What do you need:
- 200 grams of mixed nuts (e.g. cashew, walnut, pecan, almond, hazelnuts)
- a small half teaspoon of Green Sweet Sweet Intense
- three tablespoons of coconut oil, melted
- one and a half tablespoons of Fiberfin, or psyllium
- 130 grams of sunflower seeds
- two eggs
This is how you make it:
Preheat the oven to 170 degrees. Have a sheet of baking paper ready at your workplace, along with some plastic cling film and the rolling pin. Grind all ingredients in a food processor into a firm ball. You can also immediately stir everything together firmly with the ladle and continue to knead manually into a ball. Grind the sunflower seeds to a fine mass. Deposit the ball on the sheet of baking pier and flatten it well. Cover with some plastic cling film and roll with the rolling pin to the thinnest possible slice. The thinner the slice, the crispier the cookies will be.
It is best to use a cookie cutter. These can be any shape you want. Cut out the cookies from the slice and remove the remains around the cut out cookies, make a new slice and cut out cookies again on a sheet of baking paper. Carefully slide the sheet onto a baking tray and bake the cookies in the middle of the oven for about 10-12 minutes, keep a close eye on them. Let it cool down for some time. Keep them in a cookie tin for more crunchiness.
Recipe and photography: Monique van der Vloed