Chock-a-Block Fruit and Nut Bars

I've found a few meanings for chock-a-block, but I'm gonna call this bar recipe its newest definition. Choked with dried fruits and nuts the bar is only barely held together by a few drips and drabs of dough. The bars are dense with a little chew from the dried fruit complimented by a sprinkling of sea salt on top. Perfect for on the go mornings, or as I had in mind, packed into my tote bag for beach and picnic trips in the nether regions of NYC. This recipe is 2-3 steps removed from David Lebovitz's version, who may be the internet's most linked food blogger cause his recipes always work!

Chock-a-Block Fruit and Nut Bars

2 tblsp whole wheat flour
1/4 cup all-purpose flour
1/8 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
1/4 tsp nutmeg
2 cups nuts, coarsely chopped (walnuts, almonds, pecans, cashews, pistachios, or hazelnuts)
1 1/2 cup dried fruits, coarsely (apricots, rasins, dates, figs, cranberries, pear, nectarines, pineapple)
1 tblsp, heaping, coconut flakes (I use unsweetened)
1 large egg
1 tblsp oil
1 tblsp, heaping, flax meal
1/2 tsp almond extract
1/4 cup white sugar
1 tblsp molasses
sea salt for sprinkling

Preheat oven to 325 degrees. Line an 8x8 baking pan with parchment so sides hang over the edges. Grease sides and paper. Mix dry ingredients in a large bowl. Toss in fruits, nuts, and coconut flake so evenly coated. Mix egg, oil, flax, extract, sugar, and molasses until combine. Add wet ingredients to flour coated fruits and nuts. Mix until evenly coated. Spread into prepared baking pan. Sprinkle top lightly with sea salt. Bake for 35-45 minutes until browned on top. Let cool in pan for 5 minutes. Using parchment overhang lift bars on to a rack to cool. Cut into chunks and share!