Orange and honey is a match made in heaven that makes these nutrient-dense seed biscuits sing with zesty freshness. They’re a whiz to make and bake in a flash - ready to fill the biscuit tin for guilt-free snacking.
Ingredients
- 1/2 cup pitted dates
- 1 cup raw almonds
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/4 cup honey
- 1 egg
- 1 tbs coconut oil
- 1 orange juiced zested
- 1/2 tsp bicarbonate of soda
- 1 handful sunflower seeds *extra
Method
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Step 1Preheat oven to 180C (160C fan-forced). Line 2-3 baking trays with non-stick paper.
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Step 2In a food processor, blitz together dates, almonds and seeds for 1-2 minutes until finely processed. Add remaining ingredients and blitz to form a gooey paste.
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Step 3Drop teaspoonfuls of mixture onto lined trays, allowing some room to expand. Sprinkle with a few extra sunflower seeds. Bake for 10-12 minutes until golden.
Recipe Notes
Use any combination of seeds you like. Nigella seeds (black sesame) and linseed are also delicious.
You need about 1/4 cup of orange juice.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
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