Rinse and drain the Village Harvest Organic Ancient Grains Blend. Combine it with the water in a small pot over medium-high heat. Bring to a boil, reduce heat, and simmer 10-12 minutes until grains are tender. Do Not Overcook! Set aside to cool. (This step can be done in advance - up to several days before. Keep the grains in an air-tight container in the fridge until ready to use.)
Preheat the oven to 350 degrees F. Line an 8x8 baking pan with parchment paper. Let the ends overhang a bit to use as "handles" later to easily remove the bars from the pan.
Once the grains are cool, combine them in a large mixing bowl with the oats, flaxmeal, oat flour, coconut sugar (if using), salt, dried blueberries and dried apricots.
In a small bowl, whisk together the sunflower seed butter, maple syrup, and vanilla extract until smooth.
Pour the wet ingredients over the dry and stir well to combine. Make sure that all the dry ingredients are coated.
Press the mixture evenly into the prepared baking pan. Press down firmly so the mixture is compact.
Bake for 20-25 minutes until the edges start to turn golden.
Place the baking pan on a wire cooling rack to allow the mixture to cool in the pan for at least 20-30 minutes. They will firm up as they sit.
Carefully remove from the pan using the parchment "handles" and place onto the cooling rack to continue to cool completely. Once cool, cut into bars.
Leftovers can be stored in an air-tight container in the fridge or freezer. They can also be individually wrapped and frozen for easy grab-n-go breakfasts or snacks.