Crunchy Nut & Seed Cookies courtesy of Eatsmart Nutrition Consultants
Ingredients:
½ cup ground linseed/flaxseed
2 cups ground almonds
½ cup pumpkin seed or sunflower seed
1 cup walnuts
½ cup dried cranberries or goji berries
½ cup macadamia nut oil
½ cup honey or organic maple syrup
1 tspn vanilla essence
Method:
1. Preheat oven to 150°C.
2. Combine linseed, almond meal, pumpkin seed, walnuts and cranberries
3. Add oil, honey and vanilla and mix through until combined
4. Divide into 30 balls, place onto a baking tray lined with bake paper and flatten slightly.
5. Bake for 30 to 40 minutes until golden and cooked through.
6. Rest on tray until cool and store up to 2 weeks.
