combined. If the dough comes out too crumbly, add a bit of water. Wrap it in clingfilm and keep it in the fridge for about 30 minutes.
Preheat the oven to 180°C.
Prepare a baking sheet with baking paper and roll the dough thinly.
Now, mince the fruits, chop the coconut, and mix well with the nuts. In a pan, heat vanilla pulp, honey, margarine and sea salt while stirring, until everything is dissolved. Combine the honey mixture with the nuts and spread it on the dough while still warm. Bake for 20 minutes on the lowest rack. Afterwards, let it cool down completely (best over night) and slice into small rectangles.

FoR 25x30 cm

FOR THE DOUGH

225 g wholemeal spelt flour

1/2 tsp baking powder

tsp ground cinnamon

1 tbsp coconut sugar

1/4 tsp salt

75 g softened vegetable margarine

1 organic egg (size M)

FOR THE TOPPING

80 g dried apricots

80 g dried plums

50 g dried apple rings

25 g dried coconut chips

80 g almond slivers

80 g chopped hazelnuts

50 g chopped walnuts

1 vanilla bean

150 g organic honey

80 g vegetable margarine

1/4 tsp salt