Prep time - 20 minutes

Cook time - 10-15 minutes

Difficulty - Easy

Serves / makes - 10 cookies

Ingredients

75g dried apricots, sulphur dioxide free  

1/4c hot water  

15g pistachios  

40g walnuts  

25g quinoa flakes or ground almond

1t ground cinnamon    

Equipment

Chopper attachment of hand blender or food processor

Baking paper

Baking tray

Method

1. Preheat the oven to 180c/360c/GM4.  

2. Soak the apricots in the hot water for 10 minutes, discard the water.

3. In the chopper attachment of a hand blender or in a food processor grind the pistachios until they are breadcrumbs. Add the softened apricots, blend till smooth.  

4. Add the walnuts, quinoa flakes and cinnamon, blend again. The mixture does not need to be smooth, a few small pieces are ok.

5. Roll out the dough between two sheets of baking paper. Using a glass or cup cut out 10 small cookies. Place the cookies on a baking tray, bake for 10-­15 minutes until the edges are browned. Cool for 5 minutes, remove from the tray as if you leave them they may stick.

6. Allow to cool for another 10 minutes before eating.