Seed cookies

A recipe from cooking-ez.com

For 40 pieces, you will need:

• 1 50 g pumpkin seeds
• 2 100 g flakeds almonds
• 3 150 g sunflower seeds
• 4 50 g pine nuts
• 5 50 g brown sugar
• 6 1 egg
• 7 2 pinches fine (or table) salt
• Total weight: 450 grams

Times:

Preparation	Cooking	Start to finish
7 min.	25 min.	35 min.

Step by step recipe

1	Preheat your oven to 150°C (300°F). On a baking sheet, spread out ingredient 0, ingredient 1, ingredient 2, and ingredient 3, then gently shake the sheet to create an even layer. Bake for 15 minutes to toast the seeds.
2	Remove the baking sheet and the seeds from the oven, then increase the oven temperature to 180°C (360°F). Once the seeds have cooled, pour them into a bowl and add ingredients 4, 5, and 6. Mix everything thoroughly.
3	Divide the mixture among small molds—in this case, rectangles measuring 3 x 2 x 1.5 cm...
4	...and bake for 10 minutes at 180°C (360°F). Bake in batches, depending on the size of your molds.
5	Let them cool slightly before removing them from the pan—be careful, as the cakes are delicate since they contain no flour—then let them cool completely on a wire rack.

Remarks

The choice and proportions of seeds are entirely up to you; you can use whatever you like or have on hand, but I recommend sticking to the ratio of 350 g of seeds to 1 egg and 50 g of sugar.
If you don’t have small molds, you can also make small mounds of the seed mixture on the baking sheet.

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