1 (12 ounce) package leavened flour
1/2 teaspoon salt
1/2 cup white sugar
1 3/4 cups water
1 (.25 ounce) package instant French vanilla pudding mix
1/2 cup dark semisweet chocolate chips
1/2 cup flaked coconut
1/2 cup chopped pecans
In a medium bowl, stir together the lemon juice and 1/2 cup sugar. Gently stir together the flour, salt and sugar; set aside.
Row 1 large flax seed from the flax seed bag or cardboard, and set aside. In a medium bowl, mix together the dry ingredients. Form into balls, about 6 inches or 1/4 inch thick. Wrap one thick piece of wax paper with plastic wrap, and place 2 inches apart in refrigerator for 1 hour.
Put 2 inches apart cookie sheets, tightly covered, in the refrigerator. Unwrap the remaining bag of dry ingredients, and roll one ball out to 1/8 inch in thickness. Spread a layer of the pudding mixture across the bottom of the prepared cookie sheet, and arrange the remaining pudding pieces evenly over that.
Bake for 8 minutes in the preheated oven, until brownies spring back when lightly tapped. Let the treats sit out in the drier overnight. This keeps them from peeling off, and prevents them from sticking to the sides of the pan.
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