• Emma Rushe

Honey and seed cookies

These gluten free cookies are unbelievably quick and easy to make and thanks to the unrefined ingredients, are pretty good for you too.

And another plus is the lack of flour or refined sweeteners, meaning they won't spike your blood sugar, and leave you feeling hungry and irritable soon after. In fact, the ground almonds, raw honey and mixed seeds are great for you in numerous ways, because they contain enzymes, protein, minerals, healthy fats and fibre.

They are useful little guys to make and have around on a regular basis - great as after school snack, when friends drop by, to nibble in the cinema instead of the usual rubbish, to fuel a long walk or just because it's time for a cuppa.

Hope you enjoy them!

Ingredients - makes 10

200g ground almonds

60g butter or dairy-free spread

2-3 tbsp raw honey, depending on how sweet you like them

2 tsp vanilla

½ tsp bicarbonate of soda

Small pinch salt, finely ground

1.5 tbsp each of sesame and sunflower seeds

Preheat the oven to 170 degrees C and line a baking tray with parchment.

In a food processor, pulse together the almonds, salt and bicarb of soda before adding the butter (or spread), honey and vanilla. Pulse until it comes together to form a dough. Then add the seeds and just pulse a few things to mix them through but not break them up.

Divide the mixture into 10 balls, arrange evenly on the baking tray and flatten out to form chunky cookies – they will spread a little while baking.

Place in the oven and cook for 12 minutes or until golden. Leave to cool on the tray before handling, they will firm up as they cool. Keep for a few days in an airtight container (if they last that long!)