Seeds and Nut Cookies
A few weeks ago we were heading down to Canberra to celebrate ‘Christmas in July’ with friends
And on the way we decided to stop at Grandma’s Little Bakery to grab a bite to eat
It was a little after 2pm and we were both starting to get quite ‘hangry’
Unfortunately by the time we arrived the kitchen had closed
Rather desperate for something to eat, my husband had a look on the shelves and found what appeared to be some quite healthy biscuits
A combination of seeds and nuts, they stated on the packet were gluten, dairy and oil free….
We munched into them quite hungrily and they were rather delicious
As soon as we got home I decided to try my hand at making them, before we forgot what they were like
And from memory, mine taste just the same!
This is what I came up with…
My Version of Grandma’s Little Bakery…
- 1 egg white (30g)
- 1 tablespoon honey (30g)
- ½ cup sunflower seeds (68g)
- ⅓ cup pumpkin seeds (47g)
- ¼ cup sesame seeds (38g)
- ⅓ cup cashews (47g)
- Preheat oven to 150C. Line baking tray with baking paper
- Whisk egg white for about a minute using a hand whisk to break it up and until it goes a bit frothy
- Add honey and whisk until combined
- Add sunflower, pumpkin and sesame seeds and cashews
- Stir until well coated with the egg white and honey
- Spoon large tablespoons onto prepared tray
- Bake in 150 degree oven for 15 minutes, then turn oven down to 120 degrees and continue to cook for a further 10 minutes
- Allow to cool completely on the tray. Store in an airtight container
Per Biscuit: 437kJ or 104 calories; P 4g Fat 8g SFat 1g CHO 3g Fibre 2g
Note: for a low FODMAP version replace honey with maple syrup and use any other nuts in place of cashews except pistachios or almonds
For a vegan version – try using aquafaba in place of the egg white and maple or any other type of syrup in place of the honey
Hi Caroline, What could you use instead of egg in this recipe. It looks delicious but my son is allergic to eggs 🙁
We just came home to Canberra from a visit to Grandma’s Little Bakehouse at the Fedra Olive Grove and bought those same nut and seed biscuits. My husband and I were just saying we could make them ourselves and on searching online found your recipe. They look just the same and we are going to try baking them this week. Glad someone else discovered these little treasures.
Hi Eve – Yeah! So glad you found my version. Hope you think they are just as good 🙂
We also recently returned from Canberra (and a stopover at Grandma’s Little Bakery) and I was determined to find a recipe for these delightful “cookies” (if you can even call them that!).
It irks me no end that the ingredients were not labelled on the container. I’m sure there are rules about stuff like this…
Anyway, why the egg? What would happen without it? Anyone tried it?
Thanks for posting, love your work!
Hi Jesse – the egg white along with the honey binds the biscuits and holds them together. I can’t think of what you could use in place that would be so effective. Please let me know if you find an alternative. Thanks Caroline 🙂
The recipe reads 150 C not 150 F – is this accurate? I live in Vermont, USA and want to make this recipe! It looks very healthy! Thank you! What have other people tried in terms of replacement nuts or other replacement ingredients that have been successful?
Hi Rebecca – 150 C is about 310 F – basically a moderate oven, but not too hot or the cookies will burn. You can replace the nuts with any other nuts, I have had several clients do that successfully. I haven’t had anyone mention using all seeds, no nuts but I’m sure that could work well also. I would love to hear how you go with them. Caroline 🙂
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