Recipe 1: Nut and Seed Biscuits
Flourless, refined sugar-free, and packed with natural goodness.
Ingredients:
70g dried apricots (unsweetened)
50g almonds
30g pumpkin seeds40g sunflower seeds
20g flaxseeds
70g oats (gluten-free if needed)20g sesame seeds
60g cashews
20g pistachios
20g walnuts
20ml honey (or date syrup/maple syrup for a vegan version)
1 egg whitePinch of salt
Instructions:
Soak dried apricots in cold water for 15–20 minutes, then drain and chop finely.
Roughly chop the nuts or pulse in a food processor a few times if you prefer smaller chunks.
In a large bowl, combine all nuts, seeds, and oats.
Add the chopped apricots, honey, egg white, and salt. Mix well until fully combined.
Scoop and shape into small flat biscuits and place them on a parchment-lined baking tray.
Bake at 180°C (360°F) for 15–20 minutes or until lightly golden.
Cool on a rack and store in an airtight container for up to 5 days.
Recipe 2: Peanut and Sesame Biscuits
Vegan, no flour, no sugar, just energy-boosting ingredients!
Ingredients:
100g roasted peanuts (unsalted)
20g white sesame seeds
20g black sesame seeds
40g pumpkin seeds
20ml Jerusalem artichoke syrup (or maple syrup, yacon syrup, etc.)
1 ripe banana
Instructions:
Preheat oven to 180°C (360°F) and line a baking tray with parchment paper.
Mash the banana in a bowl until smooth.
Roughly chop the peanuts (or pulse in a food processor).
Combine mashed banana, syrup, chopped peanuts, sesame seeds, and pumpkin seeds in a bowl. Mix until fully incorporated.
Form into small mounds or cookies and flatten slightly on the baking tray.
Bake for 12–15 minutes or until firm and slightly golden on the edges.
Let cool completely before serving. Store in the fridge for up to a week.
Variations
Recipe 1: Nut and Seed Biscuits
Swap the dried fruit: Use chopped dates, figs, or unsweetened cranberries instead of apricots.
Make it vegan: Replace the egg white with 1 tablespoon of ground flaxseed + 2.5 tablespoons of water (let sit for 5 minutes).
Add flavor: Mix in ½ tsp cinnamon, a dash of nutmeg, or a splash of vanilla extract.
Change the nuts/seeds: Use whatever you have—hazelnuts, pecans, chia seeds, or hemp seeds all work.
Add a superfood boost: Stir in 1 tbsp of cacao nibs or shredded coconut for extra flavor and texture.
Recipe 2: Peanut and Sesame Biscuits
Alternative nut butters: Sub 1–2 tbsp of peanut butter or almond butter for part of the mashed banana for a richer texture.
Different sweeteners: Try date paste, mashed medjool dates, or coconut nectar if Jerusalem artichoke syrup isn’t available.
Add texture: Fold in 1–2 tbsp rolled oats or puffed quinoa for more bite.
For chocolate lovers: Mix in a few dark chocolate chips or raw cacao powder for a guilt-free treat.
Make them crunchy: Flatten the cookies thinner before baking and bake a few extra minutes for a crispier result.
Tips for Best Results
Don’t overbake: These cookies continue to firm up as they cool, so remove them from the oven once they’re golden around the edges.
Storage: Keep them in an airtight container at room temp for 3–5 days, or refrigerate for longer shelf life.
Freezer-friendly: Both recipes freeze well—layer between parchment in a container or zip bag for up to 2 months.
Uniform size: Use a cookie scoop or tablespoon to make evenly sized cookies so they bake evenly.
Binders matter: If your mixture is too dry to hold together, add a little more banana, syrup, or a splash of plant milk. If too wet, add more seeds or oats.
