Ingredients:

80 g dried apricots

50g walnuts

100g peanuts

30 g pumpkin seeds

30 g sunflower seeds

1 tablespoon sesame seeds

1 tablespoon linseed

1 tablespoon poppy seeds

50g almonds

1 egg white

1 tablespoon honey

Instructions:

Top up the dried apricots with water for 5 minutes.

This will help soften them up.

Preheat your oven to 180°C (360°F).

In a food processor, chop the walnuts, peanuts, pumpkin seeds, sunflower seeds, sesame seeds, linseed, and poppy seeds until they are coarsely ground.

Drain the apricots and roughly chop them.

In a large bowl, combine the chopped nuts and seeds, chopped apricots, almonds, egg white, and honey. Mix well to form a thick batter.

Line a baking sheet with parchment paper.

Drop tablespoons of batter onto the prepared baking sheet, leaving space between each cookie for spreading.

Bake for 20 minutes, or until the cookies are golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:

If you don’t have a food processor, you can chop the nuts and seeds by hand.

However, it will take a bit longer.

You can use any type of nut or seed that you like in this recipe.

If you don’t have honey, you can use another natural sweetener, such as maple syrup or date syrup.

Be sure to let the cookies cool completely before storing them in an airtight container.