refined and completed version

SAVE THIS!

Ingredients:

• 70 g dried apricots (unsweetened)
• 50 g almonds
• 30 g pumpkin seeds
• 40 g sunflower seeds
• 20 g flaxseeds
• 70 g oats (gluten-free if needed)
• 20 g sesame seeds
• 60 g cashews
• 20 g pistachios
• 20 g walnuts
• 20 ml honey (or date syrup/maple syrup for a vegan version)
• 1 egg white
• Pinch of salt

Instructions:

1. Soak the dried apricots in cold water for 15–20 minutes. Drain well and chop finely.
2. Roughly chop the nuts or pulse briefly in a food processor for smaller pieces.
3. In a large mixing bowl, combine all the nuts, seeds, and oats.
4. Add the chopped apricots, honey, egg white, and salt. Mix until fully combined.
5. Scoop and shape into small flat biscuits. Place on a parchment-lined baking tray.
6. Bake at 180 °C (360 °F) for 15–20 minutes, or until lightly golden.
7. Cool completely on a wire rack. Store in an airtight container for up to 5 days.

Peanut and Sesame Biscuits

Vegan, flourless, sugar-free — just pure energy in every bite!

Ingredients:

• 100 g roasted peanuts (unsalted)
• 20 g white sesame seeds
• 20 g black sesame seeds
• 40 g pumpkin seeds
• 20 ml Jerusalem artichoke syrup (or maple syrup, yacon syrup, etc.)
• 1 ripe banana

Instructions:

1. Preheat oven to 180 °C (360 °F) and line a baking tray with parchment paper.
2. Mash the banana in a mixing bowl until smooth.
3. Roughly chop the peanuts (or pulse briefly in a food processor).
4. Add the mashed banana, syrup, chopped peanuts, sesame seeds, and pumpkin seeds to a bowl. Mix until combined.
5. Shape into small mounds or cookies, then flatten slightly on the baking tray.
6. Bake for 12–15 minutes, or until firm and lightly golden at the edges.
7. Let cool completely before serving. Store in the fridge for up to 1 week.

Variations

Nut and Seed Biscuits

• Swap the dried fruit: Use chopped dates, figs, or unsweetened cranberries.
• Make it vegan: Replace the egg white with 1 tbsp ground flaxseed + 2.5 tbsp water (let sit for 5 min).
• Add flavor: Stir in ½ tsp cinnamon, a dash of nutmeg, or a splash of vanilla extract.
• Change the nuts/seeds: Hazelnuts, pecans, chia seeds, or hemp seeds work well.
• Superfood boost: Add 1 tbsp cacao nibs or shredded coconut for extra texture.

Peanut and Sesame Biscuits

• Alternative nut butters: Swap part of the banana with 1–2 tbsp peanut or almond butter.
• Different sweeteners: Try date paste, mashed medjool dates, or coconut nectar.
• Add texture: Mix in 1–2 tbsp rolled oats or puffed quinoa.
• Chocolate lovers: Add a few dark chocolate chips or a spoon of raw cacao powder.
• Make them crunchy: Flatten thinner and bake a few extra minutes.

Tips for Best Results

• Don’t overbake: They’ll firm up as they cool — remove when golden at the edges.
• Storage: Airtight container at room temp for 3–5 days, or refrigerate for longer.
• Freezer-friendly: Freeze for up to 2 months, layering with parchment.
• Uniform size: Use a cookie scoop for even baking.
• Adjust binding: Too dry? Add more banana, syrup, or plant milk. Too wet? Add more oats or seeds.