Ingredients
- 100g brazil nuts
- 100g almonds
- 100g walnuts
- 100g dried cranberries or blueberries
- 100g pumpkin seeds
- 40g peeled pistachios
- 100g dried figs
- 70g desiccated coconut
- 50g baobab powder
- 2 tablespoon agave syrup or manuka honey
Method
- Pulse all ingredients in a food processor, adding a bit of apple or orange juice, if necessary to make a paste
- Roll mix with cling film into log shape and refrigerate for ½ hour – then cut into cookies
- Dehydrate in the oven at 70C for 9 hours or at room temperature for at least 12 hours or more (depending on air humidity)