Warm the fruit preserves and water in a saucepan over medium-low heat while you prepare the dough.
Combine the flours, 2 tsp flaxseed, baking soda, cinnamon, and salt in a small bowl.
Combine the coconut oil, honey, eggs and vanilla extract in a large bowl and beat for 30 seconds on medium-high until creamy.
Slowly incorporate the dry ingredients beating until well combined, about 1 minute.
Divide the dough into two parts and shape into balls. Place each ball on a piece of plastic wrap and flatten into a disc. Wrap tightly and chill in the refrigerator for 20 minutes.
Remove the fruit preserves from the stove and cool to room temperature.
Preheat your oven to 350 degrees Fahrenheit.
Remove one disc from the fridge and place it on a piece of parchment paper. Place another piece of parchment over the disc, then roll it with a rolling pin in both directions until you’ve reached a ¼ inch thickness.
Using a pizza cutter, cut the circle into a large square, then into smaller rectangles about 4in x 2in.
Spread 2 tablespoons of the fruit preserves on each rectangle, leaving a ½ inch border.
Remove the other disc from the fridge and repeat steps 8&9.
Use a spatula to carefully lift each rectangle of dough and place it on top of the rectangles with the fruit on them.
Dip your fingers in a little water and gently seal the bars on all sides by pressing the two rectangles together on the edges.
Transfer the parchment paper with the bars onto a baking sheet and bake at 350 degrees Fahrenheit for 12 minutes.