Ingredients
• Dried Fruits: 70g dried apricots (finely chopped).
• Nuts: 50g walnuts, 70g hazelnuts, 60g almonds, 20g pine nuts (all roughly chopped).
• Seeds: 30g pumpkin seeds, 40g sunflower seeds, 20g sesame seeds, 20g flaxseeds.
• The Binder: 1 egg white and 40ml natural honey.
• Seasoning: A pinch of salt.
Instructions
1. Toast the Seeds: In a dry pan over medium heat, lightly toast the pumpkin, sunflower, sesame, and flaxseeds for 2–3 minutes until they release their aroma.
2. Mix Dry Ingredients: In a large bowl, combine all the chopped nuts, dried apricots, and the toasted seeds. Add a pinch of salt.
3. Whisk the Egg White: In a separate bowl, whisk the egg white until it becomes slightly frothy (no need for stiff peaks).
4. Combine: Add the honey and the whisked egg white to the nut mixture. Stir thoroughly until every nut and seed is coated and sticky.
5. Shape: Preheat your oven to 160°C. Line a baking tray with parchment paper. Use a round cookie cutter or a spoon to form tight, flat circles of the mixture on the tray (as seen in your images).
6. Bake: Bake for 15–20 minutes until the edges are golden brown.
7. Cool: This is the most important step! Let the cookies cool completely on the tray before moving them. This allows the honey and egg white to harden and hold the nuts together.
Benefits
• Sustained Energy: These cookies are packed with healthy fats and fiber, providing a slow release of energy that lasts for hours.
• Brain Power: Walnuts and almonds are rich in Omega-3 and Vitamin E, which support cognitive function and memory.
• Mineral Rich: Pumpkin and sunflower seeds are great sources of magnesium and zinc, essential for muscle recovery and immune health.
• Digestive Health: Flaxseeds provide high fiber, which helps maintain a healthy digestive system and keeps you feeling full.