In a saucepan, combine the date puree, water, butter and honey, and bring to a boil, and let cool.
In a large bowl, sift the whole wheat bread flour with the cinnamon, nutmeg, and cocoa powder.
Add the oats and ground flaxseed to the mixture.
Mix the dried fruits and add them to the flour and flakes mixture.
Add the eggs to the date mixture.
Pour the dry mixture into the liquid mixture and mix until smooth.
Using a rolling pin, roll out the dough and flatten it to a thickness of 1.5 to 2 cm. Place the rolled-out dough on a baking sheet lined with parchment paper.
Bake for 20 to 25 minutes (baking time varies depending on the oven). Remove from the oven and let cool before cutting.
* To roast the seeds: spread the seeds on an ungreased baking sheet. Place in the oven at 350°F (180°C), and bake for 7 to 10 minutes.
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