Preheat oven to 180 °C (upper/lower heat). Line baking dish (20 x 30 cm) with parchment paper.
Mix ground flax seeds with water, and leave to swell for 10 minutes.
For the base, cut vegetable margarine into cubes and whisk together with sugar in a mixing bowl until fluffy.
Slit vanilla pod lengthwise, scrape out seeds and mix with flour, baking soda, salt, and cinnamon.
Stir flour mixture and swollen flax seeds to the sugar-margarine mixture.
Roll out dough into baking dish, pierce several times with a fork, and bake for 10 minutes. Then spread jam on hot dough.
For the topping: Grind 50 grams of hazelnuts and almonds each, chop 100 grams of hazelnuts and 50 grams of almonds and cashews each. In a small pot, heat vegetable margarine, sugar, and salt and stir until sugar is dissolved. Remove pot from heat, and fold in ground and chopped nuts.
Spread nut mixture evenly on base of dough, and bake for 15 minutes. Allow to cool completely.
Cut dough rectangle into squares and then cut into triangles.
Melt chocolate in a water bath. Dip corners of nut wedges in chocolate, and place on wire rack or parchment paper to allow chocolate to harden.

FoR 12 Wedges

FOR THE BASE

1 tbsp flaxseed

4 tbsp water

100 g cold vegetable margarine

50 g whole cane sugar

250 g wholemeal spelt flour

1 tsp baking powder

1/4 tsp salt

1/4 tsp ground cinnamon

FOR THE TOPPING

150 g apricot jam

100 g vegetable margarine

100 g whole cane sugar

1/2 tsp fine sea salt

150 g hazelnuts

150 g almonds

100 g dark chocolate